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Handling Food Safely on the Road

USDA Photo

The “road” to food safety, however, can either be a

bumpy one or smooth — depending on what

precautions are taken handling meals as we travel

during the summer.

The U.S. Department of Agriculture’s nationwide, tollfree Meat and Poultry Hotline reminds everyone that

some simple, common-sense food safety rules can

save a vacation from disaster. Following this advice

could make the difference between a vacation to

remember and one that is remembered because

people got sick from improperly handled food.

Here are some general rules for keeping food safe

when traveling.

Plan Ahead...

If you are traveling with perishable food, place it in a

cooler with ice or freezer packs. When carrying

drinks, consider packing them in a separate cooler so

the food cooler is not opened frequently. Have plenty

of ice or frozen gel-packs on hand before starting to

pack food. If you take perishable foods along (for

example, meat, poultry, eggs, and salads) for eating

on the road or to cook at your vacation spot, plan to

keep everything on ice in your cooler.

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; in that way it stays

colder longer. Also, a full cooler will maintain its cold

temperatures longer than one that is partially filled.

Be sure to keep raw meat and poultry wrapped

separately from cooked foods, or foods meant to be

eaten raw such as fruits.

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 times the cooler

is opened. Open and close the lid quickly.

Now, follow these food safety tips:

When Camping...

Remember to keep 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.

These are available at camping supply stores.

Keep hands and all utensils clean when preparing

food. Use disposable moist towelettes to clean

hands. When planning meals, think about buying and

using shelf-stable food to ensure food safety.

When Boating...

If boating on vacation, or out for the day, make sure

the all-important cooler is along.

Don’t let perishable food sit out while swimming or

fishing. Remember, food sitting out for more than 2

hours is not safe. The time frame is reduced to just 1

hour if the outside temperature is above 90 °F.

Now, about that “catch” of fish — assuming the big

one did not get away. For fin fish: scale, gut and

nformation

nt of Agriculture

ion Service

USDA Photo

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health

agency in the U.S. Department of Agriculture responsible for ensuring

that the nation’s commercial supply of meat, poultry, and egg products

is safe, wholesome, and correctly labeled and packaged.

V-A-C-A-T-I-O-N! Oh, how we long for that eight letter word every summer, when millions of us eagerly getaway from school and work. We take to the road in cars or recreational vehicles; live on boats; relax in beach

or mountain vacation homes; and camp. No matter where we go or what we do, there is a common denominator

that runs through all of our summer travels and relaxation — it’s called F-O-O-D!

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service
Food Safety Questions?

clean the fish as soon as they are caught. Wrap both

whole and cleaned fish in water-tight plastic and

store on ice. Keep 3-4 inches of ice on the bottom of

the cooler. Alternate layers of fish and ice. Cook the

fish in 1-2 days, or freeze. After cooking, eat within

3-4 days. Make sure the raw fish stays separate

from cooked foods.

Crabs, lobsters and other shellfish must be kept alive

until cooked. Store 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.

Caution: Be aware of the potential dangers of eating

raw shellfish. This is especially true for persons with

liver disorders or weakened immune systems.

However, no one should eat raw shellfish.

When at the Beach

Plan ahead. Take along only the amount of food that

can be eaten to avoid having leftovers. If grilling,

make sure local ordinances allow it.

Bring the cooler! Partially bury it in the sand, cover it

with blankets, and shade it with a beach umbrella.

Bring along disposable moist towelettes for cleaning

hands.

If dining along the boardwalk, make sure the food

stands frequented look clean, and that hot foods are

served hot and cold foods cold. Don’t eat anything

that has been sitting out in the hot sun for more

than 2 hours (1 hour when the temperature is above

90 °F) — a real invitation for foodborne illness and a

spoiled vacation.

When in the Vacation Home or the

Recreation Vehicle...

If a vacation home or a recreational vehicle has not

been used for a while, check leftover canned food

from last year. The Meat and Poultry Hotline

recommends that canned foods which may have

been exposed to freezing and thawing temperatures

over the winter be discarded.

Also, check the refrigerator. If unplugged from last

year, thoroughly clean it before using. Make sure the

refrigerator, food preparation areas, and utensils in

the vacation home or in the recreational vehicle are

thoroughly cleaned with hot soapy water.

REMEMBER!

In hot weather (above 90 °F), food should

never sit out for more than 1 hour.

Discard any food left out more than 2 hours

(1 hour if temperatures are above 90 °F).

Handling Food Safely on the Road

The USDA is an equal opportunity

 provider and employer.

Revised December 2010

Call the USDA Meat & Poultry Hotline

FSIS encourages the reprint and distribution of this publication for food safety

education purposes. However, USDA symbols or logos may not be used

separately to imply endorsement of a commercial product or service.

Ask Karen!

FSIS’ automated response

system can provide food safety

information

24/7 and a

live chat

during

Hotline

hours.

If you have a question

about meat, poultry,

or egg products, call

the USDA Meat and

Poultry Hotline

toll free at

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday from

10 a.m. to 4 p.m. ET

(English or Spanish).

Recorded food safety

messages are available 24 hours a day.

Check out the

FSIS Web site at

www.fsis.usda.gov.

Send E-mail questions to MPHotline.fsis@usda.gov.

AskKaren.gov

PregunteleaKaren.gov