Picnic safety-savvy

With warmer days approaching, what better way to enjoy some sunshine than having a picnic? To keep your meal safe, follow these basic tips from FoodSafety.gov:

• Use an insulated cooler with a cold source, such as ice or frozen gel packs. Pack cold foods first, directly from the refrigerator. For hot foods, use a thermos or an insulated dish.
• Keep your cooler out of direct sunlight at your picnic site, and have extra ice or frozen gel packs on hand.
• If you’re bringing meat to grill, know the minimum internal cooking temperatures. Beef, pork, lamb and veal should be cooked to 145° F; ground meats to 160° F; and whole poultry, poultry breasts and ground poultry to 165° F. Once the meat is safely cooked, serve it on a clean plate.
• Place leftovers in the cooler, and discard any food that has been left out for more than two hours.