Filed under: Food safety
Be prepared for your next hiking or camping trip whether you’re heading out for a few hours or days. A proper plan includes drinking water and safe food practices, guiding your journey to the great outdoors. Remember that your energy and water needs generally will be higher than usual too. So, you’ll want to stay hydrated and fuel up to perform well.
- Hiking. Make sure to hydrate before you take off. Bring water! And drink 1 cup for every hour you’re out throughout the day. Go light with energy-rich foods that can be transported easily and safely. Perishable foods, such as a sandwich or cheese sticks, should be kept cold. Non-perishable favorites include trail mix, nuts, nut butters with wheat tortillas, dried fruits and vegetables, granola bars, and jerkies. Go lighter on multi-day hikes: Bring instant pasta or freeze-dried meals, ready-pouches of fish or meat, apples, and oatmeal.
- Camping. Your meal options increase if you keep perishables cold. For example, prepare and freeze a favorite meal that also can be used as an ice block to help chill meat and dairy items. Bring “hiker foods” along with fresh carrots and potatoes, instant pasta or rice, and canned meats or fish. Breakfast ideas include pancakes or oatmeal and dried fruit. Make sure you have all the camping essentials, including matches, cooking stove or pans, trash bags, and cleaning products for your hands and equipment.
- Food safety. Wash your hands often. Toss any perishable food that sits out longer than one hour in the heat (90°F or higher). If possible, use two coolers: one for perishables (opened less often) and the other for drinks. And bring a food thermometer to test burgers and hot dogs for doneness.
Don’t forget the marshmallows, the perfect ending to a delightful day out!
Do you know that one in six Americans get sick from foodborne illnesses each year? Thankfully, there are safety tips and techniques that can help you prevent such incidents. Here are some quick and easy tips to remember:
Clean: Wash your hands and surfaces thoroughly and frequently with hot, soapy water.
Separate: When shopping, preparing, and storing your meals, be sure to keep raw meats, poultry, seafood, and eggs away from other foods that won’t be cooked to prevent cross-contamination.
Cook: Use a food thermometer to ensure that your meats are cooked to the right temperature (165°F for turkey).
Chill: Don’t leave leftovers (including raw and cooked items, such as pies) out on the table for more than two hours. Promptly refrigerate these items, and use or discard leftovers within three to four days.
If food looks or smells questionable, a good rule of thumb to follow is, “When in doubt, throw it out.”
For more information on food safety, visit the Food and Drug Administration’s web page on Food Safety Tips for Healthy Holidays.