USDA’s Food Safety Essentials for Your Next Beach Trip

The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) recommends these food safety tips for your next beach trip:

Tip #1: Plan Ahead

• Bring only the amount of food that can be consumed on the same day to avoid leftovers.
• Remember, it’s difficult to keep leftovers safely chilled for extended periods at the beach without a cold source like a constant supply of ice or refrigeration.

Tip #2: Insulate Your Food Properly

• For cold dishes, use a cooler packed with plenty of ice or gel packs to maintain a temperature of 40 degrees F or below.
• For hot foods, keep them at or above 140 degrees F by wrapping them in insulated bags and towels.
• Transport your cooler in the air-conditioned passenger compartment of your vehicle.

Tip #3: Maintain Cooler Temperature

• Freeze water bottles or juice boxes to serve as extra ice in your cooler.
• Place an appliance thermometer inside the cooler to ensure the temperature stays at 40 degrees F or below
• Once at the beach, partially bury the cooler in the sand, cover it with a blanket, and shade it with a beach umbrella.

Tip #4: Practice Good Hygiene

• Always wash your hands before, during and after handling food.
• Use hand sanitizer or disposable moist towelettes containing at least 60 percent alcohol.
• Bring bottled water for drinking and cleaning.

Tip #5: When in Doubt, Throw It Out

• Discard any food that has been left out, especially in direct sunlight, for more than two hours (or one hour when the temperature is above 90 degrees F).

For more information about food safety, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov.