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Food safety outdoors: High risk foods and risk of food poisoning
Perishable foods can become unsafe when left unrefrigerated outdoors. Meat, poultry, seafood, dairy foods, cooked dishes, and cut produce require particular attention because bacteria can multiply when temperatures permit.
Keep cold food at 40°F (4°C) or below and hot food at 140°F (60°C) or above. Refrigerate perishables within two hours, or within one hour when the air temperature is above 90°F (32°C). These are general consumer holding guidelines; follow any more specific advice for the food involved.
USDA — Danger Zone (40°F–140°F)
Explains temperature control and time limits for perishables.
CDC — Preventing Food Poisoning
Steps to reduce foodborne illness risks.
Safe handling advice for higher-risk foods.
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