Food Safety While Hiking, Camping & Boating
Sunday, October 19, 2008
"Keep Hot Foods Hot & Cold Foods Cold"
Whether you are in your kitchen or enjoying the great outdoors, there are some food safety principles that remain constant. The first is "Keep hot foods hot and cold foods cold." Meat and poultry products may contain bacteria that cause foodborne illness. They must be cooked to destroy these bacteria and held at temperatures that are either too hot or too cold for these bacteria to grow.
Most bacteria do not grow rapidly at temperatures below 40 °F or above 140 °F. The temperature range in between is known as the "Danger Zone." Bacteria multiply rapidly at these temperatures and can reach dangerous levels after 2 hours.
If you are traveling with cold foods, bring a cooler with a cold source. If you are cooking, use a hot campfire or portable stove. It is difficult to keep foods hot without a heat source when traveling, so it's best to cook foods before leaving home, cool them, and transport them cold.
Posted by Futurecamping
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