September is National Food Safety Education Month. A Kansas State University Food Scientist says it’s an opportunity to educate people about reducing the risk of food poisoning, whether it’s at home or in the parking lot at a tailgate party. Bacteria can grow quickly–especially in warm weather. Blakeslee says that’s why it’s important to keep cold foods cold and hot foods hot–and to chill leftover foods promptly.
So, if you are outside and it is below 90 degrees, you want to get those leftovers chilled within two hours, one hour if the temperature is over 90. A simple rule, to follow, get them on ice or in the fridge as soon as possible.
