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Foods for excursions
Picnics, field trips and excursions often involve food being transported or served without ready access to refrigeration or handwashing facilities. Plan meals around the time, temperature and equipment available.
Keep cold foods in a cooler with sufficient ice or frozen packs, separate raw foods from ready-to-eat foods, and provide soap and water or suitable hand-cleaning supplies. Do not leave perishables at room temperature for more than two hours, or more than one hour when temperatures exceed 90°F (32°C).
RECOMMENDED RESOURCES
Four Steps to Food Safety — FoodSafety.gov
Guidance for safe handling, cooking and chilling during outings.
Preparation and storage practices that help prevent foodborne illness.
Keeping Bag Lunches Safe — USDA FSIS
Practical advice for transporting perishable packed foods.
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