Whether you have a mini-kitchen at the old beach house, a campfire and cooler, or a hotel room with no refrigerator, you must be aware of dangers of poor food handling. If you cannot be sure the vacation conditions will keep the food cold and safe, take along nonperishable items and budget for meals out.
Food poisoning is no day at the beach.
If the bacteria are in or on the food, they can multiply quickly at warm temperatures. Unless the food is going to be eaten within two hours of cooking or refrigeration, you will need to keep it very hot or very cold. Use insulated bags or coolers, and use ice or reusable freezer-packs. Be sure the foods are cold or frozen before packing them in the cooler. Fix your sandwiches and other lunch items the night before and refrigerate them so they will be well chilled for packing.