|Taking a few precautions when preparing,
storing and transporting foods, especially during the summer heat,
can decrease your chances of a food-related illness.
Washing your hands thoroughly in hot soapy water before and during
food preparation is your best protection against food poisoning.
If running water is not available, as when you are camping or out
on a boat, use a pot of hot water or a bucket of cold water that
contains a capful of chlorine bleach for hand washing.
meat and dairy products and frozen foods last and put them away in
the fridge or freezer as soon as possible. A cooler or insulated carrier
with freezer packs can help keep perishable foods cold if you have
to travel a fair distance with food.
raw meat, poultry and fish in sealed containers or plastic bags to
prevent juices from contaminating other foods.
Thaw frozen food in the fridge, not on the counter, because bacteria
multiply quickly on warm outer surfaces.
wash all fruit, vegetables, sprouts and fresh herbs. However, cyclospora
isn't removed by washing, so buy Canadian or North American produce
that is grown under safe conditions.
prepare raw vegetables or other ready to eat foods on cutting surfaces
that have been exposed to raw meat or eggs.
preparing raw meat or poultry, wash the cutting board and utensils
in hot soapy water and then rinse them in a tub of water that contains
a capful of chlorine bleach. Camp or boat cooks, may use a spritzer
bottle filled with nine parts water and one part chlorine to spray
utensils and cutting board after they have been washed.
dish-cloths daily and always after preparing raw meat or poultry.
Rinse wash cloths in water and bleach before putting them in the laundry.
you cook inside, on the barbecue or over a campfire, make sure to
cook meats thoroughly. Poultry should be cooked until the juices run
clear and there is no pink inside or near the bone. Hamburger meat
should never be eaten rare and should be cooked until the meat is
no longer pink inside. Steaks can be eaten rare or medium. Fish and
seafood must be cooked completely. Fish flakes with a fork when it's
meat and poultry in the fridge. Discard marinades that have been in
contact with raw meat. Make extra marinade for basting.
serve barbecued meat, fish or poultry on the plate you used to take
the food out to the barbecue. Use another clean plate to prevent bacteria
from transferring to your cooked food.
safe picnic and day camp lunches, use plenty of ice or cold packs
and thermal containers to keep foods chilled. Fill and freeze plastic
juice or water bottles to pack with foods. Pack foods in insulated
lunch bags or coolers and keep them in the shade.
making potato, egg, tuna or meat salad, chill hot ingredients prior
to mixing the final products. Keep these foods cold until they are
ready to be served.
camping plan meals around foods that don't require refrigeration such
as fresh fruit and vegetables, dried fruit, cereals, grains, pasta,
hard cheese, nuts, canned meats and fish, peanut butter, powdered
milk or milk packed in aseptic containers. If you do take perishables
such as meat and salads, keep them cold in a cooler and use them your
first day out.