Iowa State University Extension and Outreach offers tips to those who plan to hold picnics or other outdoor dining experiences as the weather becomes warmer. Health and Human Sciences Educator Amy Jones says keeping food at a safe temperature is crucial.
“We want to keep cold foods cold and hot foods hot,” Jones says. “Keeping food at the proper temperature, indoor and out, is critical in preventing the growth of foodborne bacteria. The key is to never let your picnic food remain in the temperature danger zone between 40 degrees and 140 degrees for more than two hours, or one hour if outdoor temperatures are above 90 degrees. This is when bacteria in food can multiply rapidly and lead to foodborne illness.”
Jones says the same applies to cooked food.
“Hot food should be kept hot at or above 140 degrees. After food comes out of the oven, wrap it well, place it in an insulated container until serving. A cooler works fine for that. Just as with cold food, these foods should not sit out for more than two hours or one hour in temperatures above 90 degrees Fahrenheit. If food is left out longer, throw it away to be safe.”
Jones also reminds residents to open coolers as little as possible to maintain proper temperatures for a longer time period.
