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Show S27 Kraft Onion, Plain or Smoke Van Camps (PorEs & Food Club Beainis 32 oz 18 oz. 16 oz. low-aci- sand-wiche- you haven been on a picnic yet chances are you will over the fourth of July holiday One of the real pleasures of summer is eating outdoors -- at If t mountain outings backyard barbeques parks or while camping boating Nothing can ruin the fun like a case of food poisoning By taking care in the selection handling and care of food served you can avoid this potential problem Meats eggs dairy products fish and poultry are the most susceptible to bacterial growth as they Hu vn i product foods such as creamed or salads cream-fihepastries or pies and sandwiches or casseroles containing moist prepaed foods of a high protein nature Instead you can plan your menu around canned foods fresh fruits and vegetables and other foods that can be safely served without refrigeration Some foods can be frozen ahead of time to travel safely to the picnic Pack up leftovers as soon a possible and store them properly odor or appearance of the food so you dont always have a warning until you become sick If you have a short trip to the picnic site an insulated cooler will keep your foods either cold or hot enough But if your destination is quite a distance from home we suggest you thoroughly cool the hot food and then pack it with ice in the cooler When you arrive you can heat it up on the campfire etc Once you arrive keep you cooler in a shaded area It also helps to set the cooler in the car rather than in the trunk while traveling If you have no way of keeping foods the proper d are protein foods Chicken salad egg s salad and meat and egg fillings for require handling during preparation and this makes them especially susceptible Cold foods must be kept cold and hot foods hot This means below 40 for cold and over 140 for hot If the above mentioned foods are on your picnic make sure they are kept at the proper temperature as more than two hours of temperatures between 40 140 will allow germs to grow to dangerous numbers Food poisoning may not always be accompanied by a change in taste AVOID FOOD POISONING THIS SUMMER avoid temperature mayonnaise-typ- e d low-aci- d is fontwl iorn swettcor tun sonar Th o l' but nu hil have been rkisaot, "jors FI OZ 12 Generic Pop Regular & 20 Varieties 12 oz. Lo-C- al .il Generic r Ss 4 m IL - i fc 4 la Pc--- Ulzli !, P'V t W rt-- " .. 4 6pk. 4 4 J m L Pepsi tf o eJ T few lb J Colic, Tr.b n Qzl:o i. Gpk. !7 t w ( tu- t fei . 3? i I . - f ! fir j (-- ' ft ft !7Ti ? 4 L fc V if ? I as' A j- I r J I W i v.. d Ail fe SI V. AJvortiiad Soacialt Good Through Tuesday July &, IQT.3 To limit Ui'ant't'oi h bras Rnirt In bn'iml ftwv IN 'it J |