Reported 5 months ago
As summer approaches and people begin grilling and dining outdoors, it's crucial to ensure food safety. The U.S. Department of Agriculture's Food Safety and Inspection Service emphasizes four key tips: wash hands thoroughly, pack perishable foods in coolers with cold sources to stay below 40°F, avoid the "Danger Zone" temperature range of 40-140°F where bacteria thrive, and follow the "Two-Hour Rule" where perishable foods can only be left out for two hours before discarding. Maintaining these practices can help prevent foodborne illnesses during the warmer months.
Source: YAHOO