We’re all eager to gather and eat restaurant food outside of the house – and this summer should usher in a happy return to those times. Make sure your food safety practices are up to speed, particularly if you’re hosting barbecues or otherwise preparing and serving food outdoors. Summer heat makes it easier for foods to fall into the temperature danger zone (the range from 40-140°F where bacteria grow most rapidly). When the temperature surpasses 90°F outside, perishable foods such as cold salads, dips and cut produce are only safe for an hour. Hot perishable foods, including meat and poultry, should be kept at 140°F until they are ready to be eaten.