KEEPING SNACKS COOL IN THE HOT SUN

To prevent these snacks from spoiling or perishing in the hot sun can become a challenge. There are many health hazards with regards to keeping your fresh snacks cold. Here are some tips to prevent risks:

KEEP CLEAN

■ Wash your hands and your toddler’s hands before preparing or eating the food.

■ Wash your hands and your toddler’s hands after using the toilet – keep some antiseptic wipes in your nappy bag.

■ Keep the area on which you prepare or serve the food clean.

SEPARATE RAW AND COOKED FOODS

■ Use separate containers for raw and cooked foods to avoid cross contamination.

COOK THOROUGHLY

■ Ensure that the food is cooked through when you are planning to eat it cold or at a later stage. Don’t undercook the food that you plan to take along – rather err on the side of well done.

KEEP FOOD AT A SAFE TEMPERATURE

■ Don’t leave cooked food at room temperature for more than two hours.

■ Refrigerate food promptly – and only take out when needed or just before going to the beach.

■ Avoid exposing the food to fluctuations in temperature – keep cold foods cold and hot foods hot.

■ Don’t store food too long. Not more than three days is a good rule – even in the fridge.

■ To keep food cold for the beach, use cold water, ice blocks, wrap in newspaper or even dig a deep hole in the sand to put the cooler bag in and cover with sand. (But mark the spot!)

USE SAFE WATER AND RAW MATERIALS

■ Use safe water. If you are unsure, pack your own.

■ Select fresh and wholesome foods. Avoid overripe foods.

■ Avoid food that’s damaged or rotting.

■ Wash fruit and vegetables thoroughly before packing them as a snack, especially if you plan to eat them raw.

■ Don’t use any food item beyond its expiry date. ●