Wednesday, June 27, 2007

Safe Picnic Tips

Picnics and Food Safety The picnic season has arrived! To be safe, the Fairfax County Health Department reminds picnickers that raw meat, poultry and seafood need to stay in a cooler with ice until cooked thoroughly. Keep all perishable foods, especially those made with raw eggs, mayonnaise, deli meats or seafood, in the cooler as much as possible. When transporting food, keep it cold by using an insulated cooler with sufficient ice or ice packs to keep the food at 41 degrees or below. Pack food right from the refrigerator into the cooler immediately before leaving home, and keep the cooler in the coolest part of your car. Also, keep your cooler out of direct sun and in the shade or under a shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.

For more information on food safety, contact the Fairfax County Health Department's Food Safety Section, 703-246-2444, TTY 703-591-6435, or visit www.fairfaxcounty.gov/hd/food.

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