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Food Safety Tips For Summer Travelers
For many individuals and families, summertime means one thing – VACATION!
No matter where we go or what we do, there is a common denominator
that runs through all of our summer travel plans and that’s
FOOD. The “road” to food safety, can either be a
bumpy one or smooth – depending on what precautions are
taken handling meals as we travel this summer. Here are some
general rules for traveling during the summer:
1. Plan Ahead
If you are traveling with perishable food, place it in a cooler
with ice or freezer packs. When carrying drinks, consider packing
them in a separate cooler so the food cooler is not opened
frequently. Have plenty of ice and frozen gel packs on hand
before starting
to pack food.
2. Pack Safely
Pack perishable foods directly from the refrigerator or freezer
into the cooler. Meat and poultry may be packed while it
is still frozen; in that way it stays colder longer. Also,
a full
cooler
will maintain its cold temperatures longer than one that
is partially filled. Be sure to keep raw meat and poultry
wrapped
separately
from cooked foods, or foods meant to be eaten raw, such as
fruits. If you’re planning an extended trip, pack two
coolers, one for immediate needs and the other for perishable
food to
be used later in the vacation. Keep the cooler in the air-conditioned
passenger compartment of the car, rather than in the hot
trunk.
3. Camping Plans
Remember to keep the cooler in a shady spot. Keep it covered
with a blanket, tarp or poncho, preferably one that is
light in color to reflect heat. Bring along bottled water
or other
canned or bottled drinks. Always assume that streams and
rivers are not safe for drinking. Keep hands and all utensils
clean
when preparing food. Use disposable towelettes to clean
hands. When planning meals, think about buying and using
shelf-stable
food to ensure food safety.
4. Boating Plans
Make sure the all-important cooler is along. Don’t let
perishable food sit out while swimming or fishing. Remember,
food sitting out for more than 2 hours is not safe. The
time frame is reduced to just 1 hour if the outside temperature
is
above 90°F. Be aware of the potential dangers of
eating raw shellfish. This is especially true for persons
with liver disorders
or weakened immune systems.
5. Beach Plans
Take along only the amount of food that can be eaten
to avoid having leftovers. Bring a cooler and partially
bury
it in
the sand, cover with blankets, and shade it with a
beach umbrella.
Bring along moist towelettes for cleaning hands. If
dining on the boardwalk, make sure the food stands frequented
look clean,
and that hot foods are served hot and cold foods cold.
Don’t
eat anything that has been sitting out in the hot sun – a
real invitation for foodborne illness and a spoiled
vacation.
Remember, discard any food left out more than
2 hours
(1 hour if the temperature is above 90°F).
Source:
Food Safety and Inspection Service, USDA |
