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Mr. Marcy warned that picnic coolers and ice chests are not designed to lower the temper-’ ire of food — only to keep cool that which was already cold. “Don’t count on it to cool food that has been cooked,” he said.
There could also be danger if you put a hot item into a cooler, making a cold food warm enough to allow bacteria to grow.
When using an ice chest, be sure there is an ice source, added Susan Templin, home economist with the U.S. Department of Agriculture. “Don’t rely on the cold food to remain cold without another source of cold,” she said. And, don’t open the lid of the cooler too often.
Use two ice chests — one for the cold food and a separate one for drinks — so the picnickers can get drinks frequently without warming the cold food.
Mr. Marcy’s advice is to not let any food temperature reach the danger range of between 40 F and 140 F, and to avoid leaving food at room temperature for more than two hours, including preparation time.
“Avoid becoming one of the Centers for Disease Control statistics,” he said. During June, July and August the highest number of cases of food-borne illnesses is reported to the Center for Disease Control. The most common cause for the illnesses is keeping food at improper temperatures.
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