Food Science and SafetyFood Science and Safety

Indicating food safety practices while outdoors and explaining food borne illnesses.

ObjectivesObjectives

Indicate food safety practices while camping and boating.

Explain different food –borne illnesses and their effects on the human body.

Keeping food safe while Keeping food safe while campingcamping

Take foods in the smallest quantity needed – pack only the amount of food you think you’ll use.

In the cooler use ice or frozen gel packs to keep the food cold. Also fill your cooler with cold or frozen foods that will be used while camping.

Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last.

Bring water for drinking or mixing with foods.

Keeping food safe while Keeping food safe while campingcamping

Don’t forget about non-perishable foods that are great for camping like peanut butter, canned meat, poultry or fish, dried soups, noodles, fruits and nuts.

Keep your cooler covered with a blanket, tarp or poncho at your campsite.

Use moist towelettes to clean your hands when preparing and working with food.

Bring a food thermometer. Cook foods thoroughly.

Keeping food safe while Keeping food safe while boatingboating

Insulated coolers should be packed with several inches of ice or frozen gel packs.

Store foods in water-tight containers to prevent contact with melting ice water.

All perishable foods, like meat, salads, etc should be kept in a cooler with a cold source.

Keep the lid to your cooler closed as tight as possible – keep beverages in a separate insulated container.

Keeping food safe while Keeping food safe while boatingboating

Don’t forget about non-perishable foods that are great for boating like peanut butter and jelly, fresh fruits and vegetables, nuts, trail mix and canned meat.

Keep cooler out of the sun, covered with a blanket or tarp if possible, for further insulation.

Names of Food-borne Names of Food-borne illnessesillnesses

Botulism Campylobacteriosis Listeriosis Perfringens food poisoning Salmonellosis Shigellosis Staphylococcal food poisoning Vibrio infection Amebiasis Giardiasis Hepatitis A virus