Clean | · Wash hands with warm water and soap for 20 seconds. · Bring wet wipes to clean hands and surfaces. · Bring clean utensils, disposable plates and trash bags. · Bring dry, moist and soapy towels to wash down surfaces. |
Separate | · When carrying food away from home, prevent juices from raw meats from dripping on other foods. o Package raw meats separately and store them in the bottom of the cooler; (or) o Use two different coolers for raw meats and other foods. · Use a different cutting board for produce and raw meats. · Cut the meats with the lowest cooking temperature first. · Use a different platter and utensils for raw and cooked meat. |
Cook | · Completely thaw meat and poultry before grilling. · Never partially cook meat or poultry before grilling unless it goes immediately on the preheated grill to complete cooking. · Always use a food thermometer to cook meat and poultry to safe temperatures. |
Chill | · When carrying food away from home, place it in a cooler with ice or freezer packs. · Keep meat and poultry cold until ready to use. · Keep food out of the Temperature Danger Zone (40°F – 140°F) by keeping cold food cold and hot foods hot. · Keep the cooler in a cool, shaded area and avoid opening the lid too often. |
These four simple steps will help you to protect the health of your family and friends and ensure that your camping experience is fun and enjoyable. Just remember -- when in doubt, throw it out!

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