Cooking Tips: Take-out food safety

Keep Cold Food Cold - refrigerate immediately. Cold food should be held at 40°F or colder. Perishable food should not be at room temperature longer than two hours. Discard food which has been left at room temperature longer than two hours. For temperatures over 90 degrees F, discard food after one hour.

When take-out food is purchased cold to eat at a later time, like a picnic or sporting event, a cooler with ice is a practical alternative to a refrigerator. The cooler should be well insulated and packed with ice or freezer packs.

Submitted by: FightBac.org

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