Wanderlust World Wanderlust World Keep hot foods hot and cold foods cold. Most bacteria do not grow in temperatures less than 40 degrees Fahrenheit or at temperatures above 140 degrees Fahrenheit. The area in between is the zone in which bacteria growth can occur quickly. Store cooked and raw foods cold in a cooler that has a source of coldness such as frozen ice packs or frozen juice packages. Different types of coolers are available. Foam coolers are light, inexpensive and retain coldness; however, they are less durable than plastic, steel or fiberglass coolers. Coolers made of fiberglass, plastic or steel retain coldness well but are much heavier when full than foam coolers.
For non-electric coolers, use a thick block of ice as a cold source as it will stay frozen longer than cubed or crushed ice. You can make your own ice block by filling a clean juice or milk carton with water and freezing or by using frozen gel-packs.
Place foods you plan to use last at the bottom of the cooler and food you plan to use first at the top. Store raw meats and poultry at the bottom to prevent leakage of meat or poultry juice onto other foods. Store foods in small water tight containers to prevent them from being in contact with any melting ice water.
Place the cooler in a cool location away from direct sunlight. Keep the cooler closed and covered to prevent loss of coldness from frequent opening. If you are camping in an area known to have bear or animal sightings, hang food a minimum of 10 feet off the ground or place food in an approved, bear resistant container. If you have two coolers, use one for cold drinks and snacks and place perishable food in the other. After your camping trip, throw away all perishable foods if all the ice in the cooler has melted or if the gel-pack has thawed.
Bring resealable plastic bags or water tight plastic containers to store non-perishable foods that do not need refrigeration such as peanut butter, concentrated juice, canned foods, dried pasta and soups, dried meats, dehydrated foods, dried fruits, nuts, powdered milk and fruit drinks.
Keep food preparation areas free from cross contamination. Juices from raw meats and poultry contain bacteria which can be spread to other surfaces such as utensils, cutting areas and hands, and will contaminate other food items. Transport raw meats and poultry in plastic wrap or place in resealable bags to prevent juices from dripping onto other foods.
Have access to safe drinking water. Bring bottled or tap water for drinking and refill water bottles from approved water sources. Water from lakes or fresh water streams must be boiled and purified first. To boil lake or freshwater, first allow silt and sediments to sink to the bottom, then pour off the clear water at the top into a pan to boil. Bring water to rolling boil, and continue boiling for one minute.
Water purification tablets and water filters can also be used to purify water. Both must be used together. The tablets kill most water borne bacteria and viruses but not all parasites. Water filters with one micron absolute or smaller power kill parasites that are not killed by the purification tablets. Use water sanitizing tablets to purify water for dish washing.
Prepare food using lightweight camping cook wear or aluminum foil and pots. Bring the equipment you need to cook depending on the cooking source you will be using. If you will be bringing a portable stove, make sure you have propane. If it is your first time using the stove, practice using it before you go camping. If you will be cooking over a campfire make sure you have matches, and check to see if there are any restrictions at the campground you will be visiting regarding bringing your own wood or lighting campfires.
Bring a digital or dial food thermometer. Stick the tip in the food to determine when food is done.
Cooked meat and poultry is considered safe to eat when it reaches the following minimum internal temperatures: 145 degrees Fahrenheit for beef, veal, and lamb steaks, roasts and chops; 160 degrees Fahrenheit for ground beef, veal and lamb and other cuts of meat; and 165 degrees Fahrenheit for all poultry products. Processed foods such as hot dogs and leftover foods should also be cooked to 165 degrees Fahrenheit. The thermometer should be cleaned between uses to avoid bacteria growth or cross-contamination.
Extinguish your fire and get rid of the ashes. Any leftover food should be burned. All waste should be stored in garbage bags.