1. FIELD TRIPS Keeping Food Safe on the Go! North Carolina Department of Public Instruction Safe and Healthy Schools Support Division School Nutrition Services Section August 2014 “The USDA is an equal opportunity employer.”

2. Collaborate for Safety School Nutrition School Administrators, Teachers, and Staff Parents Volunteers

3. Food Safety Concerns Sickness from foodborne illness Bacteria multiply rapidly Temperature danger zone

4. Be Aware Before the Trip Trip location and length Foods suitable for transport Effective food packaging Time and temperature control procedures

5. Loading Up! Note time removed from refrigeration Mark the storage coolers with “must be eaten by…” Keep cooler closed until service

6. On the Road…keep it cool Keep coolers away from engines Store out of direct sunlight Keep coolers closed

7. Eat on Time! Choose one: Keep foods below 41 °F and eat anytime during the day Eat within 4 hours if kept between 41 and 70°F Consume within 1 hour if kept above 70°F.

8. Meal Service Wash Hands! Distribute foods safely Avoid Sharing Check the roster Discard all Leftovers

9. HAVE A SAFE TRIP! Cooperate and collaborate for safety and fun

10. QUESTIONS? Contact your School Nutrition Administrator or Regional School Nutrition Consultant/Specialist