Whether you're spending a day at the lake, the beach, a local park, or in your own back yard, food is sure to be part of your special day.  And whenever you cook or serve food outdoors, you need to keep food safety in mind.  Cassandra Hackstock at the local MSU Extension office says a little planning and the right tools will help make sure no one ends up with a bellyache or worse, food poisoning. Hackstock says food that's ready to eat needs to be kept hot or cold, as appropriate for each dish.  You want to hold the cold food at less than 40-degrees and the hot food above 140-degrees.  She says any temperature between 40 and 140 degrees is in the danger zone, which is ideal for bacteria growth.  And when in doubt

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