Thanksgiving is the only day of the year that Americans eat more food than we do on Superbowl Sunday. Unfortunately, some of us will get something from a Superbowl buffet that nobody wants, food poisoning. If you’re hosting a party, follow these food safety tips from the U.S. Food and Drug Administration (FDA) to keep your guests safe.
Keep hot foods hot. Hot foods need to be kept at an internal temperature of 140° F or warmer. Check the product label or use a food thermometer to check the temperature your food warmer, chafing dish or slow cooker can reach before you use it. Bacteria can multiply quickly on hot foods that are not held at this temperature.
Keep cold foods cold. Cold foods should be kept at a temperature of 40° F or colder. Keep cold foods refrigerated until serving time. Bacteria on foods that are meant to be chilled can multiply quickly at temperatures higher than 40˚ F. Put serving platters on ice if they will be out for more than two hours, or try dividing your dish onto several plates, put out one and keep the rest refrigerated. When the first one’s gone, replace it with a fresh plate from the fridge. This tip will also better accomodate guests arriving, ot eating at different times.
Out with the old. The nature of a buffet allows bacteria from people’s hands to get on the food and bacteria can multiply at room temperature. So don’t add food to serving dishes, instead replace nearly-empty serving dishes with freshly-filled ones.
Remember the 2-Hour Rule. Any perishable food left out at room temperature for more than two hours needs to be thrown out. If room temperature is above 90°F, the safe-holding time is reduced to one hour.
