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Handling food safely on the road
When traveling by car, take only the perishables you can keep adequately chilled. Pack a well-insulated cooler with ice or frozen gel packs, and place it in the air-conditioned passenger compartment when practical rather than in a hot trunk.
Plan meal stops and avoid leaving refrigerated food in a parked vehicle. If you cannot maintain safe cold temperatures, choose shelf-stable foods instead. Wash hands before eating, especially after handling fuel pumps, rest-stop surfaces, or raw food.
USDA — Food Safety on the Move
USDA food safety basics, including handling and temperature control.
Recommendations for transporting and serving foods safely.
CDC — Four Steps to Food Safety
Clean, separate, cook, and chill principles.
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