Summer is a great time for picnics, barbecues, family gatherings, and outdoor meals. But warmer temperatures can also increase the risk of foodborne illness. When food sits out too long in the heat, bacteria can grow quickly and may cause stomach pain, vomiting, diarrhea, fever, or dehydration.

One of the most important summer food safety rules is to watch the temperature. Bacteria that cause food poisoning grow fastest between 40°F and 140°F, often called the “danger zone.” Hot foods should be kept at 140°F or above, and cold foods should be kept at 40°F or below.