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Causes of Food PoisoningUnwashed hands, undercooked meats, cross-contamination from raw meats to other foods, and eating unwashed fruits and vegetables can spread E. coli, Salmonella, and other germs at picnics and barbecues. What many people call "stomach flu" or "intestinal virus" is often food poisoning. Illness can range from mild nausea to a serious condition requiring medical treatment and hospitalization. Young children, older adults, and people with weakened immune systems are at higher risk for severe illness. Wash Hands to Prevent Illness
Cooking Meats
Fruits, Vegetables, and Salads
Traveling with Food
Leftovers – Don't Let Food Sit Out
Clean-up Properly
More ResourcesFood Safety for You and Your Family Eating Outdoors and Handling Food Safely, FDA Summer and Vacations, Foodsafety.gov Content Source: Food Safety Program How can picnic and BBQ foods be kept at safe temps?Use several ice chests to store cold food below 40 F and keep it cold until meal time. Don't leave picnic food out for more than two hours or one hour if outdoor temperatures are above 90 F. Once the meal is finished, put leftovers on ice or in the refrigerator promptly. Clean produce, surfaces and hands regularly.
How do you keep food safe at temperature?Chill: Refrigerate promptly. Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils.
What are the precautionary measures to keep food out of the temperature danger zone?Follow these tips to keep food out of the danger zone: Store cold perishable foods at or below 40 °F in the refrigerator or in a cooler with ice. Store hot perishable foods at or above 140 °F in hot-holding equipment such as roasters, slow cookers and chafing dishes.
How long can foods be at room temperature or in the danger zone?Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.
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