If you’re throwing a Super Bowl party, the U.S. Department of Agriculture wants to remind you to keep food safety in mind. Following simple tips can help prevent anyone from getting sick from your game day spread.
Dr. Denise Eblen, an administrator at the USDA’s Food Safety and Inspection Service, highlights one of the biggest risks: bacteria. Foods like pizza, chicken wings, and hamburgers shouldn’t be left out for more than two hours because that’s when bacteria can quickly multiply. This time frame is called the “Danger Zone,” where temperatures between 40°F and 140°F can lead to foodborne illnesses.
Here are some helpful tips to ensure your party food stays safe:
- Transport takeout in insulated bags, especially if your drive is longer than an hour.
- Serve food right away or divide it into smaller portions. Keep perishable items in shallow containers and refrigerate them until you’re ready to serve.
- To keep food hot, use a preheated oven, warming trays, or slow cookers.
- When reheating meat or poultry, make sure it reaches an internal temperature of 165°F. Use a food thermometer for accuracy.
- If you’re using the microwave, stir food evenly to help it heat thoroughly.
- Reheat liquid foods like soups until they boil.
- If food is out for more than two hours, throw away any perishable items to avoid risk.
- For extended gatherings, bring out smaller portions at a time. Keep cold foods at 40°F or below and hot foods above 140°F.
When cooking at home, ensure different proteins are cooked to the right temperatures. For example:
- Beef, pork, and lamb should reach 145°F with a three-minute rest.
- Ground meats and eggs should be cooked to 160°F.
- Poultry must hit 165°F.
- Fish and shellfish should be cooked to 145°F, and leftovers or casseroles to 165°F.
For those planning to serve chicken wings, be sure to use a thermometer on several wings to check the doneness of the entire batch. If any are under 165°F, keep cooking until they are safe to eat.
Remember the four key steps to food safety:
- Wash your hands with soap for 20 seconds before and after handling food.
- Clean your kitchen surfaces and utensils thoroughly.
- Avoid cross-contamination by using separate utensils for raw and cooked foods.
- Quickly chill any leftover food that isn’t eaten right after cooking.
If you have questions about food safety, you can reach out to the USDA Meat and Poultry Hotline at 1-888-674-6854 or visit ask.usda.gov for more information.
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