Quick Recipes and Easy

Store Food Safely

Outdoor activities such as hiking, camping, and boating are excellent activities for all the family, but remember this, if the food is not prepared properly, food poisoning would be a very unwelcome reminder of the day

1. Choose foods that can be carried in a backpack and wont spoil easily. Keep foods either hot or chilled. Since it’s of hard to keep foods hot without a heat source, it’s best to pack mostly cold food.

2. Keep everything clean, bring disposable wipes.

3.Bring bottled water a long with you as you can not depend on finding fresh water when you are out and steams or lakes can not be trusted to be clean enough to drink.

4. If you are plotting a trip for more than a day then you need to revaluate your food plot bring air tight containers and canned foods or sealed jars. For example:

==> peanut butter in plastic jars;

==> concentrated juice boxes;

==> canned tuna, ham, chicken, and beef;

==> dried noodles and soups;

==> beef jerky and other dried meats;

==> dehydrated foods;

==> dried fruits and nuts; and

==> powdered milk and fruit drinks.

5. If cooking over a fire or grill be sure that the food is cooked well, color isnt always a excellent indicater as it can be hard to tell at night a excellent thought would be to use a food thermometer and watch for the temp to reach 160 F

6. To keep food cold the best way is to pack coolers with ice

7. If you’re plotting to fish, check with your fish and game agency or state health department to see where you can fish safely, then follow these guidelines for Finfish:

==> Scale, gut, and clean fish as soon as they’re caught.

==> Live fish can be kept on stringers or in live wells, as long as they have enough water and enough room to go and breathe.

==> Wrap fish, both whole and cleaned, in water-tight plastic and store on ice.

==> Keep 3 to 4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice.

==> Store cooler out of the sun and cover with a blanket.

==> Once home, eat fresh fish within 1 to 2 days or freeze them. For top quality, use frozen fish within 3 to 6 months.

9. If using a cooler, leftover food is safe only if the cooler still has ice in it. Otherwise discard leftover food.

10. Whether in the wild or on the high seas always wash your hands before and after handling food.

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