Planning

• Plan your meals before going camping. Choose as many meals as possible that share common ingredients to lighten the load. Meals that contain primarily non-perishable ingredients are recommended to reduce chances of spoiling. Canned meats, breads, crackers, nuts and powdered beverages are all non-perishable and will last the entire camping trip without the need for refrigeration.
  
  Research basic information about your campsite. Inquire about the presence of electrical outlets and if campfires are allowed so you can plan your meals and supplies accordingly. Keep all of your goods as organized as possible. Re-sealable plastic bags and airtight containers are useful for storing loose food and keeping things separated.
  
  

Keeping Clean

• Ensure you have clean water on site. If the campsite does not have accessible clean water, make sure to pack plenty of bottled water. Bring disposable hand wipes and camping soap for cleaning dishes and hands.
  
  Never drink water from streams, rivers or lakes near your campsite. Assume that all of these water sources are unsafe to drink. Bring water purification tablets and a pan to boil water in case of emergency situations.
  
  Always wrap meat products with several layers of plastic wrap. The liquid from the meat can contaminate other items it comes in contact with and can cause illness. Wash your hands before and after handling any uncooked meat.
  
  

Temperature

• Keep cold foods chilled at all times. Fill an insulated cooler with ice before adding any food items. Use large blocks of ice rather than ice cubes to fill the cooler. Blocks of ice can be made by filling empty milk cartons with water and freezing. Cut the carton from the ice block and place in the cooler.
  
  Keep the cooler as cold as possible for as long as possible. Store it in the passenger compartment of the car rather than the trunk while transporting. Ensure the cooler is always in the shade at the campsite to keep its temperature down. Cover the cooler with a towel or extra tarp for further insulation.
  
  Discard all perishable food if the ice has melted in the cooler. Never risk eating perishable foods that have warmed above the recommended temperature. Bring a meat thermometer to test the doneness of meat. All meat must be cooked to an internal temperature of 165 degrees F to be considered safe.