The end of summer signals
football season and that means tailgate parties at the stadiums
across the country. Tailgate parties allow sports fans to cook
and eat outdoors. To many fans, the tailgate party can be more
important that the actual game. They spend much time in planning
their party, yet overlook uninvited guests - - harmful microorganisms
present on the food products that can multiply rapidly when
food is left unprotected. Ignoring food safety can spoil a tailgate
party or game party at one’s home. Score some points with your
friends and family to have a safe party. Whether you’re headed
to the stadium or cooking out to watch the game on television,
here are some flavorful safe ideas.
accurately. Don’t estimate or guess. Keep hand wipes to
keep hands clean while at the stadium.
foods that are not prone to harbor harmful microorganisms:
fresh fruits and vegetables; cookies and cake; breads and
rolls; peanut butter. Cooked and well-cooled processed meat
or cold cuts products are less likely to carry harmful contaminates
than meat/poultry/fish based salads.
you take salads, prepare meat/egg/poultry/fish salads less
than 24 hours before serving and make sure that they are
refrigerated below 41°F.
sandwiches individually or place them in single service
food storage bags. Freeze them or keep it in refrigerator
below 41°F to improve food safety.
condiments and beverages such as juice, milk in refrigerator
separate coolers for beverages and food. Beverage coolers
are opened more frequently causing the temperature to rise.
raw meats and poultry in separate re-sealable food containers
and store them separate from cooked foods or foods that
will be eaten raw (fruits and vegetables).
coolers in the air-conditioned compartments of your vehicle
rather than the trunk. Keep coolers out of the sun, covered
with a blanket.
at the stadium: Grill only the quantity of food that will
be eaten. Use a meat thermometer to check for doneness.
Cook all burgers and ribs to 155°F, poultry to 165°F.
adequate supplies of utensils such as knives, tongs, spoons
and spatula. Keep soiled utensils separate from clean utensils.
Do not use the same utensil to handle raw and cooked items.
cooked items immediately. Leave cold foods in the cooler
until serving time.
eating, do not leave leftover cooked foods out of temperature
control. Put them back in the cooler. Put the leftovers
in the cooler. If the weather temperature is above 80°F,
discard uneaten foods after one hour. During cooler weather,
food may be kept up to two hours. IF IN DOUBT, THROW
harmful bacteria can NOT be seen, smelled or tasted.
KEEP HOT FOODS AT 140°F OR ABOVE,
KEEP COLD FOODS AT 41°F OR BELOW.
Carry your garbage
and dispose it properly. Please don’t litter.
tips should provide a line of defense to protect you from foodborne
illness and score some points with your friends!
this, or any food-safety-related information, please contact
Bureau of Consumer Health Services at 713/794-9200.
Contact the HDHHS Bureau of Consumer