Food for Travel

Whenever bringing food on a trip for a gathering or the holidays, it’s crucial to follow some basic food safety precautions to guarantee the food is safe to consume. Ensure that the “road” you’re on will be smooth and unobstructed.

Safe Food Transportation

Wrap hot items in foil first, then heavy towels to keep them warm (140°F or above). Alternately, transport them in containers or wrappers with insulation to maintain food’s warmth. By putting them in a chiller with ice or freezing packs, an insulated box with a cooling medium made to keep food cold.

After Arrival

Place any goods that are cold in the fridge. Use a food thermometer to check that the food maintains a safe core temperature of 140°F or higher when placing hot items in an oven that is hot enough to maintain that temperature. Soon after guests arrive, arrange to serve meals.

Keeping to the Safe Zone

We can avoid that Danger Zone (temperature can reach around 40 and 140°F), where bacteria multiply quickly, by maintaining precooked meals and hot and cold food fresh. Foods that are perishable, such as meats, chicken, egg, and soups, should be thrown away if they have been kept at room temperature for more than two hours.