Food safety outdoors

Food poisoning is a real risk when taking food outside the home. Taking food out of its regular environment such as the fridge, freezer, pantry or clean kitchen for long periods of time can mean a greater risk of contamination. Take extra care with packed lunches for work and school, picnics and eating outdoors, especially in warm weather.

Eating outdoors can increase the risks of food poisoning
Eating outdoors is a great way to enjoy the Australian climate, but it can bring added risks because:

• Bacteria grow more easily when food is stored in the ‘temperature danger zone’ of between 5°C and 60°C.
• Facilities for cleaning and hand washing may be inadequate, and clean water is not always available.
• Food can be exposed to contamination from insects, pests and animals.

• Meat
• Poultry such as chicken and turkey
• Dairy products
• Eggs
• Smallgoods such as hams and salamis
• Seafood
• Cooked rice
• Cooked pasta
• Prepared salads like coleslaws, pasta salads and rice salads
• Prepared fruit salads.

• Keep the meat in the fridge until you are ready to start cooking.
• Store raw meats and poultry separate from cooked items, and underneath other food so that raw juices do not contaminate other food.
• Food should be cooked to at least 75°C. Use a meat thermometer to check the final temperature.
• Cook poultry until the meat is white – there should be no pink flesh.
• Cook hamburgers, mince, sausages and other meats right through until any juices run clear.
• Thoroughly cook any food made from eggs.
• Use a clean plate for all cooked meats; don’t re-use the same plate or container that held raw meats.
• Salads, pates, dips and other perishables should only be brought outside when required and then returned to the fridge when that part of the meal is finished.
• Throw out any high risk food left in the temperature danger zone for more than four hours. Don’t put it in the fridge and don’t leave it for later.
• Cover food and keep birds, insects and animals away from it.

• Store any raw meat in an insulated cooler, away from other food.
• Cut and prepare all meats and salads beforehand to reduce the need to handle foods when you are outdoors.
• Place containers with raw meat or other high risk foods into separate leak-proof containers and then into a cooler.
• Make sure all cooked foods are completely cooled before you pack them in the cooler.
• Use plenty of ice or cold packs around the food. Frozen drinks can serve as icepacks, especially in packed school lunches.
• Travel with the cooler on the floor of the car, out of sunlight. Cover cooler with a blanket for extra insulation.

• If you want to take some meat with you, frozen meats can be stored in a cooler for up to two days and pre-cooked meals, such as frozen stews, for up to one day.
• Cover the cooler with a wet bag to promote evaporative cooling.
• Divide the food into meal size portions and pack it according to when you plan to eat it so that you can get what you need quickly.
• Make sure you cook or heat all food well, to at least 75°C.
• Boil drinking water before use, or use disinfecting tablets.

• Wash your hands before and after handling raw foods. Wash your hands with clean water and soap, and dry hands with clean towels or disposable towels.
• Consider using disposable wipes if there is no safe water.
• Keep the outdoor area or campsite as clean as possible.
• Keep food sealed and covered; birds, insects and animals can be a source of food poisoning bacteria.

• Food Safety Hotline Tel. 1300 364 352, Email: foodsafety@dhs.vic.gov.au
• Your local council health department.

• Always keep perishable foods well refrigerated until needed.
• Avoid handling food in the outdoors by cutting or preparing it before you leave home.

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