What is a recommended practice to ensure safety when serving food at outdoor events?

Keeping food properly cooled or heated is a crucial practice for ensuring food safety at outdoor events. Temperature control is essential because harmful bacteria can grow rapidly in food that is not kept at safe temperatures. Hot foods should be maintained at or above 140°F (60°C), while cold foods must be kept at or below 40°F (4°C) to prevent the growth of pathogens that can cause foodborne illnesses.

Outdoor events often face challenges such as fluctuating temperatures and exposure to elements that make maintaining these temperature controls even more critical. Using equipment such as chafing dishes for hot foods and ice packs or refrigerated units for cold items can help preserve safe temperatures.

Other practices, while they may contribute to convenience or reduce waste, do not address the core issue of temperature control and risk management in food safety. Therefore, focusing on proper cooling and heating is the best method to ensure that food remains safe for consumption.