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Ten Tips for a Healthy Picnic

Summer is here! It's time to break out the barbecue and hit the outdoors for fun in the sun. But before you pack up the picnic basket for a fun-filled afternoon with family and friends, there are a few very important precautions you should take to prevent a food-borne illness from ruining your outdoor eating activities.

1. Wash your hands often. When preparing a variety of foods at the same time, it is important not to pass bacteria from one food to another with your hands. Washing your hands with warm soapy water before preparing foods and after handling raw meats will significantly lower the risk of food-borne illness.
2. Wash fruits and vegetables well. Use a vegetable brush and plenty of water.
3. Keep raw meats and ready-to-eat foods separate. Cross contamination occurs when juices from raw meats accidentally touch cooked or ready-to-eat foods. Make sure to use two separate cutting boards; one for raw meat, and another for fruits and vegetables.
4. Make mine well. Whether you like your steak rare or not, it is very important to cook large cuts of meat all the way through. It is ok to have some pink in the center, but check with a food thermometer to make sure the meat's internal temperature is in the safe zone. When barbecuing poultry or seafood, always make sure the meat is cooked throughout.
5. Throw away used marinade or basting liquid. Don't serve it with a cooked dish. Make extra marinade if you plan to serve it as a sauce.
6. Never use the same plate twice. Plates that have had raw meats on them should always be washed immediately. Never use the same plate once the meat has been cooked.
7. Keep hot food hot, and cold food cold. Particularly when you're enjoying dishes such as potato salad, make sure it stays chilled throughout the day. Hot foods, like steak, chicken or hot dogs should be kept covered in foil to retain heat.
8. Keep melons out of the "Danger Zone." Melons can pose a risk for foodborne illness if not prepared or stored properly. Before cutting into a melon, wash the outer surface with water thoroughly to remove surface dirt - even if the melon looks clean! Once a melon has been cut, you must keep it chilled in ice or refrigerated at 40 degrees or less. Cut melons can be served without refrigeration for a maximum of two hours.
9. Safety on the side. Never keep side food items out for longer than two hours especially those that are prepared with mayonnaise or are considered high in protein. Bacteria can multiply in moist foods such as pasta, noodles, rice, salad and dessert. Keep cold side dishes properly chilled and away from the sun at all times.
10. Careful with the leftovers. Don't be tempted to save the leftovers especially foods that have been left out for hours.

A Healthy Picnic Menu

Pack a thermos full of chilled Honeydew and White Wine Soup or Gazpacho. Full flavored without the cream. Light and satisfying without spoiling the appetite. Bring some breadsticks or crunchy garlic toast.

Layer smoked salmon, seedless cucumber, sprouts, red onions, roasted red pepper spread on whole-grain bread. Try a Thai Chicken Wrap. Warm a flavored flour tortilla just enough to soften it. Top with some mesclun greens, shredded cooked chicken, grated carrots, cucumbers, cilantro and drizzle with Ginger-Sesame Vinaigrette. Fold in opposite sides toward the center over the filling. Then starting at the bottom, take the end closest to you and lift over the filling. Roll like a log, pressing the rolled portion firmly while rolling and tucking in the sides as you go. Cut in half on a bias and fasten with a sandwich pick.

Serve roasted or grilled vegetables and a simple green salad with it.

Whole summer fruits such as nectarines, plums and peaches go great with Banana-Ginger or Lemon Poppyseed Bread.

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