Summer is here, and it’s the perfect time for grilling and picnics. However, it’s crucial to keep food at safe temperatures to prevent illness.
The New York State Department of Health advises serving cooked meats while they are still above 140 degrees and within two hours of cooking. The FDA suggests keeping meats hot by using a slow cooker or warming tray. Cold foods should stay at or below 40 degrees, either refrigerated or on ice, and should not sit out for more than two hours.
On hot days above 90 degrees, the Academy of Nutrition and Dietetics recommends not leaving food out for more than an hour. Keep perishable foods like salads with mayonnaise or dairy cool and separate beverages and food in different coolers to minimize opening. Store raw meat at the bottom of the cooler to avoid cross-contamination and only take out what you can cook immediately.
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