Picnics can be fun in a shady spot, when the breeze is blowing. Family and friends gather to enjoy one another and some great food. Keep the fun going by taking some food safety precautions and preventing food-borne illness.

Improper handling of food can result in food-borne illness. The symptoms of food-borne illness are stomach cramps, diarrhea, nausea, headaches and vomiting. Bacteria that cause food-borne illness grow at temperatures between 40 and 140 degrees, known as the danger zone. Foods prepared for outdoor eating can fall into the danger zone even when the weather is cool.

Almost any food can be a source of hazardous bacteria, but the most hazardous foods are moist and contain protein. This includes meats, poultry, fish, seafood, eggs and dairy products (cream pies, custards and pastries that have cream fillings). Do not leave these foods in danger zone temperatures for more than two hours. If you are dining outdoors and the temperature is 90 degrees or higher, do not leave these foods out more than one hour.

Perishable foods or dishes containing perishable foods should be kept either hot (at or above 140 degrees) or cold (40 degrees or below). The best way to do this is to transport hot foods like soup and chili in a thermos. Make sure the thermos has no cracks or leaks, and the seal has a tight fit. Just before using, rinse the thermos with boiling water. Bring the food to a boil before pouring it into the thermos. Try to prepare just enough to serve your guests without having leftovers. Discard leftovers if you cannot store them properly. Wrap hot casseroles in several layers of aluminum foil, followed by newspapers and a towel. Or, use insulated containers. Hot casseroles should be served within two hours.

Cold foods can be transported in an ice chest with ice or cold packs to keep the foods below 40 degrees. Pack the food in shallow containers and pre-chill them before placing them in the ice chest. Keep sandwiches cold or eat them within two hours.

When you don’t have time for precautions, serve only nonperishable foods. Try canned meats, dried or cured meats, some hard cheeses, peanut butter, dried fruits, breads, cereal mixes, nuts and popcorn.

Once the picnic starts, follow through with safe food handling practices. Keep hands, utensils and dinnerware clean. (Disposables make that easier to do.) Spread a clean tablecloth on the picnic table and enjoy. Take proper care of your leftovers, or throw them away.

For more information contact Patrice Dunagin, Smith County FCS agent for Texas A&M AgriLife Extension Service, at 903-590-2980.