Memorial Day weekend marks the unofficial start of summer festivities. As the weather gets warmer and people start eating and barbecuing outdoors again, It Food Remaining It is safe to eat.
Hand wash
If tap water is availablewAsh Your Hands Wash with antibacterial soap for at least 20 seconds. If running water is not available,Hand sanitizer include At least 60% alcohol, which will help prevent the spread of germs from your hands to the food you’re preparing.
Packing fresh produce safely
Store beverages separately from perishables. Beverages do not require the same temperature control as perishables (fresh fruits, vegetables, dairy, eggs, etc.). Because beverage coolers may be opened frequently, we recommend having two coolers, one for beverages and one for perishables, to reduce temperature loss.
Other tips to consider:
- Store your cooler or insulated bag out of direct sunlight.
- Keeping equipment and a food thermometer nearby monitor temperature Food and cooler climate.
- Keep fresh produce temperatures below 40°F.
Follow the two-hour rule
If foods have been left out for more than two hours and are not kept at a temperature outside the danger zone, they are considered unsafe to eat. It is best to discard them. If you are unsure: when in doubt, discard them.
For more information, see USDA’s food safety tips.
