Who’s ready for tailgating season! What’s better than cheering on your favorite team with your friends and a grill cooking food?

Tailgating is a die-hard tradition and a custom for many college, university, and pro football fans.
Regardless of the weather or team record, a game is incomplete without having a party and celebrating outside the stadium while food cooks on a grill.

But, because tailgate parties are an all-day food grilling and feast, there is an increased risk of foodborne illness.

Cooking outdoors presents a food safety challenge. Not not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.

Every good tailgate party starts with a good game plan. Make sure to follow proper food safety principles and procedures – so you and your friends can enjoy the game – rather than becoming ill.

Preparation: Packing Food Safely for Transport

Here are some general rules for keeping food safe when traveling:

Plan Ahead. If you are traveling with perishable food, place it in a cooler with ice or freezer packs. When carrying drinks, consider packing them in a separate cooler so the food cooler is not opened frequently. Have plenty of ice or frozen gel-packs on hand before starting to pack food.

If you take perishable foods along (for example, meat, poultry, eggs, and salads) for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler. Wash produce before-hand, including those with inedible skins and rinds.

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Pack Safely. Pack perishable foods directly from the refrigerator or freezer into the cooler. Meat and poultry may be packed while it is still frozen; in that way it stays colder longer. Also, a full cooler will maintain its cold temperatures longer than one that is partially filled. Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits.

Keep cold food cold. Maintain cold foods, like salsa and guacamole, at 40°F or colder. Use small service trays or nest serving dishes in bowls of ice, replacing ice often.

Keep hot food hot. Hold hot foods at 140°F or warmer. Use chafing dishes, slow cookers, and warming trays to keep food hot on the buffet table.

Consider packing beverages in one cooler and perishable foods in another since you are likely to grab beverages most often.

At the Stadium: Keep it Clean

• Wash your hands with soap and running water (warm or cold) for at least 20 seconds before preparing, eating, and handling food—especially after passing the TV’s germy remote control! Also wash your hands after using the bathroom and touching pets.
• Wash your cutting boards, dishes, utensils, and countertops with hot, soapy water after preparing each food item.

Cook to a Safe Temperature

Use a food thermometer to test party favorites, like chicken wings or ground beef, and any other meat or dishes on your menu.

USDA: Safe Minimum Cooking Temperatures

Refer to the chart below for Safe Minimum Cooking Temperatures:

Watch the Time

Track the time that food stays out. Sideline any perishable foods that have been out at room or outdoor temperature for two hours or more.

Remember, discard any food left out more than 2 hours (1 hour if temperatures are above 90°F).

CDC: Sports Tailgating Infographic

Dinner and a movie date night? Ditch the leftovers, not your date!  Remember, leftovers are only safe for 2 hours at room temperature and won’t last through a movie – and only 1 hour if the temperature is over 90°F.

After that time, bacteria growth can occur and cause food illness. Likewise, during warmer months bacteria multiply faster – so keeping food safe is more challenging.

Temperature Danger Zone (40°F – 140°F)

Bacteria grows rapidly between the temperatures of 40°F and 140°F, doubling in number in as little as 20 minutes. This range of temperatures is called the “Danger Zone.”

Food Safety – Two-Hour Rule

The absolute maximum time for leaving prepared foods at room temperature is 2 hours—including time for preparation, serving and eating. (1 hour if the temperature is over 90°F).

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Food Safety Observations When Dining Out

Food can get contaminated anywhere – no matter who prepares the meal or where you eat it. It is essential to make some basic food safety observations when dining out – so as to prevent foodborne illness

The research found that among the cases foodborne illness outbreaks, for which there was a reported source of contamination, 70% were traced back to an ill food-service worker.

Make some basic food safety observations when dining out:

• Check Inspection Scores – Many state health departments make restaurant health inspection scores available on the web. Check the score before going to the restaurant  or check when you get there.
• Make Sure the Restaurant Is Clean – Confirm that restaurant tables, floors, and utensils are clean. If not, you may want to take your business elsewhere.
• Check That Your Food Is Cooked Thoroughly – Meat, fish, poultry, and eggs should be cooked thoroughly to kill germs. If food is served undercooked or raw, send it back.
• Properly Handle Your Leftovers – Taking your food to go? Remember to refrigerate within 2 hours of eating out. If food is left in a hot car or temperatures above 90ºF, refrigerate it  within 1 hour. Eat leftovers within 3 to 4 days.
• Download Infographic: Protect Yourself When Eating Out [PDF]

Summary

Understanding how to properly deal with leftovers can help you remain food safe and safe from food illness.

It’s also important to understand that food can get contaminated anywhere – no matter who prepares the meal or where you eat it. It is essential to make some basic food safety observations when dining out – so as to prevent foodborne illness.

Many children and families today have busy schedules. This makes it hard to stop and have a serious conversation about diet, nutrition, and food safety – in order to live a healthy life and avoid illness or disease.

Have a conversation about food safety with you children – no matter the age. Basic discussion topics can make a big difference in understanding and preventing a food illness.

Follow basic food safety principles and procedures to help keep you and your family safe.

Take a little bit of time to learn more about food safety – whether you’re cooking and eating at home, outside the house, or on the go.

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FDA Video: Food Safety in Seconds

Food Safety Steps: Clean – Separate – Cook – Chill

Bacteria that contaminate food and cause foodborne illnesses are everywhere. Follow these basic safety tips to keep you safe.

• Clean. Wash hands and surfaces often.
• Separate. Don’t cross-contaminate. Keep raw meat, poultry, eggs and seafood, and their juices, away from ready-to-eat foods.
• Cook. Raw meat, poultry, seafood and egg products need to be cooked to the right temperature. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that may be present.
• Chill. Refrigerate food promptly. Do not leave food at room temperature for more than two hours, or one hour when the outside temperature is above 90°F (32.2°C).

Clean

Wash your hands often, especially during these key times when germs can spread.

Follow the five steps below to wash your hands the right way every time:

• Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
• Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.
• Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
• Rinse your hands well under clean, running water.
• Dry your hands using a clean towel or air dry them.

Keep kitchen surfaces clean by washing counters, cutting boards and equipment with soap and water immediately after use. Sanitize with a chlorine solution of 1 teaspoon liquid household bleach per quart of water, especially after contact with raw meats.

Separate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs to prevent cross-contamination:

• Use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or seafood. Replace them when they are worn.
• Use separate plates and utensils for cooked and raw foods.
• Wash thoroughly all plates, utensils, and cutting boards that touched raw meat, poultry, seafood, or eggs before using them again. Use hot, soapy water.

Cook

Using a thermometer is the only reliable way to ensure safety and to determine that meat and egg dishes are cooked thoroughly. These foods must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food.

Color changes in meat are no longer considered reliable proof that all bacteria have been destroyed. Use the temperature chart on the last page to determine if foods have been cooked thoroughly.

FDA: Safe Minimum Cooking Temperatures

Download Table as PDF

Bacteria “Danger Zone”

The “Danger Zone” for most foods is between 40°F and 140°F. Bacteria grow most rapidly in this range of temperatures, doubling in number in as little as 20 minutes.

Chill

Food Illness Symptoms

The symptoms of foodborne illness often come on quickly, usually within hours to a day and can last for up to a few days.

Typical symptoms include:

• abdominal pain
• nausea
• vomiting
• diarrhea
• chills
• fever
• muscle pain
• dehydration
• bloody stool

In some cases, foodborne illness can lead to serious conditions. Children younger than 5 years of age, adults aged 65 and older, people with weakened immune systems, and pregnant women are more likely to develop a serious illness.

Call or see the doctor if you or someone in your care has serious symptoms.

Additional Food Safety Resources

• Recalls.gov: Online Resource for Federal Recalls (Federal and Industry Initiated Recalls) Recalls.gov
• U.S. Centers for Disease Control and Prevention (CDC), Division of Bacterial and Mycotic Diseases, Food Safety Initiative
  www.cdc.gov/foodsafety
  Agents, Diseases, & Other Threats
  Food Safety Activities
  News and Media Relations
• U.S. Food and Drug Administration, Directory of State and Local Officials
  www.fda.gov/ora/fed_state/directorytable.htm
• U.S. Food and Drug Administration, Hazard Analysis and Critical Control Point Database
  vm.cfsan.fda.gov/%7Elrd/haccp.html
• U.S. Department of Agriculture (USDA)
  www.usda.gov
• U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS)
  www.fsis.usda.gov
• U.S. Department of Health and Human Services (HHS)
  www.hhs.gov
• USDA/FDA Foodborne Illness Education Information Center
  www.nal.usda.gov/foodborne
• Clean (PDF 418KB) Separate (PDF 66KB) Cook (PDF 544KB) Chill (PDF 572KB)
• Limpiar (PDF 598KB) Separar (PDF 592KB) Cocinar (PDF 580KB) Enfriar (PDF 449KB)
• Food Safety in Your Kitchen
• Foodborne Illness Videos

Load up the vehicle, pack up the adventurers, and check your list to make sure you have all the camping essentials – including food safety!

Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger – and food that is not stored and handled properly, can create food illness.

General Food Safety Rules for Outdoor Eating

Camping provides a great opportunity to get outside with friends and family. Begin your outdoor adventure with these food safety camping tips:

• Plan ahead: decide what you are going to eat and how you are going to cook it; then plan what equipment you will need.
• Pack safely: use a cooler if car-camping or boating, or pack foods in the frozen state with a cold source if hiking or backpacking.
• Separate: Keep raw foods separate from other foods.
• Keep Cool: Never bring meat or poultry products without a cold source to keep them safe.

• Keep Clean: Bring disposable wipes or biodegradable soap for hand- and dishwashing. make sure to clean your hands before and after handling food.
• Safe Water: Plan on carrying bottled water for drinking. Otherwise, boil water or use water purification tablets.
• Do not Litter: Do not leave trash in the wild or throw it off your boat.
• Discard Leftovers: If using a cooler, leftover food is safe only if the cooler still has ice in it. Otherwise, discard leftover food to be safe.

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Food Safety for Hiking

Hiking involves preparation for the terrain and for food and water. You want to keep your hiking food at cooler temperatures (40°F and below) – to prevent bacterial growth and spoilage.

Here are some basic food and water safety tips for hiking:

1. Don’t take fresh, perishable food. Eat only preserved, dried, and dehydrated foods.
2. Insulated food bag. Use a neoprene thermal insulated food bag – to keep food cool and clean.
3. Bring clean water or use water filters. While the water flowing in the streams and rivers of the backcountry may look pure, it can still be contaminated with bacteria, viruses, parasites, and other contaminants. When planning on hiking, it is important to remember your water needs.

Short Hikes: One meal and some snacks are all that’s needed for a short hike.
Long Hikes: Planning meals for a longer hike or camping trip requires more thought. You have to choose foods that are light enough to carry in a backpack and that can be transported safely.

Food Safety with Coolers

• Cool food prior to leaving. A cold cooler for perishable food is essential. Pack your coolers with several inches of ice, blocks of ice, or frozen gel-packs. Store food in watertight containers to prevent contact with melting ice water.
• Freeze or Cool Items Prior to Trip. Freeze items that can be frozen at home prior to leaving. Items like juice boxes, hamburger patties, individual chicken breasts and hot dogs can be frozen and can slowly thaw in your cooler for you to use on your trip. Put sodas, jelly and other items that will end up in your cooler in the refrigerator overnight.
• Bring two coolers: Bring one cooler for drinks and snacks and another for perishable food. The drink cooler will be opened and closed a lot, which lets hot air in and causes the ice to melt faster
• Keep Cooler in Shade. It is important to keep it closed, out of the sun, and covered, if possible, for further insulation.

Portable Stove & Butane Canister Safety

Popular on camping trips, portable butane stoves are useful, but can also be dangerous.

Butane vs. Propane
Butane and propane, both combustibles and derived from petroleum, are often and commonly used as cooking fuels especially in portable stoves for camping.

Propane burns better in cold weather and high altitudes compared to other liquid fuels and has a lower boiling point compared to butane.

Butane canisters are more lightweight and is compressed at a lower pressure compared to propane. The biggest drawback of butane is that it does not work below freezing point and not burn well at high altitudes.

There is identical heat output for both, but butane has approximately 12% more energy than propane. This means you will be able to cook 12% longer with the same amount of butane than with propane.

Conclusion: A butane camp stove, is lightweight and more convenient to carry, which are also important factors to consider if you will go on long-distance trips. But, need to buy packs in packs before your trip or along the way – because butane is not readily available at most gas stations.

Canister Safety

• Always store canister upright
• Use soapy water to check for leaks
• Never use or store a propane cylinder indoors
• Never try to repair a damaged cylinder

Summary

Camping and hiking can be a lot of fun.  Just remember to plan ahead and pack food properly and safely or a food illness can occur.

Chicken may be a nutritious protein source, but it also causes the most cases of foodborne illness, according to the Centers for Disease Control and Prevention (CDC).

Raw chicken and poultry may contain harmful bacteria – such as salmonella, listeria, and campylobacter – and washing it does not remove the bacteria.

This bacteria can also be spread to other items and food – if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature – as measured by a food thermometer.

That’s why it’s important to follow proper preparation and cooking procedures to ensure food safety when it comes to chicken and poultry.

Washing Chicken Can Spread Harmful Bacteria

According to the USDA, washing poultry or chicken before cooking is not recommended. When you wash uncooked chicken, you can easily spread salmonella or other bacteria from poultry juices can be spread to other foods, utensils, and surfaces.

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This is called cross-contamination. It also makes it more likely someone in your family will touch the contaminated items or surfaces and get sick.

Washing Chicken Spreads Germs
Credit: Centers for Disease Control and Prevention

To prevent cross-contamination, build habits such as frequently washing hands, utensils, cutting boards, and work surfaces. For instance, if you prep a raw chicken on a cutting board, don’t use the same cutting board later to slice tomatoes for the salad. At least not without washing it first. And the same goes for your knife.

Cooking Chicken to the Proper Temperature

Raw chicken is not safe to eat and will lead to food illness or poisoning. The best way to make sure that your chicken does not contain harmful bacteria is to cook it properly.

According to the USDA, all poultry (breasts, whole bird, legs, thighs, and wings, ground poultry, and stuffing) should always be cooked thoroughly to 165˚F.

Use a food thermometer to make sure chicken is cooked to a safe internal temperature of 165°F. Also, cut into the thickest part of the meat and ensure that it is steaming hot with no pink meat and that the juices run clear.

Food Illness Symptoms

The symptoms of salmonella food poisoning often come on quickly, usually within 8 to 72 hours after consuming contaminated chicken or poultry.

Symptoms may be aggressive and can last for up to 48 hours. Typical symptoms during this acute stage include:

• abdominal pain, cramping, or tenderness
• chills
• diarrhea
• fever
• muscle pain
• nausea
• vomiting
• signs of dehydration (such as decreased or dark-colored urine, dry mouth, and low energy)
• bloody stool

In some cases, foodborne illness can lead to serious conditions. Call or see the doctor if you or someone in your care has the following signs of food poisoning:

• High fever (temperature more than 101.5°F)
• Diarrhea for more than 3 days that is not improving
• Bloody stools
• Prolonged vomiting that prevents you from keeping liquids down
• Signs of dehydration, such as:
  • Making very little urine
  • Dry mouth and throat
  • Dizziness when standing up

Summary

Raw chicken and poultry may contain harmful bacteria and washing it does not remove the bacteria. This bacteria can also be spread to other items and food – if proper procedures are not followed. The only way to kill bacteria on chicken is by cooking it to a safe internal temperature – as measured by a food thermometer.

Infographic: USDA – Poultry 101

By choosing your seafood more wisely, you can help stop overfishing. Being informed will help you find great-tasting seafood without getting an endangered species on your plate.

Also, the safe handling of seafood is essential to reducing the risk of foodborne illness. Follow basic food safety tips for buying, preparing, and storing fish and shellfish — so you and your family can safely enjoy the fine taste and good nutrition of seafood.

Follow basic food safety tips for buying, preparing, and storing fish and shellfish — and you and your family can safely enjoy the fine taste and good nutrition of seafood.

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Selecting Safe Seafood

Fresh Fish and Shrimp
Only buy fish that is refrigerated or displayed on a thick bed of fresh ice that is not melting (preferably in a case or under some type of cover).

• Fish should smell fresh and mild, not fishy, sour, or ammonia-like.
• A fish’s eyes should be clear and bulge a little.
• Whole fish and fillets should have firm, shiny flesh and bright red gills free from milky slime.
• The flesh should spring back when pressed.
• Fish fillets should display no discoloration, darkening or drying around the edges.
• Shrimp flesh should be translucent and shiny with little or no odor.
• Some refrigerated seafood may have time/temperature indicators on their packaging, which show if the product has been stored at the proper temperature.  Always check the indicators when they are present and only buy the seafood if the indicator shows that the product is safe to eat.

Frozen Seafood
Frozen seafood can spoil if the fish thaws during transport and is left at warm temperatures for too long.

• Don’t buy frozen seafood if its package is open, torn, or crushed on the edges.
• Avoid packages that are positioned above the “frost line” or top of the freezer case.
• Avoid packages with signs of frost or ice crystals

Shellfish

Follow these general guidelines for safely selecting shellfish:

• Look for the label: Look for tags on sacks or containers of live shellfish (in the shell) and labels on containers or packages of shucked shellfish.  These tags and labels contain specific information about the product, including the processor’s certification number.  This means that the shellfish were harvested and processed in accordance with national shellfish safety controls.
• Discard Cracked/Broken Ones: Throw away clams, oysters, and mussels if their shells are cracked or broken.
• Do a “Tap Test”: Live clams, oysters, and mussels will close up when the shell is tapped. If they don’t close when tapped, do not select them.
• Check for Leg Movement: Live crabs and lobsters should show some leg movement. They spoil rapidly after death, so only live crabs and lobsters should be selected and prepared.

Store Properly

Put seafood on ice or in the refrigerator or freezer soon after buying it. If seafood will be used within 2 days after purchase, store it in the refrigerator. Otherwise, wrap it tightly in plastic, foil, or moisture-proof paper and store it in the freezer.

Avoid Cross-Contamination: Separate for Safety

When preparing fresh or thawed seafood, it’s important to prevent bacteria from the raw seafood from spreading to ready-to-eat food. Take these steps to avoid cross-contamination:

• When buying unpackaged cooked seafood, make sure it is physically separated from raw seafood.  It should be in its own display case or separated from raw product by dividers.
• Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food.
• Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw foods, such as seafood, and the preparation of cooked or ready-to-eat foods.

Prepare Safely

Thawing

• Thaw frozen seafood gradually by placing it in the refrigerator overnight. If you have to thaw seafood quickly, either seal it in a plastic bag and immerse it in cold water or — if the food will be cooked immediately thereafter — microwave it on the “defrost” setting and stop the defrost cycle while the fish is still icy but pliable.

Cooking
Most seafood should be cooked to an internal temperature of 145ºF.  If you don’t have a food thermometer, there are other ways to determine whether seafood is done.

• Fish: The flesh should be opaque and separate easily with a fork.
• Shrimp and Lobster: The flesh becomes pearly and opaque.
• Scallops: The flesh turns opaque and firm.
• Clams, Mussels, and Oysters: The shells open during cooking — throw out ones that don’t open.

Uncooked spoiled seafood can have an ammonia odor.  This odor becomes stronger after cooking.  If you smell an ammonia odor in raw or cooked seafood, do not eat it.

Serving

Follow these serving guidelines once your seafood is cooked and ready to be enjoyed.

• Never leave seafood or other perishable food out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90ºF. Bacteria that can cause illness grow quickly at warm temperatures (between 40ºF and 140ºF).
• Carry picnic seafood in a cooler with a cold pack or ice. When possible, put the cooler in the shade and keep the lid closed as much of the time as you can.
• When it’s party time, keep hot seafood hot and cold seafood cold:
  • Divide hot party dishes containing seafood into smaller serving platters. Keep platters refrigerated until time to reheat them for serving.
  • Keep cold seafood on ice or serve it throughout the gathering from platters kept in the refrigerator.

Eating Raw Seafood – What You Need To Know

It’s always best to cook seafood thoroughly to minimize the risk of foodborne illness. However, if you choose to eat raw fish anyway, one rule of thumb is to eat fish that has been previously frozen.

• Some species of fish can contain parasites, and freezing will kill any parasites that may be present.
• However, be aware that freezing doesn’t kill all harmful microorganisms. That’s why the safest route is to cook your seafood.

Additional Seafood Safety Information

• Eating Fish: What Pregnant Women and Parents Should Know
• FoodSafety.gov: Your Gateway to Federal Food Safety Information
• Food Safety for Moms-to-Be August 2005
• Vibrio Vulnificus Health Education Kit – Educational Campaign Warning the Hispanic Community About the Risks of Eating Raw Oysters March 2004

Going to the beach? While preparing for the heat on your body – also plan on the effects of heat on your food.

Foodborne illnesses increase during the summer because not only does bacteria multiply faster in warmer temperatures, but preparing food outdoors makes safe food handling more challenging.

Some of the more common culprits of foodborne illnesses include E. coli, salmonella and campylobacter, resulting in a variety of gastrointestinal symptoms, ranging from mild to severe.

Take along only the amount of food that can be eaten to avoid having leftovers. If grilling, make sure local ordinances allow it. Coolers should be partially buried in the sand, covered with blankets and in the shade of a beach umbrella. Bring along moist towelettes for cleaning hands.

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Preparation – Ensure Food Keeps Cold

Stay food safe from the heat at the beach by following these recommendations:

• Pre-chill the cooler from the night before. The cooler body is usually warm at first. So when you put the ice packs inside, a considerable amount of frozen ice is going to defrost because of the coolers body temperature.
• Freeze or Cool Items Prior to Trip. Freeze items that can be frozen at home prior to leaving. Items like juice boxes, hamburger patties, individual chicken breasts and hot dogs can be frozen and can slowly thaw in your cooler for you to use on your trip. Put sodas, jelly and other items that will end up in your cooler in the refrigerator overnight.
• Put the frozen meat and vegetables in the bottom. Cold air goes down. So the bottom parts of the cooler are the coldest parts. Moreover, you don’t want to make your food and other stuff warm by opening the cooler’s door too often.
• A full cooler lasts longer than a half-empty one. You should fill the cooler completely so that the air can not circulate inside. If you just don’t have enough food and drinks, you can freeze water bottles and fill the empty spaces with them.
• Put the regularly used items on top. Put the drinks, dressing, and snacks which you will be grabbing most regularly throughout the day, on top.
• Bring two coolers: Bring one cooler for drinks and snacks and another for perishable food. The drink cooler will be opened and closed a lot, which lets hot air in and causes the ice to melt faster.
• Consider packing easy-to-transport, shelf-stable foods: single-serve boxes of cereal, trail mix, popcorn, single-serve applesauce, cans of tuna peanut butter sandwiches, fresh fruit, carrots or celery.

Food Safety on the Road

• In hot weather, transport food in a cooler (packed with ice or ice packs) in the back seat of an air-conditioned car – instead of the trunk.
• If you don’t have access to a cooler, try packing frozen juice boxes or bottles of water for a hydrating refresher that will also help keep other foods around them cool.
• Consider packing easy-to-transport, shelf-stable foods: single-serve boxes of cereal, trail mix, popcorn, single-serve applesauce, cans of tuna peanut butter sandwiches, fresh fruit, carrots or celery.
• Don’t forget that carry-out and fast-food are also susceptible to food poisoning. Eat fast food within two hours; in hot weather (above 90°F), the time is reduced to one hour.

At Destination – Safe Serving Food Outdoors

When serving food outdoors:

• Keep cooler in shade. A full cooler will maintain its cold temperature longer than a partially filled one.  When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
• Keep cooler closed. Avoid opening the cooler repeatedly so that your food stays colder longer.
• Two hour rule. Perishable food should not sit out for more than two hours.  In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
• Smaller portions. Serve cold food in small portions, and keep the rest in the cooler.  After cooking meat and poultry on the grill, keep it hot until served – at 140 °F or warmer.
• Cook to minimum safe temperatures. If you plan to cook family favorites like hamburgers, hotdogs or chicken breasts at home to take with on your trip, remember to cook to proper temperatures: hamburgers (at least 160°F), hot dogs (reheated to 160°F), and chicken (165°F).

Steps to Food Safety – Clean, Separate, Cook and Chill

Always remember and practice the four basic steps for food safety:

Additional Outdoor Food Safety Information:

• Barbecue and Food Safety (USDA)
• The Big Thaw—Safe Thawing Methods (USDA)
• Eating Outdoors, Handling Food Safely (FDA)
• Pack a Family Picnic! PDF (299k)(USDA)

Are you and your family totally prepared for destructive effects of a tropical storm or a hurricane? Disasters don’t plan ahead. But you can.

Before weather emergencies, it is important to have a plan in place for emergency supplies, food, and water.

Try to assemble your supplies well in advance of an emergency. You may have to evacuate at a moment’s notice and will not have time to search for the supplies you need.

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Before: Assemble Emergency Supplies and a Disaster Kit

Make a plan with the necessary food, water, and items to get you through the various types of emergencies for your locale. A disaster (emergency) supplies kit is simply a collection of basic items you may need in the event of an emergency. Have different kits ready:

• home emergency supplies (shelter-in-place);
• grab-and-go emergency supplies (mobile);
• vehicle emergency supplies (in case you are stranded in vehicle).

Before: Emergency Food and Water

Make a plan with the necessary food, water, and items to get you through the various types of emergencies for your locale. Make sure you include the following items to last at least three days:

• canned and/or dried food – luncheon meat, ham, fish, fruits, vegetables, cereals, tea, coffee, powdered soup, salt, sugar, sweets, biscuits, a can opener. Check and renew food and water every year, taking into account medical or dietary conditions in your family. If you have babies or children, make sure they have enough suitable food.
• portable gas cooker or barbeque
• eating equipment – utensils, knives, pots, cups, plates, bowls, matches, lighters
• bottled water (drinking) – 3 pints per person per day, or 6 to 8 large plastic soft-drink bottles of water per person per day
• bottled water (washing/cleaning) – 1 pint for washing food and cooking each meal, washing dishes and washing yourself

Emergency Supplies Checklist

Prepare and use an Emergency Supplies Checklist (see below). Here’s a free printable emergency supplies checklist, with a items necessary for your emergency preparedness kit.

• PDF Format (2 pages: View & Print )

Consumer’s Guide to Food Safety: Severe Storms and Hurricanes

Reference: USDA: A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes (PDF 2.1MB)

This guide has five sections and will help you make the correct decisions about food safety and keeping your family safe from foodborne illness before, during, and after a disaster emergency.

1. Power Outages
2. Safety of Food in Containers Exposed to Flood Waters
3. Removing Odors from Refrigerators & Freezers
4. Refrigerator Foods
5. Frozen Food

Flood or Power Outage: Be Food Safe

If your power has gone out recently, the USDA recommends some steps to take:

1. Avoid opening the fridge and freezer doors unless you need to. If kept closed, the food will stay cold for longer — a shut refrigerator will keep food cold for about four hours while a full freezer will hold its temperature for about 48 hours (24 hours if half-full).
2. Place meat and poultry to one side of the freezer or on a tray. This helps prevent cross contamination of thawing juices.
3. Use dry or block ice to keep the refrigerator as cold as possible. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.
4. Food Cooler. Coolers filled with ice can preserve food slightly longer during a power outage.
5. Food Thermometer. Having a digital thermometer to check the internal temperatures of food ensures they’re cold enough to use safely.

Additional Resources

• Food and Water in an Emergency – English
• Food and Water in an Emergency – Spanish
• Food and Water in an Emergency – Vietnamese
• Food Safety – Chinese
• Food Safety – Japanese
• Food Safety – Korean

FAT TOM is a mnemonic device used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.

Although bacteria are good at adapting to their environments, certain conditions promote bacterial growth more than others. These conditions include food type, acidity, time, temperature, oxygen, and moisture.

Understanding the optimal conditions for bacterial growth can potentially help you reduce your risk for bacterial infections and food poisoning.

F – Food

Microorganisms need a constant source of nutrients to survive, especially protein. Moist, protein-rich food (raw meat or seafood, cooked rice or pasta, eggs, and dairy products) are potentially hazardous and are considered high-risk foods.

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A – Acidity

The degree of acidity or alkalinity (base) of a substance is measured by its pH. pH is measured on a scale from 0 to 14.0. An environment with a pH of 7.0 is exactly neutral. Foods with a pH below 7.0 are acidic; a pH above 7.0 is alkaline.

Bacteria grow best in an environment that is slightly acidic or neutral (pH level of 4.6-7.5) and they flourish in a pH range between 6.6 and 7.5.

Most bacteria will not grow at pH levels below 4.6 because the environment is too acidic. Thus, acidic foods, like vinegar and fresh fruits (especially citrus), seldom provide a favorable climate for pathogenic bacteria.

The Food and Drug Administration’s (FDA) regulations for acid/acidified foods require that the food be brought to pH 4.5 or below.

T – Time

When low acid and high protein available foods are left out too long at room temperature can cause bacteria to grow to dangerous levels that can cause illness.

Food should not remain in the temperature danger zone (40°F – 140°F ) for more than 2 hours, and either be cooled or heated. If the temperature is above 90°F, food should not be left out more than 1 hour.

T – Temperature

Bacteria grow best at a temperature range of 40°F to 140°F  – which is referred to as the “temperature danger zone”.

Important rules of food safety are to not leave food at room temperature for too long and store foods at the correct temperature.

O – Oxygen

Almost all foodborne pathogens are aerobic, that is, requiring oxygen to survive and grow.

A few microorganisms grow only in anaerobic conditions (in the absence of oxygen). Botulism, a rare type of foodborne illness, is caused by a specific type of bacteria called clostridium botulism that grows only in anaerobic conditions.

M – Moisture

Water is essential for the growth of microorganisms. Perishability of a food is related to the moisture content, and the water activity level.

Moisture content is the amount of water in food expressed as a percentage. Water activity (aw) is the amount of water available for use and is measured on a scale of 0 to 1.0.

Bacteria, yeast, and molds multiply rapidly with a high water activity level, above 0.86. Meats, produce, and soft cheeses are examples of foods with aw in this range (between 0.86 and 1.0).

Foods preserved with salt or sugar, such as beef jerky or jams and jellies have a lower aw because salt and sugar deprive microorganisms of water and inhibit their reproduction. These products are shelf-stable (i.e. they do not need refrigeration, unless opened).

Pathogenic bacteria have difficulty growing in foods such as dry noodles, flours, candies and crackers, where aw is below 0.85. FDA regulations for canned foods require aw of 0.85 or below.

FAT TOM Food Safety Infographics

Biological food hazards are biological agents that can pose a threat to human health. Biological hazards are the main causes of foodborne illness.

Biological food hazards are also called foodborne pathogens – or infectious organisms that are capable of causing human disease. These pathogenic organisms include bacteria, viruses, and parasites. With the exception of certain parasites, most biological foodborne pathogens are microscopic.

Introduction to Food Hazards

A food hazard is any agent that has the potential to pose a threat to human health or cause illness. When a hazardous agent comes in contact with food – it is called contamination.

Food hazards are generally classified by their sources:

• Biological Hazards: Biological hazards include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.
• Chemical Hazards: Chemical hazards include natural toxins and chemical contaminants (cleaning and sanitizing agents, natural toxins, drugs, food additives, pesticides, industrial chemicals, and other toxins).
  • Allergens: Food allergens are a sub-category of natural toxins within chemical hazards. Some people are sensitive to certain proteins in foods. The 8 major food allergens include: milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, and tree nuts.
• Physical Hazards: Physical hazards are foreign objects which include glass, metal, plastic, bone chips, hair, insects, pest droppings, and other undesirable particles or objects.

General Symptoms of Biological Foodborne Infections

The most common result of infections from biological agents is gastroenteritis. Gastroenteritis, also called the “stomach flu”, is the inflammation of the gastrointestinal tract – the stomach and small intestine – and is typically caused by a virus, bacteria, or parasite.

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Gastroenteritis is generally acquired through contaminated food or water, or through direct contact with an object, surface, or person – as a result of poor sanitation and/or hygiene. The main symptoms people will have are watery diarrhea and vomiting – along with stomach pain, cramping, fever, nausea, and a headache. Because of diarrhea and vomiting, individuals can also become dehydrated.

Parasitic infections also cause gastroenteritis, but other symptoms can vary – depending on the particular organism and severity of the infection. Symptoms can include muscle pain, cough, skin lesions, malnutrition, weight loss, swollen lymph nodes, neurological problems, and others.

Vulnerable Groups

As with all foodborne illnesses, certain populations are more susceptible to becoming ill or developing a greater severity of the illness. These groups include:

• Pregnant women;
• Infants and young children;
• Older adults;
• People with weakened immune systems from medical conditions, such as diabetes, liver disease, kidney disease, organ transplants, or HIV/AIDS;
• People taking certain kinds of medications for medical conditions – or receiving chemotherapy or radiation treatment.

Types of Biological Hazards

Biological hazards include bacteria, viruses, and parasites.  Bacteria and viruses belong to a class of organisms called microorganisms – which are microscopic organisms that exist as unicellular, multicellular, or cell clusters. Microorganisms are widespread in nature and are beneficial to life, but some can cause serious harm to humans. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to food safety.

A parasite is an organism that lives on or in a host organism and gets its food from or at the expense of its host. Parasites are different from bacteria or viruses because their cells share many features with human cells including a defined nucleus.

References

• FoodSafety.gov – Bacteria and Viruses
  https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/index.html
• The National Institute of Diabetes and Digestive and Kidney Diseases Health Information Center
  https://www.niddk.nih.gov/health-information/digestive-diseases/foodborne-illnesses
• CDC – Food Safety
  https://www.cdc.gov/foodsafety/foodborne-germs.html
• U.S. FDA – Foodborne Illnesses
  https://www.fda.gov/food/consumers/what-you-need-know-about-foodborne-illnesses
• U.S. FDA – Foodborne Pathogens
  https://www.fda.gov/food/outbreaks-foodborne-illness/foodborne-pathogens
• U.S. National Library of Medicine – Medline Plus – Bacterial Infections
  https://medlineplus.gov/bacterialinfections.html
• Centers for Diseases prevention and Control (CDC) – Norovirus
  https://www.cdc.gov/norovirus/trends-outbreaks/burden-US.html
• Mayo Clinic – Noroviros Infection
  https://www.mayoclinic.org/diseases-conditions/norovirus/symptoms-causes/syc-20355296
• CDC- Parasites:
  https://www.cdc.gov/parasites/
• U.S. National Library of Medicine – Medline Plus – Parasitic Diseases
  https://medlineplus.gov/parasiticdiseases.html
• FDA – Fish and Fishery Products Hazards and Controls Guidance
  https://www.fda.gov/food/seafood-guidance-documents-regulatory-information/fish-and-fishery-products-hazards-and-controls-guidance-4th-edition
• USDA – Parasites and Foodborne Illness
  https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/foodborne-illness-and-disease/parasites-and-foodborne-illness/