Food Safety Facts: A Fact Sheet for People Who Prepare Food

From: http://www.umext.maine.edu/onlinepubs/htmpubs/4276.htm

University of Maine Cooperative Extension
Bulletin #4276

Food Safety on the Go

For many people, summertime is time for outdoor activities, which, in most cases include food and eating. When traveling on vacation, many families take food along to keep little stomachs full in the car. Whatever activities you and your family are engaged in this summer, pay special attention to proper and safe food handling. Then you'll be certain you have time to spend time with the family, and not at the hospital.

Plan ahead. Planning ahead is the best assurance that things will go smoothly, and matters will not get out of hand. Think about what type of food to take, how you will keep it safe on the road, what you need to keep it safe until you use it and what will you do about leftovers.

Take safe food. What food to take? Some foods do not require refrigeration: peanut butter and jelly and some cheeses, for example. Perishable foods, like meat, poultry, eggs and fish do. So if you are taking summer salads, making sandwiches on the road, or taking foods to cook over the course of your vacation, plan to keep them on ice in your cooler throughout the trip.

Pack well. Packing food for the trip could also be a money and time saver on the road. Resealable bottles of juice or sodas are more economical than individual cans or bottles. Bring a plastic cup for each family member. Store ice for drinks in a leak-proof, resealable container in the cooler. After lunch, repack the cooler with non-perishables to fill it up.

Economize. Family-size bags of chips and snacks save money over lunch-sized bags and also cut down on your trash. Offer a small snack every hour or two to prevent boredom during long car trips. Offer snacks before your children announce they're hungry!

Choose snacks wisely. Some snacks are better than others in the car — fresh and dried fruit, cheese and soft cookies are fairly easy for little hands to manage without making a mess.

Keep it cold. Pack perishables directly from the refrigerator to the cooler. You can pack meat and poultry while it is still frozen. It will thaw during the trip, extending its safety and shelf-life.

Fill the cooler. A full cooler will stay cold longer than a partially filled one. Pack the remaining space with more ice or with fruit and non-perishable foods. Securely wrap or bag foods that may drip or leak, particularly raw meat, poultry or fish.

Consider extra coolers. For longer trips take two coolers — one for the day's lunch and snacks; the other for perishables to be used later. Keep big and little hands out of the perishables cooler.

Keep the cooler cool. Keep it in the passenger section of the car instead of in the hot trunk. Preserve the cold temperature by replenishing the ice as soon as it starts melting.

Check food daily. Discard any food that warms above refrigerator temperatures (40 degrees F). At the end of the day, if the ice has melted and the food feels warm, discard any meat or poultry. Non-perishables, like fruits, vegetables, breads and drinks do not require refrigeration and should be OK.

Keep hands and utensils clean. If soap and water will not be available, pack some moist towelettes. Bag and set aside dishes and utensils to wash with hot soapy water when it becomes available or when you reach your destination.


If you are planning a picnic, here are some extra tips for packing a safe picnic basket:

• Plan just the right amount of foods to take. That way, you won't have to worry about the storage or safety of leftovers.
  
• Clean preparation is essential. Wash hands and work areas; be sure all utensils are clean before making food.
  
• Foods cooked ahead should be cooked in plenty of time to chill thoroughly in the refrigerator unless they will be eaten within two hours. Use an insulated cooler with enough ice or ice packs to keep the food at 40 degrees F. Pack food from the refrigerator right into the cooler.
  
• If you're using take-out foods, such as fried chicken or barbecued beef, eat them within two hours of pick-up or buy ahead of time and chill before packing in the cooler.
  
• At the picnic, keep the cooler in the shade. Keep the lid closed and avoid opening often. Replace the ice if it melts.
  
• Use a separate cooler for drinks so the one containing perishable foods won't be constantly opened and closed.
  
• Except when it is being served, keep food stored in a cooler.
  
• When handling raw meat, remove from the cooler only the amount that will fit on the grill. The USDA recommends against eating raw or undercooked ground beef since harmful bacteria could be present.
  
• To be sure bacteria are destroyed, cook hamburgers and ribs to 160 degrees F (medium doneness), or until the center is no longer pink and the juices are clear. Cook ground poultry to 165 degrees F and poultry parts to 180 degrees F. Reheat precooked meats until steaming hot.
  
• Do not partially grill hamburgers to use later. Once you begin cooking hamburgers by any method, cook them until completely done to assure that bacteria are destroyed.
  
• When taking foods off the grill, put them on a clean plate. Don't put the cooked items on the same platter that held the raw meat.
  
• Place leftover foods in the cooler right after grilling or serving. Any food left outside for more than one to two hours should be thrown out. If there is still ice in the cooler when you get home, the leftovers are OK to eat.

Remember, bacteria can be present in most any food, as well as on people's hands. Safe food handling is essential for safe picnics.

By Mahmoud El-Begearmi, Extension specialist, nutrition and food safety

Sources: Food News for Consumers, Vol. 9, No. 2, 1992, Marianne H. Gravely, USDA, University of Kentucky, CES, University of Illinois CES, Susan Brewer, Ph.D., University of Illinois

For more information about food safety, call USDA's Meat and Poultry Hotline at 1-800-535-4555 or contact your University of Maine Cooperative Extension county office, www.umext.maine.edu/