It's football season! That means fans are grilling out and picnicking at stadiums. But do you know how to serve safe food? Penn State Extension is offering tailgating food safety tips to keep you and your friends safe. You can download a free brochure of these tips by Catherine Cutter, professor of food science in the College of Agricultural Sciences and Penn State Extension assistant director for food safety and qualify programs. Safety starts when preparing for your tailgating session. First, if you are going to grill meat, make sure it is properly defrosted. Never defrost meat on the counter or outside. Defrost it in the fridge, and allow enough time to make sure it's thawed. Prepare a handwashing station to take to the stadium. Set up a five gallon water container with a … [Read more...]
The FDA Offers Tips on Tailgating Food Safety
Fall is football season, and that means a lot of eating. Tailgating is part of that sport; people set up grills and picnic tables in the parking lots of stadiums and chow down. The FDA is offering tips to make your tailgating event a food safety success. Plan ahead for food safety. Make sure you have these items on hand to keep the food you serve safe: paper towels, moist towelettes or hand sanitizer, two coolers (one for food and one for beverages), ice, frozen gel packs, two sets of cooking utensils (one for raw foods and one to take cooked food off the grill), paper plates, disposable silverware, a food thermometer to check the temperature of burgers and chicken, and clean containers to hold leftovers. Always wash your hands well with warm water and soap for at least 2o … [Read more...]
Tailgating This Weekend? The USDA Offers Food Safety Tips
Tailgating, or eating in the parking lot of a stadium, is very popular during football season. Keeping food safe at these events requires safe food handling techniques, especially since refrigeration and running water aren't available. The USDA is offering tailgating tips to help keep you safe. You can download a PDF of this information at the USDA web site. Always pack cold perishable foods such as raw meats in insulated cooler with frozen gel packs or containers of ice. Keep an appliance thermometer in the cooler to make sure the food stays at 40 degrees F or below. Pack raw foods and cooked foods in separate coolers. Hot take-out food should be eaten within two hours of purchase (don't start the timing when you arrive at the event). All perishable foods should be eaten or … [Read more...]
