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It’s very easy to lax about food preparation and storage when you’re a aboard a boat. However poor food management can be a risk to your health and a real threat if you are far from medical help. Avoid boat enthusiast, sometimes chef and Haines Group Managing Director Greg Haines recently have some timely tips on handling food abroad. With Summer coming up he says it’s especially vital to keep food out of direct sunlight as bacteria multiply rapidly at warm temperatures. Food can become unsafe in this danger zone so take along plenty of ice and keep your cooler shaded or covered with a blanket to prevent food getting too warm. Greg suggest taking two coolers on board, one for drinks and snacks and the other for more perishable food. Keep the lid on the cooler as much as possible to keep the contents cold. Also don’t cross – contaminate food by using cutting boards and bait knives in food preparation. Always wash your hands and clean utensils by scrubbing with chlorine based cleaners or dousing with boiling water. Foods like meats, eggs, and seafood should be heated to at least 140 degrees to kill off any bacterial parasites and any questionable left-overs chucked. Resource: Want to read some more interesting article on seafood recipes then you Marinews.com is the perfect destination for you. For more information visit our site: http://www.marinews.com/seafood-recipes/
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