Reviewed by the Evolve Health clinical team · 2026-09-30 · 1 min read
Few things are more Texas than a backyard BBQ — but heat is the enemy of food safety. Bacteria multiply fast between 40°F and 140°F, and a Texas summer afternoon sits squarely in that danger zone.
The two-hour rule
Perishable food shouldn't sit out more than two hours — one hour when it's above 90°F, which describes most Texas summer days. Serve in shifts or keep cold foods on ice and hot foods on the grill.
Grill basics
Keep raw meat separate from everything else, use clean plates for cooked food (never the plate that held raw meat), and use a food thermometer — color is not a reliable doneness test. Wash hands, utensils, and surfaces often.
Coolers done right
Pack coolers with plenty of ice, keep them in the shade, and open them as little as possible. Put cold food away promptly rather than leaving the cooler open as a serving station.
Leftovers
Refrigerate leftovers quickly in shallow containers. When in doubt, throw it out — you can't see, smell, or taste the bacteria that cause most foodborne illness.
When to seek care
Most foodborne illness resolves on its own, but see a provider for signs of dehydration, bloody stool, high fever, or symptoms lasting more than a couple of days. Infants, older adults, and pregnant people should seek care sooner.
Visit us
Evolve Health is at 2442 Lillian Miller Pkwy, Suite 115, Denton, TX 76205. Book online or call (940) 257-2002 to schedule a visit, in person or by video anywhere in Texas.
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