The Best Picnic Foods for Hot Summer Days, According to a Food Safety Expert

Not all picnic foods handle the heat equally—here’s what to pack and what to watch.

Reviewed by Dietitian Katey Davidson, M.Sc.FN, RD, CPT

Key Points

• Choose nonperishable foods like breads, nuts and packaged snacks for safer summer picnics.
• Keep perishable foods below 40°F in a well-packed cooler to avoid the “danger zone.”
• Refrigerate perishable foods within 2 hours—or 1 hour if it’s hotter than 90°F.

Sunny summer weather is perfect for gathering outdoors, whether you’re picnicking at a local park or heading to the nearest beach. But those hot temperatures can make certain foods riskier to serve when you don’t have access to proper refrigeration. That’s why it’s important to understand which foods are best to serve outdoors in hot weather; which pose additional health risks; and how to pack, transport and serve them safely.

We asked Sandra EskinCEO of the nonprofit organization Stop Foodborne Illness, about the best picnic foods to serve in hot weather—and how to minimize food safety risk at your next summertime outdoor event.

Low-Risk Foods for Hot-Weather Picnics

Here are some of the lowest-risk foods that Eskin recommends for serving at summer picnics or other outdoor events where a refrigerator isn’t readily available.

• Breads and baked goods: Cookies, muffins, cakes, pastries, breads, buns and rolls are all low-risk in hot weather.
• Nuts and dried fruit: These pantry staples are a shelf-stable way to round out your picnic menu safely.
• Packaged snacks: Packaged snacks, chips, crackers and other nonperishable foods don’t pose heightened food safety risk in hot weather.
• Whole fruits and vegetables: Whole fruits and vegetables that are easy to eat out of hand, like berries, cherry tomatoes and apples, are safe bets. However, cut or peeled fruits like cantaloupe and watermelon should be refrigerated or kept cold in a cooler until ready to serve.

That doesn’t mean your entire picnic menu has to be made up of nonperishable foods, of course—just that you’ll need to take extra care when packing and serving higher-risk, perishable foods outdoors in summer.

Foods to Be Extra Careful with in Hot Weather

“Any foods that must be refrigerated, like dairy, meat, dips and salads, can be at higher risk if they are left unrefrigerated for more than two hours,” Eskin says, noting that on very hot days when the temperature is over 90°F, that time window gets cut in half.

However, Eskin notes that some foods are indeed risky when served outdoors on hot days—but not for the reasons we might think. “Many people believe that the mayonnaise in a cold salad, like potato salad and cole slaw, is what causes illness, but it’s not,” she says. “It’s cooked potatoes, pasta, shrimp, egg or fish in the salad that can be contaminated. These ingredients provide the kind of environment that bacteria love to grow in.”

Follow the guidelines below to reduce your risk of foodborne illness at your next picnic, barbecue or beach day.

Food Safety Rules for Summer Picnics

• Pack your cooler properly. To keep your cooler cold for longer, start with ice packs or reusable ice bricks that are completely frozen, Eskin says. Pack items directly into the cooler from the fridge or freezer, and consider using a separate cooler for beverages—it’s likely to be opened more often, which can make it warm up faster.

• Use a thermometer to track cooler temperature. Keep a fridge thermometer in your cooler to ensure it’s cold enough when you set out for your picnic—and to let you know when it’s time to add more ice or head back indoors to stash risky food items in a proper fridge.

• Keep hot foods hot and cold foods cold. “The best way to protect your family is following this advice,” Eskin says. That means avoiding the “danger zone” between 40°F and 140°F in which potentially harmful bacteria can grow in food. A well-packed, properly chilled cooler takes care of the cold end of that range, but it’s important to think about how you’ll manage hot foods, too. “Be sure to wrap them well in aluminum foil or other material that will keep the food hot,” she says. “If it’s an outdoor event that has a buffet table, keep the item hot by using a chafing dish.”

• Timing is everything. Refrigerate perishable foods within two hours. Otherwise, Eskin says they should be tossed. The clock ticks faster if you’re outdoors on a day hotter than 90°F—at those temperatures, perishable foods should be refrigerated again after just one hour.

The Bottom Line

Summer weather is perfect for outdoor gatherings, but it’s important to take extra care when serving and storing certain higher-risk foods on hot days. Nonperishable items like breads, baked goods, packaged snacks, nuts and dried or whole fruits don’t require refrigeration. Riskier items like cut fruits and vegetables, cold salads, meats, dairy and other perishable foods must be kept below 40°F in a well-packed cooler, and hot foods should be kept above 140°F. Start with fully frozen ice packs, use a thermometer to track temperatures in your cooler and keep an eye on the time that items are in the “danger zone” to reduce food safety risk.