When traveling or picnicking away from home, it's important to take along the basic food safety necessities and follow these helpful tips:

If water for handwashing is not available, take along disposable wipes.

Like all perishables, eggs need to be kept cold. When hosting an outdoor celebration, store cold egg dishes in the cooler, along with a cold pack or ice.

When traveling, transport the cooler in the air-conditioned passenger compartment of your car, rather than in a hot trunk.

Don't let egg dishes sit out for more than 2 hours. On a hot day (90º F or higher), reduce this time to 1 hour.

If you have questions or concerns about food safety, contact:

The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at (800) 535-4555 or (202) 720-3333 (Washington, DC area). The TTY number for the hearing impaired is
(800) 256-7072.

The U.S. Food and Drug Administration (FDA) Food Information Line at (888) SAFE FOOD.

The Fight BAC!® Web site at: www.fightbac.org
If you have questions or concerns about eggs, contact:

The American Egg Board (AEB) at www.aeb.org

The Egg Nutrition Center (ENC) at www.enc-online.org

The Partnership for Food Safety Education
655 15th St NW 7th Floor
Washington, DC 20005

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©Copyright 2012, Big Y Foods, Inc., Springfield, MA, (413) 784.0600
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