Remember that perishable foods should not sit at room temperature more than two hours. Bacteria that can cause foodborne illness cannot be smelled or tasted.

• If the party will go on for a while, set out smaller amounts of food and keep the rest in the refrigerator. Replace the serving containers as needed.
• Keep salads, cut fruit and vegetables, and meat and cheese trays cold by nesting the bowls or platters in containers of ice.
• Keep warm foods, such as hot wings and warm dips, in slow cookers. If you do not have small slow cookers, set out a smaller amount of food and keep the remaining food in the oven or on the stove staying warm.
• For more food safety tips, visit https://www.ag.ndsu.edu/food/food-safety/food-safety-in-the-community