Seasons change, but food safety doesn’t

Before the summer closes out, many will embark on one last getaway. While the car is packed with suntan lotion, bug spray and camping gear, don’t forget fundamentals for food safety.

When taking perishables in the car, have a cooler large enough to keep sufficient ice or freezer packs. Pack perishable foods directly from the refrigerator or freezer into the cooler. Meat and poultry may be packed while they are still frozen.

Use an appliance thermometer in the cooler to monitor that food stays chilled at 40º F or below. Keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw, such as fruits.

For long trips, take two coolers – one for the day’s immediate food needs, such as lunch, drinks or snacks, and the other for perishable foods to be used later.

After finding the perfect spot, place the cooler in a shady spot and cover with a blanket, tarp or poncho, preferably one that is light in color to reflect heat.

Take along bottled water, or other canned or bottled drinks. Water in streams and rivers is untreated, and not safe for drinking. Keep hands and utensils clean when preparing food. Use disposable moist towelettes that contain at least 60 percent alcohol. Think about buying shelf-stable food to ensure food safety.

For a beach trip, remember to take only the essentials. Partially bury the cooler in the sand, cover it with blankets and shade it with a beach umbrella. Also, take disposable moist towelettes that contain at least 60 percent alcohol for hand cleaning.

Don’t eat anything that has been out in the sun for more than two hours (1 hour when the temperature is above 90º F).

For more questions about food safety, contact the USDA’s Meat and Poultry Hotline, at 1-888-674-6854, or visit ask.usda.gov.