Summer grilling season brings more awareness of E. coli contamination in ground beef and the need to properly cook hamburgers. But other foods must also be properly prepared, stored, and served to prevent foodborne illness, according to the Contra Costa Times.
Realistically, unless you have thermometers in all of your food, it will be difficult to gauge when your food is in the temperature danger zone. Therefore, the FDA recommends leaving perishable food out no longer than two hours, and for no more than one hour in temperatures above 90 degrees.
The best way to keep salads and other cold foods at the right temperature on picnics is to pack them on plenty of ice, and even put serving bowls in a pan or platter of ice.