Cooking at camp: ten tips to prevent food poisoning

For outdoor activities such as camps, festivals or picnics, it is important to be extra careful with food to prevent food poisoning or infection. Here are ten tips to make sure that your culinary adventures do not take an unpleasant turn:

1. Purchase and supply of food products

   • Always check the expiry date when buying and do not buy products whose expiration date is exceeded.
   • Note damaged packaging, as damage can reduce its protective effect.
   • Buy frozen and chilled products last and avoid detours to the camping site.
   • Consider having food delivered by a delivery service with refrigerated trucks to maintain the cold chain.
   • Store perishable products in the refrigerator quickly after purchase.

2. Store in a cool place

   • Ensure good temperature control between 7°C and 65°C to prevent uncontrolled growth of bacteria.

   • A refrigerator is essential for storing fresh milk, meat and fish.

   • Place the refrigerator in a cool place, away from direct sunlight or heat sources.

3. Wash hands

   • Washing hands is the best preventive measure against diseases.
   • Wash hands before and after preparing food, before eating, after toilet use and if they are visibly dirty.
   • Use liquid soap and wash for 10 seconds. Dry with disposable wipes.

4. Hygiene in the kitchen

   • Wear clean clothes and tie long hair while cooking.
   • Cover wounds with a Band-Aid and avoid food preparation if you are ill.
   • Keep the kitchen clean and wash dishes thoroughly with hot water and soap.

5. Avoid cross-contamination

   • Wash hands after contact with raw food and keep raw food separate from prepared food.
   • Use separate cutting boards and kitchenware for different types of food.

6. Heating enough

   • Heat food, especially meat and fish, thoroughly to kill bacteria. Make sure the food reaches at least 65°C.

7. Cold stays cold

   • Keep cold dishes below 7°C and discard perishable food that has been outside the cooling for more than two hours.

8. Use only drinkable water

   • Use only drinkable water for food preparation, wash hands and wash dishes.

9. Careful with leftovers

   • Discard perishable food that has been outside the cooling for more than two hours.
   • Do not leave dairy products on the table for too long and do not reuse food residues from the table.

Measures in case of gastrointestinal discomfort

• Make sure that sick people drink enough and contact a general practitioner if you have fever, vomiting or diarrhoea.
• Isolate sick persons from the group and disinfect toilets with bleach.

By following these tips and being careful with food preparation and storage, you can significantly reduce the risk of food-related diseases during outdoor activities. Lots of cooking fun and enjoy your meal!