Don’t fumble your food safety during the big game
Safely serving friends and family during the big game is a win for everyone; don’t fumble it this Super Bowl Sunday. The Super Bowl LVIII kicks off Sunday, Feb. 11, and football fans will huddle up to watch the big game, while enjoying their favorite foods.
Whether ordering delivery, or preparing and serving food to guests, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has some gameday plans to keep the Super Bowl from being intercepted by foodborne illness.
“Super Bowl parties are a fun time for people to unwind and enjoy the big game, but food safety must remain a top priority,” said USDA Under Secretary Dr. Emilio Esteban.
The following USDA tips can help hosts avoid getting caught offside with food safety this Super Bowl Sunday:
• Deliveries and Takeout Foods – If ordering takeout earlier in the day, before the big game, make sure someone is there to get the food in a timely manner. Place any food that is not eaten immediately in the refrigerator. When storing leftovers, divide them into smaller portions and place them into small, shallow containers. Perishable foods that have sat out at room temperature, must be eat-en within two hours, after being cooked.
• Stay in the In Zone, not the Danger Zone – If serving food to groups, follow the two-hour rule. When perishable foods sit in the danger zone (temperatures between 40ºF and 140ºF) for more than two hours, bacteria can multiply rapidly. Meat and poultry must be refrigerated or frozen within two hours of sitting out on a counter. If serving food longer than two hours, keep hot foods hot and cold foods cold.
• Don’t Let Leftovers Sit on the Sidelines – Super Bowl leftovers will be safe for three to four days, in the refrigerator. Reheat leftovers to the safe internal temperature of 165ºF, as measured with a food thermometer. Reheat liquid foods like soups and sauces to a boil. Tasting food to determine its safety, is dangerous. When in doubt, throw it out!
• Always Remember the Four Steps to Food Safety – 1. Wash hands for at least 20 seconds before, during and after meal preparation. Clean and sanitize surfaces often, with soap, water and a sanitizer. 2. Use separate cutting boards, one for raw meat and poultry, and another for fruits and vegetables. Keep raw foods separate from ready-to-eat foods and utensils. 3. Cook meat and poultry products to a safe internal temperature, by using a food thermometer. 4. Place foods that are no longer being eaten back into the refrigerator or freezer, within two hours of sitting out at room temperature.
For food safety questions, call the USDA Meat and Poultry Hotline, at 888-674-6854; email MPHotline@usda.gov; or chat live, at ask.usda.gov, 10 a.m. to 6 p.m., Monday through Friday.
