It’s better to be safe than sorry.
Game day is all about football, friends, and plenty of food. But hours of snacking on dips, wings, and party platters can turn into a recipe for foodborne illness if safety is not a priority.
The U.S. Food and Drug Administration recommends following key food safety tips to help prevent food poisoning. “Don’t let foodborne illness ruin the fun,” the agency stated.
The food safety experts highlight the importance of washing hands with warm water and soap for at least 20 seconds before handling food.
“Wash your cutting boards, dishes, utensils, and counters with hot soapy water after preparing each food item,” according to the FDA.
Also, fresh fruits and vegetables should be rinsed under running tap water, even those with skins and rinds that are not eaten.
Moreover, the FDA recommends keeping raw meat, poultry, seafood, and eggs separate from ready-to-eat foods in your cart, bags, and fridge. It’s also advisable to use different cutting boards for raw proteins and fresh produce to reduce the risk.
“Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot, soapy water,” the agency added.
To ensure food is cooked safely, experts recommend using a food thermometer. Meat, poultry, seafood, and eggs should be cooked to the appropriate internal temperatures—165°F for poultry, 160°F for ground beef, and 145°F for seafood.
Lastly, the FDA advises keeping hot foods heated to 140°F or above and cold foods chilled to 40°F or below. “If you’re planning a buffet and aren’t sure how quickly the food will be eaten, keep serving portions small,” they said.