While dining outside is more popular during the summer months, the risk of food poisoning is higher too.

Guthrie County Public Health Director Jotham Arber says one important factor in preventing food poisoning during a lengthy picnic, campout, or barbeque is making sure your food doesn’t enter the “danger zone.” Arber explains this zone of temperatures from 40 to 140 degrees fahrenheit causes bacteria to grow most rapidly, doubling in number in as few as 20 minutes, “That’s why it’s so important once you’ve cooked the meal and you’ve heated that food up to a good cooking level of 160 (degrees) or more depending on what the food is and you’ve got those leftovers there, it’s important to let them sit but then to get them put away. We don’t want to leave them out on the counter. Leaving it for more than two hours in that danger zone area can really cause that bacteria to grow in that food.”

Arber adds that bacteria growth can be especially harmful if you then choose to heat those leftovers cold. He says if you’re outside, hot food should be kept at or above 140 degrees, and cold food should be kept at or below 40 degrees, and he recommends those outside to keep food contained on ice. When it comes to keeping leftovers, Arber says if you have any doubt, throw it out.