Food Preparation Safety for Travelers

1Clean: Wash Hands and Surfaces Frequently

Proper hand hygiene is the single most important factor in preventing foodborne illness.

• Wash your hands with soap and safe water for at least 20 seconds before and after handling food
• If safe water is not available, use alcohol-based hand sanitizer containing at least 60% alcohol
• Clean all cooking surfaces, cutting boards, and utensils before preparing food
• Wash fresh fruits and vegetables thoroughly with safe drinking water
• Use disinfecting wipes to clean surfaces when soap and water are unavailable

2Separate: Prevent Cross-Contamination

Cross-contamination occurs when harmful bacteria spread from raw foods to ready-to-eat foods.

• Keep raw meat, poultry, seafood, and eggs separate from ready-to-eat foods at all times
• Use separate cutting boards and utensils for raw and cooked foods
• Store raw meat, poultry, and seafood in sealed containers or plastic bags to prevent juices from dripping
• Place raw meat on the bottom shelf of the refrigerator to prevent contamination of other foods
• When shopping at local markets, keep raw foods separate from produce and other items
• Never reuse marinades that have touched raw meat unless you boil them first

3Cook: Ensure Proper Cooking Temperatures

Cooking food to the right internal temperature kills harmful bacteria that cause foodborne illness.

• 145°F (63°C) for whole cuts of beef, pork, veal, and lamb (allow to rest 3 minutes)
• 160°F (71°C) for ground meats (beef, pork, veal, lamb)
• 165°F (74°C) for all poultry (chicken, turkey, duck), ground poultry, and leftovers
• Use a food thermometer when available to verify internal temperatures
• Ensure eggs are cooked until both the yolk and white are firm
• Bring sauces, soups, and gravies to a rolling boil when reheating
• Cook fish until it flakes easily with a fork and reaches 145°F (63°C)

4Chill: Refrigerate Food Promptly

The danger zone for bacterial growth is between 40°F (4°C) and 140°F (60°C).

• Refrigerate perishable food within 2 hours (1 hour if the temperature is above 90°F/32°C)
• If refrigeration is not available, consider non-perishable food options
• Keep refrigerators at 40°F (4°C) or below and freezers at 0°F (-18°C) or below
• Thaw frozen food in the refrigerator, never at room temperature
• Use insulated containers or bags with ice packs for perishable items during travel
• Discard perishable food that has been left unrefrigerated for more than 2 hours
• Check that refrigerators are working properly in accommodations with kitchens

What are the four basic food safety principles for travelers?

The four basic food safety principles are Clean, Separate, Cook, and Chill. Clean means washing hands and surfaces frequently with soap and safe water. Separate means preventing cross-contamination between raw and cooked foods using separate utensils and storage. Cook means ensuring food reaches safe internal temperatures (145°F for whole cuts, 160°F for ground meat, 165°F for poultry). Chill means refrigerating perishable foods within 2 hours (1 hour above 90°F).

How can I safely prepare food when traveling without a kitchen?

When traveling without a kitchen, prioritize non-perishable foods like nuts, dried fruits, and crackers. Use alcohol-based hand sanitizer (60%+ alcohol) before eating. Choose freshly cooked street food from high-turnover vendors serving food hot. Avoid raw or undercooked foods and use bottled water for washing produce. Carry portable utensils and avoid buffet foods that have been sitting at room temperature.

What temperature should food be cooked to when traveling?

Safe cooking temperatures are: 145°F (63°C) for whole cuts of beef, pork, veal, and lamb (with 3-minute rest time); 160°F (71°C) for ground meats; 165°F (74°C) for all poultry, ground poultry, and reheated leftovers. Cook eggs until both yolk and white are firm. Fish should reach 145°F and flake easily with a fork. Use a food thermometer when available to verify these temperatures.

Is street food safe if I follow food preparation guidelines?

Street food can be safe if you choose vendors carefully. Look for high customer turnover (especially locals), food cooked to order and served steaming hot, clean cooking surfaces, and vendors who use gloves or separate utensils for handling money and food. Avoid pre-cooked food sitting at room temperature, raw ingredients in hot climates, dirty conditions, and vendors with poor hygiene practices. Trust your instincts and observe before ordering.

How long can food be left out at room temperature while traveling?

Perishable food should not be left at room temperature for more than 2 hours. In hot climates (above 90°F/32°C), this time reduces to just 1 hour. The temperature danger zone is between 40°F to 140°F (4°C to 60°C), where bacteria multiply rapidly. When in doubt, discard food that has been left out too long. This applies to all perishable foods including meat, dairy, cooked vegetables, and prepared dishes.

What should I do if refrigeration is unavailable while traveling?

If refrigeration is unavailable, focus on non-perishable foods like nuts, dried fruits, crackers, canned goods, and energy bars. Use insulated bags with ice packs for short-term storage of perishables. Choose freshly cooked foods that are consumed immediately while hot. Avoid dairy products, raw meat, mayonnaise-based items, and foods requiring refrigeration. Consider shelf-stable alternatives like UHT milk, sealed snacks, and vacuum-packed items.