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Football season has kicked off nationwide and tailgating is as much a part of game day activities as the game itself. Don’t let your game day get spoiled with food poisoning or a foodborne illness. Handling food at the stadium is just as important as handling it at home. Food safety can be a team effort, especially when there is a group of people involved. Below are some rules of food safety to get your game on and lower the risk of getting a foodborne illness.
🚿 Wash Hands Before Handling Food
Portable handwashing stations are a must!
No sink available? Pack a portable handwashing station and hand sanitizer.(Sanitizer should not replace handwashing when hands are visibly dirty).
🧽 Clean & Sanitize Food Areas
Before and after food preparation:
A clean setup helps prevent cross-contamination and keeps guests safe.
🌡️ Keep Hot Foods Hot & Cold Foods Cold
🔥 Hot Foods
Keep foods at 140°F or higher
❄️ Cold Foods
Keep foods at 40°F or below
Danger Zone: 40°F to 140°F, bacteria grow rapidly in this temperature range.
🥩 Prevent Cross-Contamination
Keep raw foods separate from ready-to-eat foods.
Separate:
🥩 Raw meat, poultry and seafood
From:
🧀 Cheese
🥗 Prepared salads
🥬 Fresh fruits and vegetables
🍅 Condiments
🍞 Bread and buns
🌡️ Cook Foods to Safe Temperatures
Always use a food thermometer.
|
Food |
Minimum Internal Temperature |
|
Poultry (whole or ground) |
165°F |
|
Leftovers & casseroles (including jambalaya) |
165°F |
|
Ground beef, pork, sausage |
160°F |
|
Pork chops, roasts |
145°F + 3-minute rest |
|
Beef steaks & roasts |
145°F + 3-minute rest |
|
Fish |
145°F |
✅ Don't rely on color alone. Temperature is the only way to know food is safely cooked.
⏰ Watch the Clock on Leftovers
The Two-Hour Rule
Discard perishable foods left out for:
✅ More than 2 hours
✅ More than 1 hour if outdoor temperatures exceed 90°F
Foods commonly forgotten at tailgates include:
🍗 Cooked meats
🥔 Potato salad
🧀 Cheese trays
🍤 Dips and appetizers
🍚 Jambalaya and rice and beans dishes
When in doubt, throw it out.
🥨 Smart Tailgating Snack Choice
Think shelf-stable and individually wrapped
Pack shelf-stable snacks that do not require refrigeration, such as:
📦 Choose Individually Wrapped Snacks
There is a lower the risk of contamination.
✅ Easy to pack
✅ Easy to serve
✅ Safer for sharing
Download Publication ID:
✅ Tailgating Food Safety Checklist
☐ Portable handwashing station packed
☐ Soap and paper towels available
☐ Food thermometer packed
☐ Ice and coolers ready
☐ Raw foods separated from ready-to-eat foods
☐ Hot foods kept above 140°F
☐ Cold foods kept below 40°F
☐ Leftovers discarded according to the two-hour rule
☐ Food prep and serving areas cleaned and sanitized
Safe Tailgating = Great Food, Great Fans, Great Memories! 🏈
Yield 6-8 servings
1 16-ounce package of dried white beans, rinsed and sorted
6 cups of chicken broth
2 medium onions, chopped
2 (4 ounce) cans of chopped green chilies
4 cloves garlic, minced
1 Tablespoon of olive oil
2 teaspoons cumin
1 ½ teaspoon oregano
1 teaspoon cayenne pepper
2-3 pounds cubed chicken breast (about 1-inch cube size)
1 cup lite/reduced fat sour cream
Salt to taste
Whole Wheat Tortilla Chips
Green Onions
1 cup shredded Monterey Jack Cheese
Combine the beans with enough water to cover in an 8-quart stockpot. Bring to a boil. Remove from heat. Let stand for 1 hour; drain.
Combine the beans and broth in the stockpot. Bring to a boil. Reduce the heat. Simmer for 2 hours or until the beans are tender.
Sauté the onions, green chilies and garlic in the olive oil in a skillet until tender. Add to the bean mixture. Cook for 20 minutes.
Add the cumin, oregano, cayenne pepper and chicken. Simmer until chicken is cooked through.
Stir in the sour cream, and salt. Simmer on low until ready to serve.
Ladle into soup bowls over tortilla chips. Top with green onions and cheese.
*May be frozen before adding sour cream.Store in freezer safe containers for up to 2 weeks.On gameday, remove from freezer and reheat to a low boil.Reduce heat to medium and add sour cream.
Recipe provided by Quincy Vidrine, Regional Coordinator, Nutrition & Community Health
Pub 3614 - Food Safety and You - Tailgating_2pdfpdf / 0.87MB