The USDA is offering food safety tips for your Super Bowl party this Sunday. Did you know that the Super Bowl is the second biggest food event in this country after Thanksgiving? It is very important to make sure that the food you serve at any party is safe so your guests don’t get sick.
Keep your food safe with the classic steps of Clean, Separate, Cook, and Chill. Follow these steps and your food will be safe and your party will be fun.
Clean your hands frequently with soap and warm water before preparing food and while you are making the food, especially after handling items such as raw meats and poultry and raw eggs. Make sure you wash your hands well with soap and water after going to the bathroom or after petting dogs and cats. Wash them for 20 seconds and dry well on paper towels. Encourage your guests to wash their hands before and after eating.
Separate raw meats and poultry and other foods that need to be cooked before eating from foods that are eaten raw, such as dips and vegetables. Start at the grocery store, keeping these foods away from each other. Put raw foods in plastic bags to prevent their juices from dripping onto other foods. And when preparing foods, use separate cutting boards and utensils when you are working with raw meats and other foods.
Cook using your food thermometer. This utensil is the only way to make sure that the meat, poultry, seafood, and egg products you serve are cooked to a safe internal temperature. Chicken wings should be cooked to 165°F, ground beef and pork to 160°F, and eggs to 160°F or well done.
Chill leftover foods promptly. Always serve hot and cold foods in small quantities and replace them frequently with fresh food right out of the oven, slow cooker, or fridge. The danger zone is 40°F to 140°F, where bacteria can grow quickly. Use an ice bath to keep cold foods cold, and use a slow cooker or heating tray to keep hot foods hot. All perishable foods should be refrigerated within two hours.
