Yum! Dining alfresco

We can't control the weather but we can control the temperature of our food and prevent foodborne illness. Bacteria can grow in the danger zone of 4°C to 60°C (40°F to 140°F) after only two hours so, hot food must be kept hot (above 60°C/140°F) and cold food must be kept cold (below 4°C/40°F) or it can become dangerous. Getting hot food to the picnic site can be difficult, so keep it cold instead and cook (or reheat) once you get there.

If you want to pack up your meal and take it to the great outdoors, here are six tips from Health Canada to keep the food in your cooler safe:

• Transport perishable food in a cooler at or below 4°C (40°F). Since loose ice and bags of ice cubes can melt and transfer contaminants from one food to another, store everything in sealed containers to prevent cross-contamination. Or, use lots of freezer ice packs instead.

• Frozen juice boxes make excellent ice packs for small freezer bags or coolers and the slushy juice can be drunk once it thaws.

• Refrigerate or freeze food the day before you pack it so it's already cold when you put it in the cooler.

• Place your cooler in the coolest part of your vehicle while travelling. On hot days, use the car's air conditioning to help keep the food cool.

• Once you get there, keep the cooler out of the sun and the lid closed. It helps to have two coolers -- one for drinks (since it will be opened more often) and another for food.

• Keep raw and cooked food in separate containers. Pack raw meat and poultry in sealed containers on the bottom of the cooler to keep their juices from dripping onto other food.

• Wash and sanitize your cooler before and after each trip and pack two sets of utensils and two cutting boards -- one set for raw food and the other for ready-to-eat or cooked food.

When is my food ready to eat?
Use a food thermometer to prevent foodborne illness and protect against overcooking. Precook and chill meat at home when possible, and reheat at the picnic site to 74°C (165°F) or cook raw foods to the following internal temperatures:

• Beef, veal steaks and roasts: 63°C (145°F) medium-rare; 71°C (160°F) medium; 77°C (170°F) well done

• Pork chops, tenderloins, ribs and roasts: 71°C (160°F)

• Ground meat (beef, pork, veal and sausages): 71°C (160°F)

• Ground chicken, turkey and poultry sausages: 74°C (165°F)

• Whole chicken and turkey, breasts, legs, thighs and wings: 85°C (185°F)

For recipes, check out our Midsummer's eve picnic and The perfect picnic menus.

Page 2 of 4 -- Keep cool this summer with the tasty treats on page 3.