Subscribe on iTunes
Transcript
[Music]
From Washington State University Extension, this is Food Safety in a Minute.
Planning a car camping trip this summer? Coolers are a key piece of outdoor equipment, keeping perishable food safe to eat.
• Pack food cold, frozen if possible. To keep all your perishable foods safe, maintain temperatures of 40 degrees Fahrenheit or below in your cooler.
• You’ll need a supply of ice. An easy, inexpensive method is using frozen water bottles.
• For food safety, double-bag raw meat, stored on the bottom of the cooler.
• Ready-to-eat foods are placed on top in leak-proof containers.
• Use a refrigerator thermometer inside your cooler. Keep your cooler in shade, cover with a towel.
• Follow the two-hour rule (1 hour if temperatures are 90 degrees). When in doubt, throw it out.
Thanks for listening to Food Safety in a Minute, I’m Susie Craig.
[Music]
Resources
REI co-op Expert Advice. Food Storage and Handling for Campers and Backpackers. Accessed online 3/1/26.