What is recommended for handling perishable items on a boat?

The best practice for handling perishable items on a boat is to consume them first. Eating perishable items early in the trip reduces the risk of spoilage and foodborne illnesses. When you prioritize perishable food, like fresh fruits, vegetables, dairy, or meats, it ensures that you’re consuming the items at their peak freshness, thus enhancing your experience and reducing waste.

The approach of keeping them in a cooler is important for extending their life; however, it does not address the need to consume them timely based on the duration of your trip and the likelihood of spoilage. While disposing of them immediately might eliminate any risk, it’s a wasteful option unless the items are questionable. Stocking perishable items for the entire trip can also lead to potential issues with food safety, as some items may not last throughout your journey, risking spoilage and making them unsafe to eat later on.