Barbecued food can safely sit out for a limited time before the risk of foodborne illness increases.
Time Limits for Leaving BBQ Food Out
The critical factor is the temperature of the food. According to provided guidelines:
- General Rule: Avoid letting your food get above 40°F for more than two hours.
- Hot Weather Rule: If the outside temperature is above 90°F, the safe time window reduces to just one hour.
- Why the Time Limit: After this period, harmful bacteria start to multiply rapidly, increasing your risk of getting sick.
Factors Affecting Food Safety
Several factors can impact how long barbecue can sit out safely:
- Ambient Temperature: The higher the outside temperature, the shorter the safe time window.
- Food Type: Some foods, like meats and dairy-based dishes, are more susceptible to bacterial growth.
- Initial Food Temperature: If the food is not held at a safe temperature (above 140°F for hot food or below 40°F for cold food) before sitting out, the safe time window shortens.
Practical Tips for Food Safety
To ensure your barbecue remains safe:
- Use a Thermometer: Check the temperature of your food frequently to ensure it stays within safe ranges.
- Keep Hot Food Hot: Use warming trays, chafing dishes, or slow cookers to maintain hot food above 140°F.
- Keep Cold Food Cold: Place cold foods on ice or in coolers to keep them below 40°F.
- Plan Ahead: Don't prepare too much food that you can't consume within the safe time window.
- Store Leftovers Quickly: Refrigerate or freeze leftovers as soon as possible, and within two hours. If outside temperatures are above 90°F, then refrigerate within one hour.
Summary
| Temperature | Maximum Time Out |
|---|---|
| Under 90°F | 2 hours |
| Over 90°F | 1 hour |
Remember, these times are for food left at unsafe temperatures (i.e. between 40°F and 140°F). Food kept above 140°F or below 40°F can be stored for longer.
