Driving or biking out into the countryside for a picnic and some fun in the sun is one of the joys of summer. A wicker basket and a gingham tablecloth are a promise of pleasure but only if proper food storage rules are followed with perishables kept cold. Or else spoiled food could spoil the day.

Bacteria thrive in protein-rich foods that aren’t overly acidic like meat, poultry, fish, eggs, mayonnaise and dairy products. Such foods must never be left out for more than 2 hours as bacteria proliferate at normal temperatures, especially in the sun.

To keep picnic lunches good and cold

Use a cooler or ice packs. Bottles of frozen water or juice make great coolants.
The day before the picnic, you can freeze yogurt as well as meat and cheese sandwiches or any with legume-based spreads. Hard-boiled eggs and mayonnaise should never be frozen.
Freeze fresh grapes for a refreshing snack that the whole family will love!

Try new sandwich fillings such as hummus (puréed chickpeas), tofu spread or veggie pâté. Cream cheese can be combined with any number of foods to make fantastic fillings: nuts (walnuts, pine nuts), vegetables (grated carrots, sweet peppers), green or black olives, capers, sun-dried tomatoes, pesto, salsa, etc.