Improperly stored food could result in an unwanted vacation souvenir — foodborne illness. Packing and storing food with food safety in mind can prevent this vacation disaster, and it is not that difficult.

PLAN AHEAD

Some foods don’t require refrigeration — peanut butter and jelly and some cheeses, for example. Perishable foods, like meat, poultry, eggs and fish do require refrigeration, so if you are taking summer salads, making sandwiches on the road, or bringing food to cook over the course of your vacation, plan to keep them on ice in your NorChill Food cooler.

PACK SAFELY

Pack perishables directly from the refrigerator to the cooler. You can pack meat and poultry while it is still frozen. It will thaw during the trip, extending its safety and shelf life.  A full cooler will maintain its cold temperature longer than one that is only partially filled. Pack the remaining space with more ice or with fruit and non- perishable foods.

Securely wrap or bag foods that may drip or leak, particularly raw meat, poultry or fish. Keep these from contact with ready-to-eat foods or beverages.

For longer trips take two coolers, one for the day’s lunch and snacks, the other for perishables to be used later. Keep big and little hands out of the perishables cooler.

PRESERVE THE COLD

Put the cooler in the passenger section of the car instead of in the hot trunk. Frequently opening the cooler will cause the inside temperature to decrease. Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting.

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