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Summer is finally here and for
a lot of us that means heading out to the lake or to the
park for a picnic with friends or family.
Unfortunately, if we're not
careful when we plan, transport and serve that picnic, our
outing might not end up happily.
Here are some tips to
remember when planning an outdoor meal:
1. Keep hot foods hot and
cold foods cold. Bacteria multiply quickly at temperatures
between 40 and 140 degrees. Foods that have been kept at
unsafe temperatures are a prime source of foodborne
illnesses.
2. Plan ahead and try to
take foods that don't spoil so quickly. At any rate, don't
eat anything that's been sitting out for more than an
hour, especially if the temperature is over 80.
3. Try to take only the
amount of food that will be eaten, so there will be no
leftovers.
4. Pack your food with ice
or cold packs in an insulated cooler. Place foods that
will be eaten last in the bottom. You can make your own
blocks of ice by freezing water in milk cartons or other
plastic containers.
Place ice blocks or cold
packs between containers of food, never just place
containers of food on top of ice.
5. You might want to bring
2 coolers -- 1 for drinks, because it will be opened more
often, and 1 for the food, that can be set in the shade
and kept closed until needed.
6. If you're planning to
cook hamburgers at the picnic site, shape your meat into
patties and freeze before putting into the cooler. Take
along a meat thermometer to be sure you cook the meat to
an internal temperature of at least 160 degrees.
7. An extra zip-top bag
full of ice can be placed in the top of the cooler. The
extra ice will come in handy for the trip home. If your
day is a long one, and the ice melts the cold water can
come in handy, also.
8. Carry your cooler inside
your car, instead of in your hot trunk and be sure to
place it in a shady spot and maybe even cover it with a
blanket when you reach your destination. Open it only when
necessary.
9. Instead of bringing
whole jars of condiments, pack what you will need into
smaller plastic containers.
10. Bring lots of clean
utensils for serving as well as eating. Pack pre-moistened
towelettes and paper towels for easy cleanup.
11. And remember this rule
from the U.S. Department of Agriculture regarding
leftovers: When in doubt, throw it out!
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About
The Author
Cyndi
Roberts has been happily married to her
best friend for 34 years and is a proud
mother of 3. In her newsletter, "1
Frugal Friend 2 Another" she uses her
years of experience as a wife, mother and
chief budget officer to help others learn
how to "live the good life...on a
budget!" To subscribe, visit her
online at http://www.cynroberts.com
editor@cynroberts.com |
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