This is football tailgating season, and food safety experts are reminding tailgaters to keep an eye on temperatures.
University of Minnesota food safety professor Hanyu Chen says preventing cross-contamination is just as important as proper cooking…
“Keep the cold food cold and hot food hot and prevent cross-contamination and use a food thermometer. Please handle and pack raw meat separately so that the juices from the raw meat cannot drip onto your salads or fruits or other ready-to-eat meals.”
Chen says perishable foods shouldn’t sit out for more than two hours, or one hour in warm weather.
(content: in part, courtesy MNN)
