Avoiding Potluck and Picnic Pitfalls

Potlucks can be hazardous in terms of foodborne pathogens and allergens.

Q:
Please address a particular situation my family and I often encounter: the omnivore potluck or picnic. Yes, we do bring one or more vegan dishes for ourselves and to share. However, is there any tactful way to ask the proverbial question: "Is there meat in this dish?"

 Another concern is how long the prepared foods usually are left out. More often than not at potlucks and picnics, dishes remain on the table for long periods of time uncovered and unheated. Is there any problem with this practice?

A:
Potluck gatherings, picnics, and parties are lots of fun and opportunities to taste new recipes. Unfortunately, omnivore potlucks can be a challenge for vegans. They also can be a perfect breeding ground for foodborne pathogens. Soups, casseroles, spreads, dips, pasta, potato salads, and many other foods typically sit on buffet tables at room temperature for hours on end. Because the host at most potluck meals doesn't have control over what dishes guests bring, there is little control over how foods are prepared, handled, stored, or served. This is true of vegan, vegetarian, and omnivore gatherings alike.

Food sensitivities are rampant today. As a result, potluck, picnic, and party meals can be particularly frustrating and even dangerous for people with special dietary needs. Not only are foods rarely labeled with a complete list of ingredients, but there also is the additional hazard of cross-contamination of both food allergens and foodborne pathogens caused by improper handling or the use of a single serving utensil for multiple dishes.

Most gatherings don't provide ways to keep hot foods hot and cold foods cold, so the pathogens that can cause illness frequently abound. Contrary to popular belief, vegan and vegetarian foods are just as capable of causing debilitating food poisoning as animal products. Often people don't associate a headache, gastrointestinal upset, or vomiting with food they ate at a potluck, picnic, or party, because food-poisoning symptoms can take many hours and sometimes even days to appear. Consequently, safety measures should be taken with every group meal, whether or not meat is being served.

Remember that food spoilage in progress is almost impossible to detect. It takes only one hour for bacteria to grow to dangerous proportions in warm, moist conditions. Dangerous pathogens don't alter the taste, odor, or appearance of most foods at the time the foods are being served. Take extra precautions with high-protein and moist, high-carbohydrate foods, as these are especially susceptible to foodborne bacteria.

If you are the host of a potluck, picnic, or similar gathering, here are some recommendations to keep you, your children, and your guests safe from foodborne illness. If you are not the host but are attending a potluck event, pass on these suggestions to the appropriate person in charge.

• Food display and service should be well planned in advance so potentially hazardous foods are handled, stored, and served properly and at the correct temperatures.
• Hot foods must maintain an internal temperature of 140°F or higher (preferably between 140°F and 160°F).
• Reheated foods must reach 165°F or higher and then be reduced to 140°F or higher for holding or serving.
• Soups should be heated to boiling; they then can be transferred to a covered electric slow cooker for serving.
• Casseroles must be reheated to an internal temperature of 165°F and can be kept hot (140°F or higher) on the buffet table with warming trays, chafing dishes, or slow cookers.
• Cold foods must be maintained at 40°F or colder during service or storage. Keep foods cold by nesting dishes in bowls of ice.
• Use a stab thermometer for checking the internal temperature of food (such as casseroles and loaves or chilled dishes).
• Use disposable gloves to cover cut or scraped hands or long or painted fingernails.
• Maintain a list of the names, addresses, and phone numbers of all the people who brought an item to the event, including what they prepared.
• Foods should be transported to the event in a clean vehicle with proper temperature control.
• Make sure that every dish served is accompanied by a card that lists the ingredients in full. Be sure that guests understand the importance of listing every ingredient, as some foods can be extremely hazardous for people with food sensitivities. Of course, this is also a good way for vegans and vegetarians to find out which dishes are acceptable for them while alleviating the pressure and awkwardness of asking questions.
• Food handlers should not be ill, have an asymptomatic illness, or open cuts or wounds.
• Food handlers should not be permitted to use tobacco or eat or drink while handling foods.
• Proper hand washing should be strictly enforced after restroom use, smoking, drinking, eating, or handling garbage or dirty dishes.
• Have only one person designated to serve. Do not permit self-serve for adults or children.
• Do not allow children to handle or serve food.