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INTRODUCTION: Over the years we have all heard advice related to food safety. Some of this advice rings true, while other guidance is just plain wrong. To help you protect yourself and your family from foodborne illness, we will occasionally be debunking these food safety "myths".  Brush up on safe food handling advice with Fight BAC!®

MYTH: Food is safe once it's cooked, no matter how long you leave it out.

 Food - raw food and cooked food - may not be safe after sitting out at room temperature for more than two hours.  Bacteria grow rapidly in the "danger zone" between 40° F and 140° F.

ADVICE: Follow the "two hour rule": toss perishable foods left out for more than 2 hours.  And if left out in a room or outdoors where the temperature is 90° F or hotter, food should be discarded after just 1 hour., the website of the Partnership for Food Safety Education (PFSE), is your resource for Fight BAC! food safety and safe food handling campaign information.

The Partnership for Food Safety Education unites representatives from industry associations, professional societies in food science, nutrition and health consumer groups, the United States Department of Agriculture, the Environmental Protection Agency, the Department of Health and Human Services, the Centers for Disease Control and Prevention, and the Food and Drug Administration in an important initiative to educate the public about safe food handling practices needed to keep food safe from bacteria and prevent foodborne illness.


Food is safe once it's cooked, no matter how long you leave it out.

 Canned Food Alliance