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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