When you are bringing food items on your trip, bear in mind the following:
- Take beverages and other items in one cooler, and perishable foods in another.
- Keep raw meat, seafood and poultry safely wrapped to ensure that their juices aren’t contaminating cooked food or other foods that are consumed raw, such as vegetables and fruits.
- Rinse fruits and veggies under water that is running before packing them. Rub vegetables and fruits with firm skin in water while rubbing with a vegetable brush. Dry the freshly cleaned fruits and vegetables using an absorbent paper towel.
- When traveling, keep coolers in an air-conditioned part of your vehicle rather than in a hot trunk. Limit the amount of times the cooler is opened.
- Keep cold food cold. Place cold food items in coolers with ice packs and store it lower than 40 degrees Fahrenheit.
Grilling outside on a barbecue grill is another classic summer sport that is enjoyed by many. It’s a great way to get together, have fun eating good food, and have a good time. Codeage supplements at RideAid Here are some safety precautions to keep in mind when grilling in the summer heat.
Be aware that when cooking outside remember to wash your hands! You can use moist towels or a water jug, some soap, and paper towels.
When you cook, keep the following pointers in mind:
- Clean all plates and utensils clear when you prepare food.
- Clean your hands after touching raw meat!
- Use utensils to handle cooked meat.
- Don’t put cooked meat on surfaces that had meat that was raw.
- Place the meat thermometer in the middle of the meat to test the temperature and ensure that the meats are fully cooked. To test hot dogs go from the end of the hot dog all the way to the center. Be sure to not pass the thermometer into the meat and then touch the cooking surface or you’ll be able to get an inaccurate high temperature.
If serving food outside:
- Remove all charred or burnt portions of food before eating.
- Serve the first meats that have been cooked first. It is important to ensure that the food is consumed before the temperature falls below 140 degrees and within two hours.
- Hot food items should be kept at or above 140 degrees F. Wrap food well, then place in an enclosed container.
- Cold food items should be set on ice and kept chilled to a temperature of 40°F or less.
- Chicken salads and desserts can be placed directly on ice or placed in an ice-filled container that is set in an oven that is filled with ice. Drain off water as ice melts and replace ice frequently.
- Don’t allow food to sit for more than 2 hours. On summer days that are hot (temperatures over 90 degrees F) keep the duration to one hour.
- Do not reuse plates with uncooked meats on them in the event that the plate is not thoroughly cleaned with hot, soapy water.
- Make sure you wash your hands well prior to serving. Use a utensil when serving food.
- Keep garbage cans covered to keep out flies. Dispose of meat wrappers, dishes that are dirty and garbage immediately.
- Do not use a fly spray or fly paper. They can cause food poisoning.
- Keep all food out of the sun, and put in shade.
- Keep plates, cups, utensils and food in a covered container until they are ready for use.
- Do not touch plates and cups where food will be placed. Use cup handles, plate rims , and bottoms of plates.
- Keep long hair tied back or wear a cap to stop hair from getting caught in food.
- Have plenty of paper towel for washing hands, working surfaces, and even your picnic table.