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If your idea of "getting away from it all" is strapping on a backpack
for a weekend trek or packing a cooler and heading to the lake, you're
not alone. Hiking, camping and boating are all popular pastimes.
But taking food from the kitchen to the great outdoors has some risks,
and no, they're not mosquitoes or ants! Nothing can spoil an outdoor
adventure faster than food-borne illness.
When preparing for summer outings, follow these rules for food safety:
Plan Your Menu
If your outdoor adventure lasts longer than a day, decide what you
are going to eat and how you are going to cook it.
- Lighten your load and carry only what you need. Pack
small portions of dried pasta, rice and baking mixes in plastic
bags.
- Bring cold foods for the first day and pack non-perishable
items such as peanut butter and tuna for the second day.
- Before hiking in to a remote campsite, check with the park
service to make sure campfires are allowed. If they're not,
you'll need to pack a camp stove.
- Carry bottled or tap water for drinking and cooking.
Otherwise, boil water or use water purification tablets to purify
water from natural sources.
Pack It Up
- Pack foods in reverse order. The first foods packed should be
the last foods used. However, you should pack raw meat or poultry
below ready-to-eat foods to prevent cross-contamination.
Keep Foods Cold And Your Cooler Cool
- When traveling, store your ice chest in the air-conditioned
passenger section, not the trunk.
- At the campsite or on the boat, insulate your cooler
with a blanket or tarp.
- Pack frozen gel-packs or boxed drinks to keep your meal cold
if hiking or backpacking.
- When the trip is over, discard leftover perishable food if the
ice in your cooler has melted or the gel-packs are no longer frozen.
Cook It Completely Use a meat thermometer to determine when
food is done and safe to eat.
- Ground beef should have an internal temperature of 160 degrees
F.
- For chicken, cook breasts to 170 degrees F and legs and
thighs to 180 degrees F.
- Pork should be cooked to 160 degrees F.
Keep It Clean
- Bring disposable wipes to wash hands and dishes.
- Double wrap raw meat or poultry with plastic bags to
prevent juices from dripping on other foods.
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Sandwich Chart
Brown bagging's a breeze with this handy chart to post on pantry or fridge.
A Pretty Palate
Color your menu with 5 a day the easy way.
Sunless Shimmer
Capture the glow of summer all year round with beautiful bronzers.
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H-E-B
Food Safety