by Kathy H

Created on: August 15, 2006   Last Updated: May 04, 2007

The best rule to keep in mind When serving food in the summer, is to keep hot foods hot and cold foods cold.

Be sure to keep foods well chilled until it is time to prepare them. During the preparation work as quickly as possible.

Make sure to keep hands, countertops, and anything else that comes into contact with raw foods scrupulously clean.

After preparing food be sure to store it in covered containers in the refrigerator. Check the temperature of your refrigerator to make sure it is cold enough to compensate for the rise in outside temperature.

Take extra precautions to keep foods prepared with mayonnaise and eggs well chilled before and during serving.

When serving food outdoors be sure to keep them away from direct sunlight. Keep them covered to protect from insects and from drying out.

You might want to keep a pan of hot water underneath hot foods, and serve bowls of cold foods on a bed of ice cubes.

What ever is not eaten within a half hour of serving, wrap and store in the refrigerator promptly. These foods can then be reheated in the microwave.

Coolers and ice chests are good to keep underneath the table in the shade. Make sure to refresh the supply of ice in them frequently. Cold foods can be served on a bed of ice and kept covered in these.

Store extra food for the grill in the refrigerator until it is time to cook it. Do not let condiments such as mayonnaise, dips, creamy sauces, and salad dressings sit out in the heat.

Be sure to keep fresh fruits, vegetables, and lunch meats and cheeses covered on serving dishes on top of a bed of ice.

After preparing raw meats and poultry scrub your hands and all services that came into contact with the raw meats thoroughly.

Any puddings, pies, cakes and other desserts should also be kept chilled.

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