Here are six rules you must follow to avoid picnic health hazards in the heat
Ireland is expecting warmer temperatures ahead, and if you're planning a picnic, it's important to know the importance of food safety to have the ultimate summer picnic12:03, 20 Jun 2026Met Éireannhas just. . .
Ireland is expecting warmer temperatures ahead, and if you're planning a picnic, it's important to know the importance of food safety to have the ultimate summer picnic12:03, 20 Jun 2026Met Éireannhas just predicted temperature highs of 26 degrees, so if you're planning any outdoor activities, including picnics, it is important to be mindful offood safety. The World Health Organisation says hot, humid weather increases the risk of illness from contaminated food by promoting the rapid growth of germs. Contaminated foods may look, taste, or smell the same as safe ones, so be careful when packing your picnic, advises Narriman Looch, head of food hygiene at the FSA. “Picnics are a great way to enjoy the warmer weather, but food safety shouldn’t be an afterthought,” she warns. “By planning ahead, people can help make sure their food stays safe to eat and avoid the risk of illness. The main things to remember for good food hygiene are the 4Cs – cleaning, chilling, cooking and avoiding cross-contamination. ”Here’s Narriman's advice for a safe picnic this summer:1. Maintain good hand hygieneLooch warns that not washing hands before handling or eating food can lead to the spread of harmful bacteria. “Wash your hands before preparing your picnic and, where possible, before eating it,” she advises. “If it’s not possible to wash your hands at your picnic site, you can use hand sanitising wipes or gels to disinfect them before handling food. Using hand sanitiser kills most bacteria on your hands. ”2. Always wash fresh fruit, vegetables and salad leaves before a picnicFruit, veg, and salad leaves can harbor harmful bacteria, pesticide residues, or contaminants invisible to the naked eye, warns Looch. “Make sure to wash fresh fruits – including those with rinds – vegetables and salad leaves thoroughly under running tap water before packing them in the cool box,” she advises. 3. Control food temperaturePerishable foods must be kept cool during a picnic to prevent bacteria growth and reduce food poisoning risk. Looch says: “The time between preparing dishes and eating them tends to be longer than normal when you’re picnicking, so plan ahead to keep food cool until you’re ready to eat. ”She says foods usually kept in the fridge, like use-by date items, cooked dishes, salads, sandwiches, dairy, dips, sausage rolls, snacks, yoghurts, and pre-cut produce, also need cooling on a picnic. “Distribute ice packs throughout the box or bag, not all at the bottom, so all the contents can be kept cold. You can also use frozen drinks to help keep your cool box cold. ”It’s important to minimise the number of times the cool box is opened, as this helps to keep the contents cold for longer, she says. “For example, if you’re using more than one cool box, pack perishable foods in one and drinks in another. ”Take out cold food only as you need it, as this is not only safer but also ensures that any food not eaten is kept at the right temperature for later consumption. And if you can, leave the cool box/food in a shady spot, out of direct sunlight, to help keep them as chilled as possible, she suggests. 4. Store leftovers safely after a picnicAfter a picnic, put any leftover food back in the cool box to keep it cool: “If you’re out for less than four hours and the food still feels cool when you get home, you can put it back in your fridge,” she advises. But after four hours or more at warm temperatures (8 °C or above), the risk of bacterial contamination increases, and food may become unsafe to eat. She says: “In extremely hot weather, use food that’s been out of the fridge within two hours. If the food temperature reaches 8°C or above, these foods should be discarded after four hours, unless refrigerated within four hours, or two hours in extreme heat. ”She suggests that working out portion sizes can help reduce food waste. 5. Take extra care with vulnerable picnickersLooch warns that some people are at greater risk of food poisoning and that extra care should be taken when planning their picnic. Vulnerable groups include young children (under five years), pregnant women and their unborn babies, older people, and people with an underlying health condition such as diabetes, liver disease, or cancer. Looch says: “Many people mistakenly think food poisoning is just a passing tummy bug, but it can be very serious. “Most people with food poisoning recover at home and don’t need any specific treatment, but some people are at increased risk of food poisoning and extra caution should be taken with what they eat. ”She explains that food poisoning can be caused by various bacteria, including Campylobacter, Salmonella, Listeria, and E. coli, and that some foods, like soft mould-ripened cheeses, deli meat, and smoked fish, carry a higher risk of Listeria. 6. Check people’s food allergies and intolerances beforehandFailing to check whether any guests have food allergies or intolerances before preparing picnic food could have serious, potentially life-threatening consequences, Looch warns. “If someone’s allergic to something and you’ve served them a food they can’t eat, just taking it off their plate isn’t enough,” she explains, “because an extremely small amount can be enough to cause an allergic reaction. It’s important to take care when planning and preparing a meal. “Ask and understand the steps to take if anyone has a food allergy, intolerance or suffers from coeliac disease before preparing food for people. ”Article continues belowFSA advice on preparing an allergy-safe meal and avoiding allergen cross-contamination is availablehere. Want tosee more of the stories you love from RSVP? To add RSVP as a preferred source of news on Google,simply click here