Menu planning tips

There are lots of things to think about when menu planning, such as:

• Plan your menu according to the facilities that you’ll have.

• Try to avoid high-risk (pre-cooked high protein) foods.

• Consider safe options to hazardous foodstuffs. For example, will tinned corned beef suffice in place of raw mince?

• Take into account the transit time of food from the point of purchase, or removal from temperature-controlled conditions, to the point of preparation and consumption.

• Treat long life products, such as milk and cream, as fresh once opened.

Take a look at our Camp menu guidance for more information.