Perishable picnic and barbecue foods must be monitored because food safety rules still apply outdoors. Refrigerate food within two hours of cooking or removing from heat, and within one hour if temperatures exceed 90°F. Leaving food out too long allows bacteria to multiply even when dishes look fine. The FDA guidance requires keeping cold foods at 40°F and hot foods above 140°F. If the two-hour limit is exceeded, bacteria may already be multiplying rapidly, so the safest option is to discard the food to prevent food-borne illness.
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