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Meredith Kenton
7 min read
Beat the Heat, Keep it Safe: A Guide to Summer Food Safety
As the weather gets warmer and the days get longer, the transition into summer brings the promise of outdoor dining and seasonal delights and...
Labor Day weekend marks the unofficial end of summer—a time for cookouts, festivals, and one last round of backyard barbecues before the long-awaited cooler weather arrives.
For kitchens, cafeterias, and caterers, this seasonal overlap means juggling two realities at once: keeping cold foods safe under high temperatures while also preparing hot, hearty dishes that define fall menus. Add-in offsite catering, bigger batch cooking, and supply chain shifts, and the need for proper food safety training is clear.
No matter the season, food safety is non-negotiable. Here’s how you can keep operations safe, smooth, and successful as summer winds down and fall begins.
Safe Transport + Offsite Catering
Labor Day gatherings and fall festivals often push kitchens outside their walls. Whether it’s a catered cookout, a tailgate, or a community event, transporting food safely is one of the biggest challenges.
- Use insulated carriers designed for both hot and cold foods. Always preheat or pre-chill them before loading.
- Check temperatures before departure and upon arrival. Hot foods must be above 140°F; cold foods below 40°F.
- Plan staging carefully. Keep perishable items packed until serving and avoid unnecessary time in the “danger zone” of 40°F–140°F, where bacteria thrive.
As catering and delivery continue to expand, the responsibility for food safety extends well beyond the kitchen.
Balancing Hot + Cold
The golden rule still applies: Cold foods stay cold, hot foods stay hot – but the seasonal transition makes this trickier.
- Outdoor challenges: Salads, deli meat, and dairy-based dishes spoil fast in late-summer heat. On days above 90°F, food should not sit out for more than one hour. If food has been left out for more than 1 hour, please throw it away! The risk for foodborne illness multiplies quickly beyond this time frame, especially if it’s hot outside.
- Indoor challenges: Hot holding becomes more important as kitchens prepare soups, stews, casseroles, and roasts. Use chafing dishes, steam tables, or warming trays, and stir often to distribute heat evenly.
Think of temperature as your first line of defense. A reliable food thermometer is one of the simplest yet most powerful food safety tools your team can have.
Cleanliness and Allergen Awareness
As teams move from the summer rush to holiday preparations, the fundamentals of cleanliness remain as important as ever. Handwashing, sanitizing prep areas, and avoiding cross-contamination must stay top of mind — especially when schedules get busier.
But fall also introduces new risks: allergens. Seasonal menus often bring nuts, dairy-heavy desserts, and pumpkin spice–everything. Busy events and buffets increase the likelihood of accidental cross-contact.
Best practices include:
- Labeling buffet items and catered dishes clearly.
- Keeping serving utensils separate.
- Using color-coded cutting boards and knives to reduce allergen risk and cross-contamination.
- Properly sanitizing food prep and high-traffic surfaces in your kitchen.
- Reinforcing staff awareness of your allergen protocols and proper hand-hygiene procedures.
Protecting guests with allergies is as important as preventing foodborne illness. Both require constant diligence.
Smarter Inventory and Pest Prevention
Summer may be coming to an end, but seasonal supply changes are on their way! Apples, squash, and root vegetables will start to replace berries and melons on shelves and menus. Dry storage fills with baking ingredients for fall and holiday menus. This makes inventory management and pest prevention more critical than ever.
- Follow First In, First Out (FIFO): Use older items before newer ones to reduce spoilage and waste. Food rotation labels are an inexpensive but powerful tool here.
- Inspect packaging: Look for tears or punctures that might signal contamination or pest entry.
- Seal storage areas: As weather cools, rodents and insects search for food and warmth. Keep dry goods sealed and storage areas clean to deter infestations. Dunnage racks will keep food and containers off the floor and away from pests, while keeping your kitchen up to code!
Food safety isn’t just about prep and service — it starts with how you store and protect ingredients.
"Bee" Ready for the Busy Season with Food Safety Training
For foodservice businesses, the busiest time of the year is coming… From school lunches to holiday events, demand will only grow. That makes September the perfect time for refresher training.
- Review temperature monitoring, sanitation protocols, hand-hygiene, and allergen safety.
- Walk through safe thawing and reheating practices.
- Use resources from the USDA, CDC, and FoodSafety.gov for updated guidelines.
- Partner with experts — BradyPLUS specialists can provide tailored training that fits your operation.
Investing in training now ensures your team is ready for whatever the season throws at them.
Deliveries: The First Step to Safety
Every safe meal starts with a safe delivery. With seasonal supply chain shifts, deliveries deserve extra attention. Inspect products upon arrival to confirm they are:
- Properly chilled or frozen at the right temperature.
- Clearly labeled with use-by dates.
- Securely packaged, free from damage or pests.
Our Essential 8 Program begins at receiving, ensuring that food safety isn’t just practiced in the kitchen — it starts the moment ingredients come through the door.
Labor Day is a celebration of good food and hard work, but it also highlights the responsibility foodservice operators carry every day. By staying vigilant during this seasonal transition, your kitchen can keep customers safe and satisfied all year long.
At BradyPLUS, we’re here to help you succeed through every season. Connect with a food safety specialist today to prepare your team for the busy months ahead and beyond.
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