<\/p>\n
<\/span><\/font><\/p>\n Mention the word Initially, the idea Besides the fun of Try to follow these safety tips while preparing and Food planning \u2013 try to plan just the right
\n\u2018picnic\u2019, and thoughts of blue skies, being stretched out on a soft blanket,
\ntucking in slices of delicious sandwiches or meats on a crusty roll, and
\nspending time with your family or friends on a lazy sunny afternoon come into
\nmind. <\/span>Everybody loves to have a picnic
\nand this simple social food sharing get-together can be accomplished almost
\nanywhere. <\/span>It would seem like the
\ntradition of having picnics have existed since the late 16th<\/sup> century
\nwhere the origin of the word \u201cpique-nique\u201d first appeared in France and was
\nlater adopted in England after 1800.
\nof a picnic meant a social event where each guest provides a share of
\nfood. <\/span>Over time, it became an outdoor
\nexcursion to a place in the country where friends or family members could meet
\nand provisions be shared. <\/span>For
\nMalaysians, picnic goodies would include nasi lemak, fried beehoon, fried
\nchicken wings, hard-boiled eggs, sardine sandwiches, junk food, pop drinks, and
\nso on. <\/span>Picnic areas for most Malaysians
\ntend to have waterfalls or beaches nearby, but a nice spot in a park or
\nrecreation area would do as well.
\norganizing a social gathering or checking out a new picnic spot, it is also
\nimportant to prepare for a safe picnic, in particular the food safety
\naspect. <\/span>Ants are pests but they can
\neasily be seen and avoided. <\/span>This is not
\nthe case for bacteria, which can grow and multiply rapidly between the
\ntemperatures of 40o<\/sup>F and 140o<\/sup>F. <\/span>Food transported without an adequate ice source or left out in
\nthe sun at the picnic will not stay safe for long. <\/span>Family and friends who eat the mishandled food may get flu-like
\nsymptoms caused by food borne illness.
\npacking food for a picnic:<\/font><\/p>\n\n
\n hands and work areas. <\/span>Be sure all
\n utensils are clean before preparing food.
\n so that food is thoroughly chilled in refrigerator. <\/span>Use insulated cooker with sufficient
\n ice or ice packs to keep food at 40o<\/sup>F and transfer cooked food
\n (packed) from the fridge into cooler.
\n or BBQ beef \u2013 eat them within 2 hours of pick-up or buy ahead of time to
\n chill before packing into cooler.
\n food off the grill, put them on a clean plate to avoid
\n cross-contamination. <\/span>Do not put
\n cooked items on the same plate that held the raw meat.
\n bacteria, cook hamburgers and ribs to 160o<\/sup>F (medium done),
\n ground poultry to 165o<\/sup>F and poultry parts to 180o<\/sup>F. <\/span>Reheat pre-cooked meats until steaming
\n hot. <\/span>
\n weather, keep cooler in air-conditioned car and at picnic, keep it in the
\n shade. <\/span>Keep lid closed, avoid
\n repeated openings and replenish melted ice. <\/span>Use separate cooler for drinks. <\/span>Place leftover food in cooler promptly after serving.
\namount of food to take as there\u2019ll be no worries about storage or safety of
\nleftovers at the end of the day. <\/span><\/font><\/p>\n