Food safety guidelines for managing perishable leftovers

To prevent foodborne illness, perishable leftovers from barbecues or picnics should not remain at room temperature for more than two hours. In extreme heat, where temperatures exceed 32°C, this safety window is reduced to just one hour.

Microorganisms can multiply rapidly in foods such as meat, fish, eggs, dairy, and prepared dishes when left out. To mitigate risk, it is recommended to refrigerate items as soon as possible rather than waiting until the end of a gathering, and to serve smaller portions to keep the bulk of the food properly chilled.