How long can you leave food out at a picnic or barbecue?

Summertime is here and it's hard to pass up the opportunity to grill or have a picnic when the weather is nice.

There can be some challenges to maintaining safe food temperatures while cooking and enjoying food outside, however. Here's how to keep your food safe for consumption when hosting a barbecue or picnic.

Food temperatures: What's safe for cooked meat, cold food items?

Anyone who enjoys a good grill session or outdoor dining can appreciate a leisurely meal with good food and company. It’s easy to want to drag out the experience, especially when those perfect summer days can be rare in a place like upstate New York.

You should be mindful of food temperatures, however.

The New York State Department of Health recommends serving any cooked meat before its temperature drops below 140 degrees and within two hours.

The U.S. Food and Drug Administration recommends keeping cooked meats hot by moving them away from direct heat on the grill rack, or if at home, by putting them in a slow cooker, warming tray or chafing dish.

Cold foods should be kept refrigerated or on ice until ready to eat; the target temperature is 40 degrees or below to prevent bacterial growth. Leftovers that require refrigeration should not be left at room temperature for more than two hours. 

How hot it is outside can also impact when it’s necessary to get food back under refrigeration.

If it's 90 degrees outside, the Academy of Nutrition and Dietetics recommends not letting food sit outside for more than one hour.  

What foods need to be kept in a cooler or on ice?

While meat off the grill can be an obvious candidate to keep at a safe temperature, other outdoor picnic staples need similar treatment. Any perishable food should be only left out for a maximum of two hours, and especially those with ingredients like mayonnaise or dairy. So don’t forget to keep an eye on egg, potato and tuna salads, too.

Just because it's in a cooler doesn't mean its safe

When using a cooler, avoid opening it too many times and keep it closed to keep its contents cold longer, according to the FDA.

If possible, keep beverages in one cooler and perishable foods in another so the perishable foods are protected from the cooler being opened and reopened.

Coolers should be kept out of direct sunlight to help keep your cold foods safe.

Handling raw meat safely

If raw meat and poultry are in a cooler with other food items, the FDA recommends storing them at the bottom to help avoid cross-contamination.

Always store meat and poultry in well-sealed packages; if poultry juice gets on other meats, they should be cooked to an internal temperature of 165 degrees.

Only take out meat or poultry that can fit on the grill and be cooked immediately. It may be convenient to have the next round close at hand, but it should be kept cold right until it’s cooked. 

The Academy of Nutrition and Dietetics recommends packing a cooler about three-quarters full of already refrigerated or frozen foods, then filling the remainder with ice or ice packs.

— Steve Howe covers weather, climate and lake issues for the Democrat and Chronicle. An RIT graduate, he returned to Rochester after working around the state and in Utah. Share with him at [email protected].

This article originally appeared on Rochester Democrat and Chronicle: How long can you leave food out at a picnic or barbecue? Safety tips