Overview
- Food should not sit out more than 1–2 hours, dropping to under an hour when temperatures exceed 30°C, according to municipal laboratory guidance.
- For transport, use insulated coolers to maintain the cold chain, and organize the refrigerator with cooked foods on upper shelves and raw items sealed on lower levels to prevent cross-contamination.
- Never leave leftover asado in the oven, which can incubate bacteria; refrigerate promptly and avoid serving cooked meat on trays that held it raw unless washed.
- Dishes with mayonnaise, cream or dairy should return to the fridge immediately after serving and be eaten or discarded within about two days even when refrigerated.
- Skip homemade raw-egg mayonnaise due to salmonella risk—choose industrial or cooked-egg versions, especially for children, pregnant people and immunocompromised individuals—and clean cans, bottles and sachets before storage.