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Don’t let foodborne pathogens poison summer celebrations
date:Jul 05, 2016
ure and other sources:

Food served cold should be kept at or below 40 degrees F either in the refrigerator, in a cooler (preferably kept in the shade and quickly opened and closed), or in a container on ice or frozen gel packs.

http://www.dreamstime.com/royalty-free-stock-photo-hamburger-4th-july-setting-image9103955Food served hot should be kept at 140 degrees F or above in insulated containers, heated chafing dishes, warming trays, slow cookers or on a barbecue grill. If food needs to be reh

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