Camping Food Safety

Camping food safety is crucial to prevent foodborne illness while enjoying the outdoors. Here’s a comprehensive guide covering safe food handling, storage, and preparation for your camping trip.

Plan Before You Go

• Plan your meals: Include items that don’t require refrigeration or that can be consumed quickly after opening.

• Precook and freeze: Cook meats or casseroles at home, freeze them solid, and pack them in a cooler to keep them cold longer.

• Bring the right gear: Cooler(s), food thermometer, hand sanitizer, biodegradable soap, sealed containers, and zip-top bags.

• Site guidelines: Be sure to look up guidelines  for food storage i.e. bear bags, cooking (open flame, camp stove, fire pit, etc.), and trash disposal for your campsite.

Packing and Storage Tips

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  Coolers:

  • Use two coolers: one for drinks (opened frequently) and one for perishable foods.

  • Keep coolers out of direct sun, ideally in a shaded, elevated spot.

  • Pack tightly with ice, frozen gel packs, or frozen water bottles.

• Dry goods: Store in sealed containers or bags to keep bugs and animals out.

• Raw meat: Double-bag and keep at the bottom of the cooler to prevent leaks.

Cooking and Preparation Safety

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  Wash hands: Use soap and clean water before handling food.

• Separate raw and cooked foods: Use different utensils and cutting boards.

• Cook and reheat to proper temperatures: Bring a food thermometer to check the temperature.

  • Reheat prepared foods: 165°F (74°C)

  • Poultry: 165°F (74°C)

  • Ground meat: 160°F (71°C)

  • Whole cuts of beef, pork, fish, or eggs: 145°F (63°C)

• Boil untreated water for a minimum of 1 minute before using it to cook or clean.

Serving Food Outdoors

• Don’t leave perishable food out for more than 1 hour if it’s 90°F+ or 2 hours otherwise.

• Use clean utensils and dishes, and keep food covered.

• Avoid cross-contamination: never reuse marinades or containers that held raw meat, eggs, or flour without washing.

Waste Management – Leave no Trace

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  Store trash in animal-proof containers or hang from a tree.

• Pack out all waste, especially food scraps.

• Clean dishes at least 200 feet from any water source using biodegradable soap.

When in doubt, throw it out.  Keep a food thermometer and plenty of ice.  Choose non-perishable foods when possible such as canned beans, dry pasta, or nut butter.