BBQ Food Safety Timer
Tap "put out a tray" when food goes on the table. The timer counts down the USDA limit for today's temperature and warns you before it runs out.
Trays on the table
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The timer runs in this browser only. Allow notifications to get an alert 15 minutes before a tray runs out; keep the page open on your phone.
How long can it sit out?
| Food | At room temperature | Above 90°F | Fridge after |
|---|---|---|---|
| Brisket | 2 h | 1 h | 3–4 days |
| Pulled pork | 2 h | 1 h | 3–4 days |
| Ribs | 2 h | 1 h | 3–4 days |
| Grilled chicken | 2 h | 1 h | 3–4 days |
| Burgers | 2 h | 1 h | 3–4 days |
| Hot dogs | 2 h | 1 h | 7–7 days |
| Potato salad | 2 h | 1 h | 3–4 days |
| Coleslaw | 2 h | 1 h | 3–5 days |
| Baked beans | 2 h | 1 h | 3–4 days |
| Corn on the cob | 2 h | 1 h | 3–4 days |
| Mac and cheese | 2 h | 1 h | 3–4 days |
| Deviled eggs | 2 h | 1 h | 3–4 days |
| Cut watermelon | 2 h | 1 h | 2–4 days |
| Guacamole | 2 h | 1 h | 3–4 days |
| Smoked turkey | 2 h | 1 h | 3–4 days |
How we calculate
- Perishable food left out at room temperature: 2 hours, or 1 hour when it is 90°F or hotter (USDA FSIS). The clock is total time in the 40–140°F danger zone.
- On ice: no countdown while the dish sits in ice that is still frozen; the timer reminds you to check the ice every 2 hours.
- Hot-holding: food kept at 140°F or above (chafers, a warm oven) has no time limit; the timer reminds you to check the temperature every hour.
- Leftovers: fridge and freezer times from the FoodSafety.gov cold storage chart and USDA FoodKeeper. Cool big batches in shallow containers.
| Rule | Value | Source |
|---|---|---|
| Room temperature | 2 h (1 h at 90°F+) | USDA FSIS danger zone |
| Hot holding | 140°F or above | USDA FSIS |
| Cooling (FDA Food Code) | 135°F to 70°F in 2 h, to 41°F within 4 more | FDA Food Code |
| Fridge and freezer times | per food, below | FoodSafety.gov chart |
This is general USDA guidance for home cooks, not a substitute for local health rules at a commercial event. Data as of Oct 2026. Full list of sources: How we calculate.
FAQ
How long can food sit out at a BBQ?
2 hours at room temperature and 1 hour when it is 90°F or hotter outside, then refrigerate it or throw it away (USDA FSIS).
Does food on ice count toward the 2 hours?
Not while it sits in ice that is still frozen and keeps the food at 40°F or below. Check the ice and top it up.
How long can hot food stay in a chafing dish?
As long as it stays at 140°F or above. Check with a thermometer every hour; below that the 2-hour clock starts.
Can I put food back in the fridge after 2 hours out?
No. After the limit, throw it away. Reheating does not destroy toxins some bacteria leave behind.
How do I keep potato salad safe at a picnic?
Keep it in the fridge until serving, set the bowl in a larger bowl of ice, and put out half at a time.