In the temperature danger zone (40 F – 140 F), bacteria can grow quickly. In the summer heat, perishable foods are safe outside of the cooler for only one hour if it’s 90 F or above. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/how-temperatures-affect-food#1 #SummerServedSafe | FoodSafety.gov
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