The “road” to food safety can either be a bumpy one or smooth—depending on what precautions are taken handling meals as we travel during the summer. If you don’t take food safety into account when preparing and traveling with food, you may be taking a highway to the danger zone—literally! What is the danger zone? The danger zone is the temperature range between 40°F and 140°F in which foodborne bacteria can grow rapidly to dangerous levels that can cause illness. Leaving perishables out too long in the danger zone is one of the most common mistakes people make, especially during warmer months