Prevention of Food-Borne Illnesses

  • Wrap foods well in plastic wrap or in airtight containers.
  • Keep cold foods cold by using a cooler, ice, and ice packs.
  • Put meats on the bottom of the cooler to prevent drips onto other foods.
  • Take two coolers, one for perishable foods and one for beverages.
  • Pack coolers until full…they will stay colder.
  • Keep cooler out of the sunlight.
  • Bring disposable hand wipes or waterless hand-cleaning gel to clean hands before and after cooking.

Source: Guide to Better Digestion, 2003, by Leslie Bonci

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