Lovely summer weather is an invitation to get out into nature and drink in the fresh air and sunshine. And why not take in a meal while you’re at it? Heading out to a park for a little hike and a meal, (or just parking the car near a picnic site with a table) is a nice change of pace from a meal at home without the expense of a restaurant.

Consider this a quick refresher, some practical picnic pointers on packing food, drink, and a few associated accoutrements for your outdoor meal starting with how to transport food safely.

Question one: Will it be cold plate or will you include some hot food? A key rule of food safety is to keep hot food hot and cold food cold. Cold food is an easier plan with one cooler, but if you are bringing hot food as well, you will need two. Packing food last thing before you go out the door will minimize the time between travel and dining and help maintain safe temperatures for your food.

A picnic basket is useful for dry goods and dishes etc., but a proper cooler is the safest way to go for fresh or hot food.

To keep hot food hot, start by heating a designated hard cooler or insulated bag (or thermoses if you are using those). For thermoses, best for soups or hot drinks, heat with boiling water and let sit before filling.

To preheat a cooler, place a wooden cutting board or a thick layer of newspaper on the bottom of the cooler and place a few glass containers or cups filled with boiling water on top. Close the cooler and remove the containers and cutting board after about 12 to 15 minutes. While you are waiting for your cooler to heat, wrap your hot food.

Foods like casseroles, for example, should be hot, placed in a covered container and wrapped tightly in tin foil to keep in the heat/steam.

To pack the warmed cooler, line the bottom with towels or layers of newspaper for added insulation. If you are using pre-heated thermal packs, place them in the bottom. Pack your hot food in and then fill any space with towels or crumpled newspaper to add more insulation. When it is time to eat, get your table or blanket set up first and open the hot food last, just before serving.

Packing a cooler to keep cold food cold is a little simpler. The goal is to keep food at or below a cool 4 C. To pre-chill the cooler, start early in the day and fill it with ice. Water frozen in clean, repurposed containers like milk cartons or plastic food containers works well and you won’t have to drain the cooler as you would for loose ice cubes. If you use one of those meal delivery services that comes with clear bags of frozen water, it’s handy to keep a few of those on hand.

Start by ensuring your cold food is very well-chilled straight from the refrigerator. Some drinks, like juice boxes, can be frozen or partially frozen in addition to being packed with ice or frozen gel packs. Create a layer of ice or gel packs on the bottom. Cubes will last longer than crushed ice. Food that is most perishable (meat and dairy) should be next to the ice. Add the rest of the chilled food on top and cover with more ice or packs. You can also crumple newspaper into spaces for additional insulation. If possible, pack cold drinks into a separate cooler from food. This allows the food cooler to be opened only when ready to serve. As with hot food, have your dining area set before serving. Keep your cold cooler out of the sun.

For both hot and cold, open your insulated containers only as necessary and close them tightly when you have retrieved food/drink. Once you have served your meal, re-pack and close your containers. In the summer heat, food can spoil quickly. Plan as well as you can so there are no leftovers.

Dining al fresco can be simple or deluxe, so here’s a “must have” list of things to bring for the minimalist, and a “nice to have” list if you have the wherewithal to carry more.

The “must haves” include enough dishes and cutlery for each person and serving spoons if needed, and some chilled water for drinking. Bring a blanket with a waterproof side or a lightweight tarp for sitting on. For cleanup, bring hand sanitizer and take two bags, one for dirty dishes etc., and one for garbage. A sharp knife and a cutting board are handy.

The “nice to haves” would be a wagon or cart for carrying gear, some lawn chairs and some wet washcloths in a plastic bag for freshening up, especially with kids in tow (a small jug of water for washing up wouldn’t hurt). A few paper towels are handy for spills or for drying hands. A lightweight reusable plastic tablecloth if you are at a picnic table makes for a clean surface to dine from. Take a roll of toilet paper even if facilities are provided.

And finally, have a grand day out.

Be appreciative of your surroundings and leave things pristine for the next picnickers. Take pictures — not plants and flowers. If possible, rather than using any provided garbage receptacles, pack out your trash so as not to attract wildlife.

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