Healthy mindsets lead to outcome of healthy resolutions - Don’t run out the clock on food safety this Super Bowl

When hosting a Super Bowl party, keep food safety in playbook, to ensure that bacteria doesn’t run out the clock. The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS), has a game plan to keep Super Bowl servings penalty free.

“One of the biggest threats to a successful game day meal, is bacteria that causes foodborne illness,” said USDA FSIS administrator Dr. Denise Eblen. “Make sure that takeout or delivered food is quickly refrigerated, or placed in an oven until your guests arrive.”

Pizza, chicken wings, hamburger sliders, chili and other Super Bowl favorites, cannot stay at room temperature for more than two hours, what the USDA calls the Danger Zone (temperatures between 40ºF and 140ºF). If perishable food is left out without hot or cold sources for too long, bacteria will multiply to unsafe levels that can cause foodborne illness.

The following are some game winning plays to avoid getting sick from party foods:

• Place takeout in insulated bags while transporting home, if the commute takes longer than an hour.

• Whether it’s takeout or delivered food, serve promptly or divide food into smaller portions, place in shallow containers and refrigerate, until ready to reheat and serve. Or, keep food heated (above 140ºF) in a preheated oven, warming tray, chafing dish or slow cooker.

• Reheat food containing meat or poultry to an internal temperature of 165ºF, as measured by a food thermometer.

• If reheating in the microwave, evenly disperse food and stir, so the food reaches a safe internal temperature throughout.

• Reheat liquid foods, like soups and sauces to a boil.

• If not planning to use cold or heating sources to keep food hot, or cold, during the game, bring out one set of servings during the first half of the game and a second set of servings for the second half, to ensure food doesn’t stay out for more than two hours.

• Perishable food should be discarded, if left out for longer than two hours. To prevent food waste and enjoy leftovers after the game, refrigerate or freeze perishable items within two hours.

• If planning to keep food out for more than two hours keep cold foods at a temperature of 40ºF or below, by keeping food nestled in ice. Keep hot foods at a temperature of 140ºF or above, by placing food in a preheated oven, warming trays, chafing dishes or slow cookers.

• Use a food thermometer, to ensure the food reaches a safe minimum internal temperature when cooking at home, for meat (whole beef, pork and lamb) to 145ºF, with a three-minute rest; ground meats, 160ºF; poultry (ground and whole), 165ºF; eggs, 160ºF; fish and shellfish, 145ºF; and leftovers and casseroles, 165ºF.

• If chicken wings are on the menu, use a food thermometer on several wings, to gauge the doneness of the entire batch. If one is under 165ºF, continue cooking all wings, until they reach that safe internal temperature.

• Wash hands for 20 seconds, before and after, handling takeout or delivered food, as well as any raw meat or poultry prepared at home. Clean hands, surfaces and utensils, with soap and water, before and after meal prep, and sanitize any surfaces that may have come in contact with food, with a commercial or homemade cleaning solution (one tablespoon of unscented, liquid chlorine bleach, per gallon of drinking water).

• Use separate cutting boards, plates and utensils, to avoid cross-contamination between takeout or delivery foods, and any raw meat or poultry prepared at home.

• Confirm foods are cooked or reheated to a safe internal temperature, by using a food thermometer.

• Chill foods promptly, if not consuming immediately after cooking.

For food safety questions, call the USDA Meat and Poultry Hotline, at 888-MPHotline, email MPHotline@usda.gov or chat live, at ask.usda.gov.