The Academy of Nutrition and Dietetics offers these picnic-safety suggestions:
Bring a food thermometer to your barbeque and make sure all foods are cooked to their recommended guidelines for minimum internal temperature.Store raw foods and ready-to-eat foods in separate containers to avoid possible contamination.Pack perishable foods separately with an ice pack, making sure they are stored at a minimum of 40 degrees Fahrenheit.Throw away any food that has been sitting out for more than two hours, or one hour in temperatures of 90 degrees Fahrenheit or higher.View the Original article
