Miller County Newsletters
Haley's Comment
Handling Food Safely While Away From Home
May 28, 2007
Americans love summer vacations. Millions of us will take to the road in cars
or recreational vehicles, live on boats, relax on a beach or in mountain
vacation home, or camp in the great outdoors. No matter where we go or what we
do the need to eat is our common denominator. Whether we purchase food from a
vendor at the ballpark or beach or carry our own cooler, we can choose a smooth
path to food safety by observing safety precautions.
Follow
these general rules while traveling:
Utilize Ice and Coolers
- Have plenty of ice or frozen gel-packs
on hand before starting to pack food.
- Put perishable food in a cooler with
ice or freezer packs.
- Use a separate cooler for drinks since
it will be opened frequently, which could warm your perishables.
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 to keep it colder longer.
- Keep raw meat and poultry wrapped
separately from cooked foods or foods to be eaten raw such as fruits.
A full cooler will maintain its cold
temperatures longer than one that is partially filled. If the cooler is only
partially filled, pack the remaining space with more ice.
For long trips to the shore or the
mountains, take along 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
in the vacation.
Limit the number of times the cooler is
opened and close it quickly.
Camping Safety
- Store 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. If camping in
a remote area, bring along water purification tablets or equipment.
- Keep hands and all utensils clean when preparing food by using
disposable moist towelettes to clean hands.
- Plan meals that utilize shelf-stable foods.
Boating Safety
Do not leave perishable food sitting out while swimming or
fishing. Food that sits out for more than two hours is not safe. The time frame
is reduced to just one hour if the outside temperature is above 90 °F.
If you catch a finfish, scale, gut, and clean the fish as soon as
it’s caught. Keep the remains to be disposed of properly once you arrive back
at shore. Wrap both whole and cleaned fish in watertight plastic and store on
ice. Keep three to four inches of ice on the bottom of the cooler. Alternate
layers of fish and ice. Cook the fish in one to two days or freeze. After
cooking, eat within three to four days. Make sure the raw fish stays separate
from cooked foods.
Crabs, lobsters, and other shellfish must be kept alive until
cooked. Store them in a bushel or laundry basket under wet burlap. Crabs and
lobsters are best eaten the day they are caught. Live oysters can keep 7–10
days, mussels and clams 4–5 days. No one should eat raw shellfish.
RV Safety
Check your recreational vehicle’s canned food supplies from last
year. If they have been exposed to freezing and thawing temperatures over the
winter, then throw them out.
Wash the refrigerator, food preparation areas, and utensils with
hot soapy water.
The University of Arkansas Cooperative Extension Service offers
research-based information for you, the consumer. For more information,
contact me at the Miller County Extension Office at 400 Laurel, Suite 215 in
Texarkana. You may also reach me at 870-779-3609, or by e-mail at
chaley@uaex.edu. I will gladly send you information you need to keep
your family safe from improperly handled food.
We appreciate your feedback!
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