Packing a Safe Picnic or Lunch Cooler: A Practical Checklist

Start with cold food and a cold cooler

Perishable foods should stay at 40 F (4 C) or below. FoodSafety.gov recommends using enough ice or frozen gel packs and keeping a cooler cold with a thermometer when practical. Pack food directly from the refrigerator or freezer, and keep the cooler out of direct sun. A full cooler generally stays cold longer than a partly empty one; fill unused space with additional ice.

Pack in a way that prevents cross-contamination

Keep raw meat, poultry, and seafood sealed and separate from ready-to-eat foods such as fruit, sandwiches, and salads. Place raw packages where leaking juices cannot drip onto other food. Wash hands before handling food, and use clean utensils and boards. If you are traveling a long distance, a separate cooler for drinks can reduce how often the food cooler is opened.

At the picnic

Return perishable foods to the cooler promptly. Do not leave them at room temperature for more than two hours, or more than one hour when the temperature is above 90 F (32 C). Keep the cooler closed between servings. If food has been outside temperature control too long, discard it rather than tasting it to decide whether it is safe. Smell and appearance cannot reliably identify harmful bacteria.

For hot foods, keep them hot rather than allowing them to sit in the temperature danger zone. Use a food thermometer for meat and other foods that need a verified cooking temperature. Follow the specific temperature chart for the food; color alone is not a reliable indicator of doneness.

A quick packing checklist

• Chill the cooler before packing when possible.
• Use multiple cold sources and check that food stays at or below 40 F.
• Separate raw animal foods from ready-to-eat items.
• Keep drinks in a different cooler if it will be opened often.
• Return perishables to cold storage quickly and discard food left out too long.

Sources and further reading

• Keep Food Cool for the Summer, FoodSafety.gov
• Food Safety by Events and Seasons, FoodSafety.gov
• 4 Steps to Food Safety, FoodSafety.gov

Health disclaimer

This article is for general education only. Its information and suggestions are not medical advice, diagnosis, or treatment and may not be right for everyone. Ask a qualified health professional for advice that fits your health, medications, and needs before changing your diet, exercise, supplement use, or care.