"The key is to never let your picnic food remain in the "Danger Zone" - between 40° F and 140° F - for more than 2 hours, or 1 hour if outdoor temperatures are above 90° F," she explained. "This is when bacteria in food can multiply rapidly, and lead to food borne illness."
She also said don't cross contaminate foods. Keep raw meat separate from all other foods.
Also, cook meat until the safe temperature on a reliable meat thermometer.
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