Food Safety for Tailgating

With football season in full swing, many people enjoy having a tailgate party before the game. Safe tailgating means paying close attention to food preparation and handling to prevent foodborne illness. It is important to keep hot foods hot and cold foods cold.

Keeping hands clean is one of the most important steps people can take to avoid getting sick and spreading germs to others.

Pack cold food like raw hamburger patties in a separate insulated cooler than luncheon meat, cooked meats, or salads. Keep perishable food in the cooler except for brief times when serving. Food should not be left out of the cooler more than two hours.

Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. Use a food thermometer to be sure the food has reached an adequate internal temperature before serving (ground beef 155º and chicken 165º for a minimum of 15 seconds)

When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacterial present in the raw meat juices could contaminate safely cooked food.

Bring water for cleaning. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.