[Sca-cooks] Pennsic food

[Elaine Koogler]

Thanks, Andrew....you gave me some information that I didn't have, and
will modify how I pack, etc., for Pennsic!

Kiri

Philippa Alderton wrote:

> I've been discussing this thread with Andrew MacRobb,
> and, since he was a health inspector for many years
> before he retired, he thought he'd share with you some
> of the knowledge he's gained about food storage,
> specificly with Pennsic in mind (He's been to the last
> 26).
>
> Phlip
>
> OK. There are several heat stabilized meat products
> that are available; in addition to canned meats (note:
> if it says PERISHIBLE:KEEP REFRIGERATED it is not safe
> to leave out, canned or not) there are a FEW products
> made the old fashioned way that actually can be left
> out of refrigeration. DAK sausages, Smithfield Hams
> and Turkeys (REAL SMITHFIELD BRAND ONLY!!!) are among
> these. Look for the fine print; there are three grades
> of warning 1. Needs no refrigeration (safe to leave
> out) 2. Refrigerate After Opening (safe to leave out
> only as long as the original wrapper is intact) 3.
> Keep Refrigerated (Not safe to leave out of
> refrigeration- by the time you can get it to your
> campsite from the nearest store, it is not safe to
> eat). Remember: it may look and taste like a product
> that was safe to leave out if made the old fashioned
> way, but most modern products are made by shortcut
> methods that are not safe to leave out more than an
> hour. Bringing an ice chest with you when shopping is
> RECOMENDED.
>
> Cheeses: Whole, intact cheeses in wax (not wedges) are
> generally safe until cut. Then they should be eaten or
> placed in the ice chest. There are small individual
> size cheeses (ie Baby BonBel) that are safe. Most
> cheese is in the refrigerate after opening category. I
> know there are cheese clubs that send cryovac packaged
> wedges of cheese through the mail, apparently without
> problems, but I wouldn't trust a store wrapped cheese
> to be safe. Stick with small packages that you can eat
> at one time and you should be safe.
>
> Eggs: Whole, uncracked eggs are reasonably safe to
> leave out of refrigeration, but should be kept cool
> (an evaporative cooler- a box covered with a damp
> cloth, or reasonable shade) should be sufficient to
> keep them safe. Cracked or broken eggs should be
> discarded.
>
> Mayonnaise or similar "salad dressings": Keep in
> original container and only remove from the jar with
> CLEAN utensils. Keep lid on jar tight. Need NOT be
> refrigerated even after opening, but will taste better
> if they can be kept cool. I know this surprises a lot
> of people, but these products, by themselves, are not
> considered as "potentially hazardous foods" because of
> their low pH, but mix them with other foods and this
> changes, which is why salads made with these dressings
> are so hazardous.
>
> Milk and milk products: Check label. There are ultra
> pasturized milk products that are shelf safe until
> opened. Small containers that can be finished at one
> meal are better than gallon size jugs.
>
> Other dangerous foods: Cooked potatoes; raw potatoes
> can be left out because they contain a heat labile
> poison (strychnine) that prevents microbial growth.
> Cooking destroys the poison making them good to eat
> for both us and the bugs. High protein veggies like
> beans, lentils, peas etc are "dangerous when wet" and
> should be handled carefully once rehydrated from the
> dried state.
>
> Ice Chests: As long as they contain enough ice to keep
> them cold they are safe for food storage, but this is
> a twice daily check. Cubes cool quickly but don't
> last. Blocks take longer to cool but may last 2-3 days
> or more. Chests stay cool longer if covered with a
> damp towel (white is best).
>
> Dishwashing: after washing, utensils, pots and pans
> etc should be allowed to sit fully immersed in a one
> tablespoon/gallon solution of chlorine bleach for one
> minute before air drying or drying with disposable
> paper towels. Cloth towels should NOT be used.
>
> Handwashing: The waterless cleaner in the portacastles
> is far better than nothing, but cooks should wash
> their hands in soapy water before cooking. Using a
> hand sanitizer after washing is also recomended.
>
> Safe handling time: Generally, you have only about one
> hour of safe handling time for hazardous foods before
> they may grow enough pathogens to be dangerous.
> Cooking will not guarantee the food will be safe if
> mishandled; there are heat stable toxins that are
> produced by some types of pathogens. Under the
> primitive conditions at Pennsic, better to throw out
> most leftovers than try to save them.
>
> Gastroenteritis is no fun at the best of times. Having
> the runs at Pennsic where the nearest "facility" may
> be 100 yards or more away is a REAL bummer. I have
> been there (remember Pennsic XIII?).
>
> Any questions? If so, I can clarify them at:
>
> macrobb at dnaco.net
>
> Andrew MacRobb
>
> Stefan- if you wish, Andrew said it's perfectly fine
> to include this in the Florilegium.
>
> Phlip
>
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