Pack Cool and Safe -
Transporting perishable food? Pack coolers with ice or frozen gel packs to maintain a temperature below 40°F (4°C). Pack beverages in a separate cooler to avoid frequent temperature fluctuations. Keep coolers out of direct sunlight.
Temperature Matters -
Bacteria thrive between 40°F (4°C) and 140°F (60°C), known as the "danger zone." Keep cold foods cold with proper refrigeration or ice packs. Maintain hot foods above 140°F (60°C) using grills, chafing dishes, or slow cookers. Use a thermometer to regularly check temperatures.
Two Hours or Less -
Foods left at room temperature for more than two hours (one hour if above 90°F) are unsafe to eat. Discard any questionable items – "when in doubt, throw it out!"
By following these USDA food safety guidelines, you can ensure your summer cookouts and picnics are filled with delicious food and happy memories.