The weather is getting warmer. The days are getting longer. And that means picnic time is upon us.
It is always interesting to hear people’s opinions on potluck meals. Some people are quite particular about what they eat, and especially what they avoid eating, at this type of meal. Are there foods that are better than others to bring to such events? And is it really the potato salad that is the culprit for making people sick?
Keep hot foods hot and cold foods cold
When choosing a food to bring, consider whether temperature is important for safety. For safer foods, the goal is to maintain hot temperatures above 140 degrees Fahrenheit for as long as possible. The goal for cold foods is to be below 40 degrees for as long as possible.
Any hot casserole, meat dish or cooked vegetable or grain should stay hot.
Examples of foods that should stay cold include deviled eggs; salads made with poultry, meat or seafood; pasta and potato salad; cut melon, tomatoes and leafy greens; cheese spreads and other foods made from milk products.
Contrary to popular belief, it is not the mayonnaise that makes people sick. It is often the dishes with a protein that have not been kept either hot or cold.
When electricity is available, crockpots are a great option for hot dishes. Sometimes the only outlets available are not near the serving line. Keeping them plugged in until they need to be moved for serving really makes a difference in maintaining warm temperatures. Keep cold dishes in the refrigerator until right before serving.
If there is no electricity, then an insulated carrier for a casserole dish can make a big difference in holding in the heat. You can find one for purchase for about $15 to $20. These insulated carriers are equally useful for keeping cold dishes colder.
Cold packs are essential. Ice in bags will work in a pinch, but re-freezable gel packs are easier to use. When serving, place cold packs on a plate and put the cold serving dish on top. Or fill a bowl with ice and place the serving bowl on top of the ice.
Picnics, parties and reunions often involve driving to another location. Consider purchasing a portable electronic cooler/warmer to plug into the 12V out of your vehicle. These are also convenient to have for camping.
When the eating event is located outdoors, there is a greater concern for cold foods warming up. The food safety recommendation is any food left out at room temperature for more than two hours should be thrown away.
Reduce the chance of contamination
Preventing cross-contamination starts at home with food preparation. Be sure to wash your hands and clean kitchen surfaces. At the meal, encourage people to wash their hands with soap and water before going through the food line. If there is no sink available, provide hand sanitizer.
Prevent the temptation to touch food directly with hands while going through the food line. Tongs can be a potluck’s best friend. Have buns separated on a plate with tongs, so people won’t have to touch several buns in the bag. Instead of keeping chips in the bag for everyone to reach into, pour them in a bowl and provide tongs.
Be sure to use food utensils and containers designed to be used with food. It can be fun to see creative ideas on Pinterest of weird ways to serve food. Choose containers meant for direct contact with food, not for office supplies or closet organization or flowers.
Today, I’ll leave you with this quote from Marie Dressler: “If ants are such busy workers, how come they find time to go to all the picnics?”
Emily Marrison is the OSU Extension Family & Consumer Sciences Educator in Coshocton County and Assistant Professor at The Ohio State University. She may be reached at 740-622-2265 or marrison.12@osu.edu.
This article originally appeared on Coshocton Tribune: The danger zone: Where good potlucks can go bad this summer
Reporting by Leonard L. Hayhurst, Emily Marrison, Special to the Tribune / Coshocton Tribune
USA TODAY Network via Reuters Connect
