It’s football season! Regardless if your team has a winning season you and your tailgate fans want a winning tailgate with great food and team spirit. Don’t let the winning stop there. Following food safety practices will keep everyone in the game.
Keep the heat: Wrap hot casserole dishes in foil and transport them in insulated containers. If you’re bringing hot takeout food, eat it within two hours of purchase.
Not too hot or cold: Remember two magic numbers when tailgating: 40 and 140. Potato salad, coleslaw and other cold foods should be kept at 40° F or less, while soups, grilled meats and other hot foods must be kept no cooler than 140° F.
Get cooking: Before you put your meat on the grill, check the Safe Minimum Internal Temperature Chart on the U.S. Department of Agriculture’s website. Color isn’t a reliable way to tell if meat is fully cooked, so play it safe by using a meat thermometer.
Don’t let food sit out too long: Perishable foods shouldn’t sit out for more than two hours. When in doubt, throw it out.