05/29/2026
Are your backyard cookouts up to code? 🌡️🍔
When our health inspectors visit commercial kitchens, one of the most critical things they monitor is strict temperature control. As we head into prime barbecue season, we want you to apply those same professional food safety standards at home.
The number one culprit for foodborne illness at outdoor gatherings is the Temperature Danger Zone—the range between 40°F and 140°F.
When perishable foods like potato salad, raw meats, or dairy-based dips are left in this zone, bacteria can double in number in as little as 20 minutes.
How to eat like a health inspector this weekend:
Keep Cold Food Cold (Below 40°F): Nest serving dishes into larger bowls filled with ice. Keep coolers closed and out of direct sunlight.
Keep Hot Food Hot (Above 140°F): Use chafing dishes, slow cookers, or warming trays. Do not rely on ambient outdoor heat to keep cooked food safe.
The Texas Heat Rule: Normally, food can sit out for two hours. However, if the outdoor temperature is 90°F or above, food must be refrigerated or discarded after exactly ONE hour.
Don't let improper food handling ruin your weekend plans. Stay safe, Harlingen!