Food Transportation and Storage

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Published on August 11, 2010 with No Comments

• When carrying food to a picnic or barbecue site, store items in a cooler filled with ice to minimize bacterial growth. A full cooler will stay cold longer than one that is partially filled.

• Transport canned food unopened and don’t forget your can opener.

• Cold foods should be stored at 40°F or lower and hot foods at 140°F or higher.

• Canned foods should be stored at temperatures between 60°F and 70°F.

• To avoid cross-contamination, place packages of raw meat, poultry and fish in sealed containers to prevent juices from dripping onto other foods.

• Make sure cold foods have plenty of time to chill in the refrigerator before transporting.

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