El Paso County Public Health
By Samantha Lawson, retail food program manager of El Paso County Public Health
Whether you’re looking forward to rooting for your favorite football team, or are eagerly anticipating this year’s commercials, one thing is paramount to a Super Bowl party —the delicious spread of food.
Unlike other food holidays where meals are often consumed within an hour, Super Bowl parties often include snacking throughout the game for a longer duration of time. As you’re preparing for this year’s celebrations, be sure your game plan includes how you’ll safely prepare and serve food.
KEY PLAYS TO AVOID FOOD SAFETY PENALTIES:
• Wash your hands with soap and running water for at least 20 seconds before, during and after preparing food and before eating.
• Separate raw meats from ready-to-eat foods like vegetables when preparing, serving, or storing foods.
• Make sure food is cooked to a safe internal temperature.
• Chicken wings = 165°F (74°C)
• Burgers and sliders = 160°F (71°C)
• Chili and other reheated foods = 165°F (74°C)
• Keep hot foods hot (140°F or warmer) and cold foods cold (40°F or colder) throughout the game.
• Throw out perishable food that has been sitting at room temperature for more than two hours (or more than one hour if it has been exposed to temperatures above 90°F).
FOOD SAFETY PLAYBOOK:
The warm-up: prepping food
• Wash or scrub fruits and vegetables under running water, even if you don’t plan on eating the peel.
• Use separate cutting boards, plates and utensils to avoid cross-contamination between raw meat and foods that are ready-to-eat.
• Wash your cutting boards, dishes, utensils and countertops with hot, soapy water after preparing each food item.
- Make a plan for how you’ll keep food at the appropriate temperature during the game. Bacteria love temperatures between 40°F (4°C) and 140°F (60°C), also called the danger zone, and will grow rapidly if they are in this temperature environment for more than two hours.
- Be sure to put cooked food and leftovers in the fridge or freezer within two hours of preparing, or within one hour if the food is exposed to temperatures above 90°F.
• Refrigerate cooked food and leftovers for three to four days at most. Freeze the food if you won’t be eating it soon.
Kickoff: serving food with safety in mind
• Use a food thermometer to check that each dish has reached a safe internal temperature.
• Offer clean, separate serving utensils for each dish to discourage guests from eating directly from bowls.
For more information on food safety, visit the El Paso County Public Health website at
https://www.elpasocountyhealth.org/licenses-permits-inspections-water-testing/retailfood/food-safety
