Food safety questions we’re all too afraid to ask

October has arrived, and with it comes some of my favorite things: cooler weather, changing leaves, football, fall festivals, Halloween and, of course, food.

Chili cook-offs, pitch-ins, soup suppers, tailgating, fall parties, trunk-or-treat events, and family gatherings: somewhere, at almost every one of these events, is a crockpot that has been sitting on the table for several hours while everyone politely asks: “Do you think that’s still good?”

This is where a little food safety knowledge can save the day, and possibly save your stomach. Food safety is one of the many areas where Purdue Extension provides research-based education. And honestly, food safety isn’t just something to think about during the holidays. It matters every time we prepare, cook, serve, store, and reheat food.

Temperature Danger Zone

Bacteria grow quickly when food is kept at unsafe temperatures. The “danger zone” is generally between 40°F and 140°F. That means cold foods need to stay cold, and hot foods need to stay hot. If you’re serving chili, soup or another hot dish at a gathering, don’t assume that because it starts hot, it will stay safely hot all afternoon. Use a food thermometer to check temperatures rather than relying on whether the food “feels warm.” And yes, I know. Nobody wants to be the person standing at the family pitch-in with a food thermometer. But that person might also be the reason everyone goes home happy instead of spending the evening regretting the potato salad.

The Two-Hour Rule

One of the most common food safety questions is how long food can safely sit out. Perishable foods generally shouldn’t sit at room temperature for more than two hours. If the temperature outside is above 90°F, that window drops to one hour. That leftover chili may still smell perfectly fine. Unfortunately, your nose does not come with a bacteria detector. When in doubt, follow food safety guidelines rather than relying on smell, appearance or the classic family test of, “We’ve always eaten it.”

Leftovers Need a Plan, Too

Fall cooking often means leftovers, and I’m completely in favor of leftovers. The trick is storing them properly. Divide large amounts of food into smaller, shallow containers so they cool more quickly. Refrigerate leftovers promptly, and when you’re ready to reheat them, make sure they reach a safe temperature. This is especially important with large pots of soup, chili and casseroles. Putting a giant, steaming pot straight into the refrigerator may not allow it to cool safely.

Where Extension Can Help

You don’t have to figure all of this out on your own. If you have questions about food preparation, food storage, food preservation, nutrition, or food safety, ask me! We have research-based resources that can help answer those “is this still safe” questions before you must make the difficult decision between wasting food and taking your chances. And sometimes, throwing something away is the right answer. I know -- nobody wants to hear that. Food waste is frustrating. Foodborne illness is worse.

As we head into a season filled with gatherings and good food, take a few extra minutes to think about how food is being prepared, served, and stored. Keep hot foods hot, cold foods cold, use a thermometer when needed, refrigerate leftovers promptly, and don’t be afraid to ask questions. Because fall should be remembered for beautiful leaves, football, family, and good food, not for figuring out who gets the bathroom after the pitch-in.

As always, watch the community calendar section of this newspaper for upcoming Purdue Extension programs and other local activities. You can also follow Purdue Extension-Owen County on Facebook. If there is a Health and Human Sciences topic you would like to see offered here in Owen County, I would love to hear from you.

Until next time, enjoy the fall weather, enjoy the food, and please, when in doubt, don’t eat the questionable chili.