Thanksgiving may be over, but it is just the beginning of the holiday season and many of you will be traveling with food from now until the New Year.

Bringing food to gatherings is a time-honored tradition that dates back for many centuries. But there are a few other things that you should consider when assigning dishes.

Continue reading and I will identify what those are and hopefully prevent you from bringing along some uninvited guests that like to crash parties such as salmonella, staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes. All of which lurk in your food; but since you can’t smell or taste these bacteria, you won’t be able to tell if they are present or not.

Use this very simple formula and consider these two things:  type of food and distance to travel. Remember the two-hour rule: Avoid leaving perishable foods at room temperature longer than 2 hours (1 hour in warmer seasons when the temperature is over 90 degrees). The two hours includes preparation time for foods that aren’t cooked or foods that need more preparation steps after cooking.

Those who are traveling a long distance might bring non-perishable items such as rolls, breads or cookies. Those traveling about a half hour or less can safely bring perishable items such as meat, poultry, fish, eggs and dairy products or foods containing these items. Nearer relatives are a better choice for providing salads, relishes and vegetables.

When traveling with food, keep hot foods hot (140 degrees or higher) by wrapping them in foil, and then in heavy towels or carry them in insulated wrappers or containers designed to keep food hot. Place cold foods in a cooler with ice or freezer packs or an insulated container with a cold pack so they remain at 40 degrees or lower, especially if traveling for more than a half hour.

On arrival, place cold foods in the refrigerator. Place hot foods in an oven hot enough to keep the food at an internal temperature of 140 degrees or above; use a food thermometer to assure the food stays at a safe internal temperature. Plan to serve foods shortly after guests have arrived. Another possibility is to carry all perishable foods in an ice chest and come early, then prepare the food after you arrive.

Safe travels and food!

Toi N. Degree is a family & consumer education agent for Rowan County Cooperative Extension.  You may reach me at 704-216-8970 or email me at: toi_degree@ncsu.edu

A portion of the article was taken from Traveling with Food to Gatherings of Family and Friends, author Alice Henneman, MS, RD, UNL Extension in Lancaster County.