Top 10 Ways to Keep Your Food Safe

FavoriteLoadingAdd to favorites

What are the top 10 ways to keep your food safe during your holiday and Summer get togethers? Read on…

God Bless America Fireworks

41 million Americans will travel at least 50 miles  during the July 4th holiday weekend (July 2-6), which is a 1.9 percent increase from 2013.  According to AAA, Eighty percent (34.8 million) of the travelers this year will be driving, which AAA Public Relations Director Heather Hunter reported would be the highest number since 2007. “With school out for summer, the Fourth of July holiday is typically the busiest summer travel holiday, with five million more Americans traveling compared to Memorial Day weekend,” said AAA Chief Operating Officer Marshall L. Doney. “In line with tradition, most travelers are celebrating their new-found summer freedom with an all-American road trip.”

Hotelzcheap.comOnce you’ve arrived at your destination safely, be aware that the heat and contaminating factors can be equally dangerous to the food you consume. Here are some guidelines to keep your food safe in the sun and heat.

1.  Don’t allow food to sit in a hot car

2.  Raw meat and poultry may contain bacteria that can cause food borne illnesses, and sitting in the temperature danger zone can cause those bad guys to multiply dramatically. Meat and poultry have to be cooked to destroy bacteria and should be kept at temperatures that are either too hot or too cold for these bacteria to grow.

3.  Temperature Control. don’t let your picnic food stay in the “Danger Zone” (between 40° F and 140° F) for more than 2 hours, or only for one hour if the outdoor temperature is higher than 90° F. Keep hot foods hot: above 140°F.  Keep cold foods cold:  below 40°F.

4.  Perishable food can stay safely unrefrigerated for two hours if the air temperature is less than 90 degrees – and only for one hour if the temperature is 90 degrees or higher.

5.  Keep things clean. Wash your hands before and after handling food, and don’t use the same platter and utensils for both raw and cooked meat and poultry.

6.  Food shouldn’t be out of the cooler or off the grill for more than 2 hours  or one hour when the temperature is above 90°F.

7.  Keep hot food hot and cold food cold the entire time it is outdoors/

8.  Consider freezing the food and putting it into the cooler frozen and allowing it to defrost to a cold temperature,  in transit.

9.  Pack beverages in one cooler and perishable foods in another so the perishable foods won’t be repeatedly exposed to warm outdoor air temperatures as people keep opening the cooler for drinks.

10.  For those states that are marijuana friendly, put your munchies in the refrigerator before you indulge.

On a finishing note, if in doubt, throw it out. Any perishable foods that have been kept out too long or have not been kept adequately chilled should get tossed. Be safe, have fun and above all else…

Eat Well…Live Full

Laura Raymond, Editor

Destination Cuisine

July 1, 2014


Be Sociable, Share!

Share this Post


Related Posts

About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

Join our Exclusive CULTure Today

Destination Cuisine sign up







Subscribe to Destination Cuisine to gain exclusive Chef Recipes, Foodie Travel Deals and get the latest in food and travel trends.