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Don’t let foodborne pathogens poison summer celebrations
date:Jul 05, 2016
ing something in the catered food that was served.

Especially outside in the summer heat, perishable food needs to be kept hot or cold enough to keep it out of the danger zone, which is between 40 and 140 degrees F. Thats the range in which dangerous bacteria can double in number in just 20 minutes and why you should never leave food out for more than two hours (or one hour if the temperature is 90 degrees F or above).

Here are some holiday food safety tips from the U.S. Department of Agricult

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