A trip to the beach and picnics by the lake are popular summertime activities. Mishandling food during these excursions, however, can pose dangerous health concerns during summer.
When storing for travel, it’s important to transfer meat, seafood, and other perishable foods directly from the refrigerator or freezer, in a frozen state, into a cooler. The cooler should contain ice or freezer packs and should not be open frequently or left open for more than a few minutes. It’s also a good idea to pack raw meat and poultry items, preferably in insulated containers, separately from other food items. In fact, it might even be helpful to separate food based on what needs to be kept cold and what doesn’t. The cooler items should be kept at a temperature below 40 degrees Fahrenheit, per the U.S. Food and Drug Administration.
Making sure the cooler is full and not partially packed can also help retain the cold environment inside it. Non-perishable items like peanut butter and honey or even items like water and iced tea can be used to fill up the space. If you still have more room inside, insulated bags can come in handy.
Unsurprisingly, the hot trunk of a vehicle is not the best place for a cooler. Make sure it’s placed somewhere where there’s air-conditioning, and once you reach your destination, find a shaded and cool area for it. Keeping it directly under the sun is not ideal.
Last but not least, washing your hands and utensils to avoid cross-contamination can help too.