Some foods will quickly become unsafe to eat if not refrigerated or frozen including food like meat, poultry, seafood, dairy, and cut fruit. When serving food at outdoor gathering and activities in the summer, take steps to keep food safe.
Keep Cold Foods Cold and Hot Foods Hot
- Keep cold foods in an insulated cooler with ice or ice packs
- Pack one cooler with beverages and another for food
- Pack the cooler in the reverse order that the food will be used
- Coolers should ride in the passenger area of vehicles
- Keep coolers in the shade and limit opening to keep cool
- Keep meat, poultry, and seafood refrigerated until ready to grill, marinate in the refrigerator
- When grilling, make sure food is cooked to safe temperatures by using a food thermometer
Plan To Take Only The Amount Of Food You Will Use
In hot weather, foods should not sit out for more than one (1) hour. Toss food after one (1) hour that have been sitting out at temperatures above 90°F, such as food served at an outdoor gathering.
Don't Cross Contaminate
- When packing the cooler, securely wrap or bag foods that may drip or leak to prevent raw juices from touching ready to eat foods
- Use clean utensils and plates when serving cooked meat
- Throw out marinades and sauces that have touched raw meat juices
