It's a holiday weekend! That means heading for the park or the canyon--and food!
But nothing will spoil your weekend quite like food poisoning. So how do you keep your food safe?
Keep perishable foods cold. That means 40 degrees or less. When you pack your cooler, throw your kitchen thermometer in the top. Put the most perishable food in the bottom.
Beware the picnic table! It's the source of most stomach upsets. For me personally, if it's perishable and it's been on the picnic table for an hour and one-half--I'm not going to eat it.
Consider the source. I'm more comfortable with a commercially produced potato salad than a homemade one--especially if it's been on the picnic table for awhile. Food establishments are better equipped to keep foods cold and safe during preparations.
The following article will tell you more about keeping your food safe.
Some fruits and vegetables do not need to be refrigerated. Save space and ice and keep your cooler colder by storing these elsewhere.
See which fruits and vegetables do not need to be kept in the cooler.