24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
(800)421-8825
Fax: (361)578-5500

Nutrition
Resources
Basic InformationLatest News
AHA News: Before Grabbing a Grapefruit, Understand Its PowerCould a Switch to Skim Milk Add Years to Your Life?E. Coli Outbreak Over, CDC Lifts Advisory Against Certain Romaine LettuceHealth Tip: Apple Cider Vinegar Fast FactsCould Your Morning Coffee Be a Weight-Loss Tool?Green Tea Drinkers May Live LongerProcessed Foods Are Making Americans ObeseCalories Per Serving or the Whole Package? Many Food Labels Now Tell BothA Breakfast Fit for Making Your New Year's ResolutionsToast a Healthy New Year With These Holiday Cocktail RecipesBetter Choices for a Fast, Healthy LunchRecipes for Healthy Holiday Appetizers'Intermittent Fasting' Diet Could Boost Your HealthFatty Diets Tied to Leading Cause of Vision Loss in SeniorsRecipes for a Festive Holiday FeastDelicious Holiday Desserts With Fewer CaloriesAHA News: Own a Nutcracker? Turn Pecans Into a Festive TreatAHA News: Are You Drinking Enough During Winter Months?Unhealthy Eating Habits Cost U.S. $50 Billion a Year: StudyDo Processed Foods Up Your Type 2 Diabetes Risk?Could Carb-Heavy Meals Keep You From Good Sleep?What If 'Exercise Needed to Burn Off Calories' Was Included on Food Labeling?E. Coli Outbreak Spurs Packaged Salad WarningMore Than 100 E. Coli Illnesses Now Linked to Romaine LettuceAHA News: Vegan Diet May Decrease Heart Disease, Stroke Risk in African AmericansHealth Tip: Five Exercise and Nutrition MythsMore E. coli Illnesses Linked to Tainted Romaine LettucePlay It Safe With Holiday FoodsAHA News: Sweet Potatoes Are a Holiday Dish to Be Thankful ForAHA News: Regular Fasting Could Lead to Longer, Healthier LifeDon't Eat Romaine Lettuce Grown in Salinas, Calif., Due to E. Coli: FDADon't Let Salmonella Make Your Thanksgiving a TurkeyPackaged Caesar Salad Suspected as Possible Source in E. coli OutbreakMore U.S. Kids Are Shunning Sweetened DrinksHealth Tip: Thanksgiving and Your Heart HealthHealth Tip: Eat for Now, and the FutureHealth Tip: How to Safely Roast a Turkey'Meatless Monday' Can Help Change Diets for GoodExperimental Injection May Protect Against Peanut AllergyUltra-Processed Foods May Fast Track You to Heart TroubleA Tasty and Nutritious Way to Prepare FishThe Healthiest Condiment You've Never Heard OfHow to Make a Lighter Layer CakeAHA News: Your Eating-On-The-Job Problems, SolvedOne Dead, 8 Hospitalized in Salmonella Outbreak Tied to Ground BeefWhen You Eat May Matter More Than What You Eat: StudyMake a Plan for Gardening Next Spring With Your KidsTry This Easy Pumpkin Dessert for HalloweenConsumers' Orders Changed Slightly After Calorie Counts Added to MenusTry This Healthy Autumn Apple Dessert
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Put Safety First When Planning to Pack Food-to-Go

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Oct 14th 2019

new article illustration

MONDAY, Oct. 14, 2019 (HealthDay News) -- Whether you're tailgating, cooking for a potluck or bringing in a treat for co-workers, keep safety in mind to avoid food-borne illnesses.

Safe handling is always important, but it's an even bigger priority when you're away from your kitchen, without the benefit of your fridge and oven to control food temperatures. The key is to plan ahead to keep food safe until eaten. The golden rule is to keep cold foods cold -- below 40 degrees, and keep hot foods hot -- above 140 degrees.

Keeping cold food cold means you'll need to use a cooler with cold packs or lots of ice, and keep it in the shade. Foods that don't need to be stored in the cooler include whole fresh fruits and vegetables, nuts, and peanut butter and jelly.

If you'll be cooking, such as grilling, at the venue, carry raw food in its own cooler, double wrapped in plastic to contain any juices. Bring disposable wipes for hand washing. If you're taking food to a friend's home for a BBQ, for instance, keep meat and poultry refrigerated until ready to put on the grill. Since food may brown before it's cooked through, test with an instant-read thermometer for safety.

Best Internal Temperature for Cooked Meats

  • Red meat: 145 degrees
  • All ground meat: 160 degrees
  • Poultry: 165 degrees

If cooking in batches, place cooked meats off to the side of the grill rack or in a 200-degree oven until serving. And, of course, never use the same platter and utensils for raw and cooked meat and poultry.

One final note: Any leftover food is safe to take home only if it was kept in a cooler, and the cooler still had ice in it.

More information

The U.S. Department of Agriculture has more tips on food safety when you're cooking on-the-go.