TRAVERSE CITY — The Grand Traverse County Health Department officials offered some safety tips to keep picnic foods safe.
Those heading out to the beach or for a picnic may use some cooler safety suggestions, according to a department social media post.
Tips include pre-chilling everything going into the cooler ahead of time to keep them at a safe temperature longer and packing the cooler in layers, with items needed first packed last. This will reduce how often the cooler is opened.
Raw meats should be sealed and kept separate from other raw foods to prevent cross-contamination, the post said.
Perishable foods should not stay in the “temperature danger zone” (40-140℉) for more than two hours or just one hour when the outdoor temperature is above 90℉.
If food has been sitting out for an unknown length of time, department officials said, “when in doubt, throw it out.”