Food safety in extreme heat

Health inspectors want to be certain hood and ventilation systems are working properly and ensuring coolers and freezers are maintaining proper temperatures. Equipment not working properly can be cited and taken out of service until repaired.

For those planning a picnic or taking food outdoors with them, certain precautions need to be taken.

The consumer guidelines for keeping food safe in the summer at outdoor events is to never leave food out of temperature control for more than an hour if temperatures are above 90 degrees. Consumers should also use an insulated cooler with sufficient ice or ice packs to keep the food at 41 or below.

The food should be packed right from the refrigerator into the cooler immediately before leaving home. During transport, the cooler should be kept in the air conditioned vehicle not the trunk. Once at the picnic or event, the cooler should be kept out of the sun. Beverages should be packed in one cooler and perishables in another cooler while avoiding opening the cooler's lid (which lets cold air out and warm air in).

Any food (hot or cold) that is left out of temperature control for more than an hour in the summer heat should be discarded.