Game Day and Public Events Steps to Food Safety Activities

Information and Resources

• Cook It Well
  Cooking food to the proper temperature gets rid of harmful germs. Use a food thermometer to check meat and microwaved dishes on your menu.
  Make sure chicken wings (and any other poultry) reach a minimum internal temperature of 165°F and that ground beef items reach 160°F.
  Follow frozen food package cooking directions when cooking in microwave.
• Keep It Safe
  If preparing food in advance, divide cooked food into shallow containers and store in a refrigerator or freezer until the party begins. This encourages rapid, even cooling.
  Keep hot foods at 140°F or warmer. Use chafing dishes, slow cookers, and warming trays to keep food hot on the buffet table.
  Keep cold foods, like salsa and guacamole, at 40°F or colder. Use small service trays or nest serving dishes in bowls of ice.
  Getting takeout or delivery? Make sure to keep hot foods hot, and cold foods cold.
  Divide large pots of food, such as soups or stews, and large cuts of meats, such as roasts or whole poultry, into small quantities for refrigeration to allow them to cool quickly and minimize time in the temperature “danger zone” between 40°F and 140°F.
• Watch the Time
  Follow recommended cooking and standing times.
  “Cold spots”—areas that are not completely cooked—can harbor germs.
  Always follow directions for the “standing time”— the extra minutes food should rest to finish cooking.
  Track the time that food stays on the buffet.
  Throw away any perishable foods that have been out at room temperature for two hours or more.
• Avoid Mix-ups
  Separate raw meats from ready-to-eat foods like veggies when preparing, serving, or storing foods.
  Make sure to use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs.
  Offer guests serving utensils and small plates to discourage them from eating directly from the bowls with dips and salsa.
• Store and Reheat Leftovers the Right Way
  Divide leftovers into smaller portions or pieces, place in shallow containers, and refrigerate or freeze.
  Refrigerate leftover foods at 40°F or below as soon as possible and within two hours of preparation. It is OK to put hot foods directly into the refrigerator.
  Refrigerate leftovers for three to four days at most. Freeze leftovers if you will not be eating them soon.
  Reheat leftovers to at least 165°F before serving. This includes leftovers warmed up in the microwave.

Serving Salsa on Game Day?

Try this recipe for fresh salsa that uses fresh garlic and fresh lime juice. Remember to refrigerate any homemade salsa until it is time to serve. Nest the bowl in ice on the serving table or make sure you follow the two-hour rule.

Ingredients
18 fresh Roma tomatoes
1 medium jalapeño pepper, stem removed
1 small sweet onion, peeled
4 tablespoons fresh cilantro leaves
1 ½ teaspoons salt
2 tablespoons fresh garlic
2 ounces fresh lime juice

Directions

• Wash your hands and clean the cutting board and prep area with soap and hot water.
• Rinse the tomatoes, jalapeño pepper, and cilantro under walking water.
• Chop the tomatoes into small pieces.
• Finely dice the onion, jalapeño pepper, and garlic.
• Chop the cilantro leaves into small pieces.
• Combine tomatoes, peppers, onion, cilantro, salt, garlic, and lime juice in a bowl and refrigerate until serving time.

Storing Food
Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.

• Egg Storage Chart
• Ham Storage Chart
• Storage Times for the Refrigerator and Freezer
• Refrigerated Food and Power Outages
• Frozen Food and Power Outages

Preparing and Cooking Food
One of the basics of food safety is cooking food to its proper temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.

• Minimum Cooking Temperatures
• Meat and Poultry Roasting Chart
• Ham Cooking Chart
• Turkey Thawing Chart
• Turkey Roasting Chart
• Alternative Ways to Cook Turkey

Handwashing Educational Downloads