Food Hygiene Training: How Can I Prevent Food Contamination During Picnics And Outside Events?

We’ve looked at the different types of contamination that can occur. Now let’s work through how to prevent food contamination, especially when you’re catering for an outdoor event.

Temperature Control

Chilled food must be kept cold to ensure it remains safe to eat. 

Every year 600 million people around the world are affected by foodborne illnesses, and one of the main causes of this is contamination from bacterial growth – the kind that occurs due to ineffective temperature control. 

The danger zone for bacteria growth is a broad temperature range of 4-60°C, and with bacteria cells able to multiply at a super speedy rate, it can take as little as 20 minutes for the trouble to start. 

Ingesting bacterially contaminated foods can cause serious illnesses. Storing susceptible foods below 4°C is one of the most important ways you can prevent food contamination when catering for outdoor events, so make sure you’re equipped with enough refrigeration to get the job done safely. 

For cooked or reheated foods, remember to heat to at least a minimum core temperature of 75°C to kill off any bacteria already present. And, as a rule of thumb, throw food away if it has been sat at room temperature for 2 hours or more to significantly reduce the risk of contamination – 1 hour if it’s a hot day and the food has been sat outside.

Personal Hygiene

Like temperature control, maintaining high levels of hygiene can be more of a challenge if you’re catering outside. 

UK food safety regulations set out hygiene rules stating that adequate and appropriate personal hygiene facilities must be provided by employers. Obvious things like not smoking, eating or drinking in the food handling area are one thing, but making sure suitable handwashing stations are set up is essential to preventing food contamination. 

No running water at the venue? You’ll need to find a way around this to make sure your employees, and your business, can remain compliant. 

Cross-Contamination

To prevent food contamination that arises from the wrong foods mixing, meticulous planning and execution of separate works areas is top of the list. All staff members must be aware of the individual stations devoted to cooked and raw food, and the utensils and equipment used in each area must be kept separate. 

Food equipment should be easy to clean and in good condition, including preparation and serving surfaces. Every single piece of equipment also needs to be washed and disinfected correctly; this daunting task can be simplified by using a rota to make sure everyone works together to take responsibility. 

To prevent food contamination of foods that are ready to serve, make sure they remain covered until the very last moment and give every dish its very own serving utensil.

Managing Dietary Requirements & Preferences

When considering how to prevent food contamination at an outdoor event, you’ll need to think about the separation and clear labelling of all of the foods you’re laying on. 

Allergies, dietary requirements and individual preferences require caterers to be diligent in all elements of their planning. From storage to preparation and cooking, all the way through to service or presentation, foods for people with allergies and intolerances must be kept well away from unsafe foods to make sure cross-contamination doesn’t occur. 

It’s a great idea to include labels for each dish that feature the ingredients and highlight any common allergens, and always remember to check the ingredients of any pre-made foods, condiments or sauces you’re serving. 

Catering for an outdoor event with a hearty barbeque? For vegetarian and vegan guests, separate grills will be required for the cooking of their meat-free foods.