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Game Day Food Safety Tips

Football on table of snacks and sandwiches

Tackling a buffet at your Super Bowl gathering? Practice these game rules and keep the runs on the field.

Super Bowl Sunday is an American tradition of football, friends, and food. Americans eat more food on Super Bowl Sunday than any other day of the year except Thanksgiving.

Make sure your Super Bowl gathering is memorable for all the right reasons! Follow these six tips to avoid food poisoning:

1. Keep it clean.

2. Cook it well.

  • Use a food thermometer to test meat and microwaved dishes on your menu to get rid of harmful germs.
    • Make sure chicken wings (and any other poultry) reach a minimum internal temperature of 165°F and that any ground beef items reach 160°F.
    • Follow frozen food package cooking directions when cooking in microwave.

3. Keep it safe.

  • If preparing food in advance, divide cooked food into shallow containers and store in a refrigerator or freezer until the party begins. This encourages rapid, even cooling.
  • Keep hot foods at 140°F or warmer. Use chafing dishes, slow cookers, and warming trays to keep food hot on the buffet table.
  • Keep cold foods, like salsa and guacamole, at 40°F or colder. Use small service trays or nest serving dishes in bowls of ice.
  • Getting takeout or delivery? [PDF – 228 KB] Make sure to keep hot foods hot, and cold foods cold.
    • Divide large pots of food, such as soups or stews, and large cuts of meats, such as roasts or whole poultry, into small quantities for refrigeration to allow them to cool quickly and minimize time in the temperature “danger zone” between 40°F and 140°F.

4. Watch the time.

  • Follow recommended microwave cooking and standing times.
    • “Cold spots”—areas that are not completely cooked—can harbor germs.
    • Always follow directions for the “standing time”— the extra minutes food should rest to finish cooking.
  • Track the time that food stays on the buffet.
    • Throw away any perishable foods that have been out at room temperature for two hours or more.

5. Avoid mix-ups.

  • Separate raw meats from ready-to-eat foods like veggies when preparing, serving, or storing foods.
    • Make sure to use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs.
  • Offer guests serving utensils and small plates to discourage them from eating directly from the bowls with dips and salsa.

6. Store and reheat leftovers the right way.

  • Divide leftovers into smaller portions or pieces, place in shallow containers, and refrigerate or freeze.
  • Leftover foods should be refrigerated at 40°F or below as soon as possible and within two hours of preparation. It’s OK to put hot foods directly into the refrigerator.
  • Refrigerate leftovers for three to four days at most. Freeze leftovers if you won’t be eating them sooner.
  • Leftovers should be reheated to at least 165°F before serving. This includes leftovers warmed up in the microwave.

A Recipe for Fresh Salsa—Remember to Refrigerate!

Serving salsa on game day? Try this winning recipe for fresh salsa that uses fresh garlic and fresh lime juice. Remember to refrigerate any home-made salsa until it’s time to serve. Nest the bowl in ice on the serving table or make sure you follow the two-hour rule.

Salsa and ingredients

Ingredients
18 fresh Roma tomatoes
1 medium jalapeño pepper, stem removed
1 small sweet onion, peeled
4 tablespoons fresh cilantro leaves
1 ½ teaspoons salt
2 tablespoons fresh garlic
2 ounces fresh lime juice

Directions

  1. Wash your hands and clean the cutting board and prep area with soap and water.
  2. Rinse the tomatoes, jalapeño pepper, and cilantro under running water.
  3. Chop the tomatoes into small pieces.
  4. Finely dice the onion, jalapeño pepper, and garlic.
  5. Chop the cilantro leaves into small pieces.
  6. Combine tomatoes, peppers, onion, cilantro, salt, garlic and lime juice in a bowl and refrigerate until serving time.
  7. Enjoy!
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