Food Safety

Evada_Terry Cooper_Cookbook2There is nothing like RV tailgating – whether it’s football, car races or a weekend at county fair – outdoor cooking and entertaining is at its best. Take the time to be educated on food safety to insure your RV tailgating experience is a real winner.  Keep your hungry crew safe by following these food preparation safety tips.

  • Bring plenty of water along if none is available on site. Soap, paper towels, wet disposables and sanitizers for cleaning hands and other surfaces.
  • If a cooler is being used to store raw meats (like beef, poultry, etc.), wrap each type individually securely in separate wrappers to prevent cross contamination. Use multi layers of ice to maintain a constant temperature of 40 degrees F. or lower.
  • Avoiding over and under cooked meats by using a food thermometer. Keeping everyone safe from harmful bacteria is the key objective.
  • Never partially cook meats to finish cooking at a later time. Cooking to an unsafe temperature allows harmful bacteria to survive and multiply. Remedy this issue by cooking to at least 160 degrees F. and holding for at least 3 minutes. Choose higher temperatures for more desired doneness.
  • In hot weather (90 degrees F or higher), never let foods sit unrefrigerated for more than one hour. In cooler weather, no more than two hours is acceptable.  Toss any leftovers should these time guidelines be broken.  It is better to be safe and not sorry.

 

Whether choosing make-a-head recipes served out of the refrigerator or a feast straight off the grill…. kick off your tailgate party with pizzazz.

NOTE: This blog is among many that I have written for AmeriGO RV Club.  Please go check them out.  They provide valuable information for the all of us RV enthusiast.