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Super Bowl Food Safety Tips

Super Bowl Food Safety Tips

Super Bowl Sunday food safety tips
Photo: thekitchn.com

Food Safety Tips for Super Bowl Sunday

The nation is a buzz about Super Bowl Sunday on February 7. Parties are planned and beer is a brewing. It’s the second food-consuming day next to Thanksgiving.

The first Super Bowl was played in 1967. Both tickets and commercials have gotten outrageously more expensive, with ticket costs increasing from $12 to more than $10,000 and the price of commercials rising from $42,000 to $5 million. Instead of university bands, the half time show now features top shelf entertainers performing in elaborate costumes with wardrobe malfunctions on impressive stages.

Here are the four rules of food safety:

Clean, Separate, Cook & Chill

Super Bowl food safety tips
Photo: Beantown Baker

Kitchen towels can be a major source of cross-contamination. To eliminate bacteria, kitchen towels should be washed frequently in the hot cycle of the washing machine. Paper towels should never be reused, since they are designed for single use. Multiple kitchen towels should be kept handy for use when the current one becomes dirty.

Before and after preparing, handling, or eating food, always wash your hands with warm water and soap for 20 seconds. Use clean plates, dishes, and utensils to serve food, and keep surfaces clean.

Make sure raw meat and poultry do not come into contact with other food. Use separate plates and utensils for these items, and never place cooked food back on the same plate that previously held raw food.

Always use a food thermometer when cooking meat and poultry products. The thermometer should be placed in the thickest part of the food and read after the manufacturer designated time.

Cook raw beef, pork, lamb and veal steaks, chops, and roasts to 145 °F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. Cook raw ground beef, pork, lamb, and veal to 160 °F. Cook raw poultry to 165 °F.

Keep hot foods hot and cold foods cold. Hot foods must have a heat source, and cold foods should be kept on ice to remain at a safe temperature and out of the Danger Zone. The Danger Zone is the temperature range between 40 °F and 140 °F where bacteria multiply rapidly.

Leftover foods should be refrigerated promptly and not be kept at room temperature for more than two hours. Perishable foods left out longer than two hours should be discarded.

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