1. Keeping Foods Cold: From the Store to the Tailgate

When you’re packing up for the tailgate, the key is keeping perishable items cold from start to finish.

• Use Plenty of Ice: Pack your cooler full of ice to ensure all perishable items remain at or below 41°F. Consider using block ice, which lasts longer, or ice packs.
• Raw Meat Storage: Keep raw meats wrapped tightly to avoid leaking onto other foods, and always place them at the bottom of the cooler. This keeps them colder and helps prevent cross-contamination.
• Monitor Cooler Temperatures: Use a thermometer in your cooler to ensure the temperature stays at or below 41°F. This is crucial for preventing the growth of harmful bacteria.
• Separate Coolers: Use separate coolers for raw meats, perishable foods, and beverages. This prevents constant opening and closing from exposing your food to warmer air.

2. Handling Hot Foods: Keeping Them Safe

If you’re bringing warm or hot foods to the tailgate, you’ll need to keep them at the right temperature to prevent bacterial growth.

• Temperature for Hot Foods: Keep hot foods at 140°F or above. Use insulated containers or chafing dishes to maintain this temperature.
• If You Can’t Keep It Hot: Refrigerate the food immediately and reheat it to 165°F before serving.

3. Onsite Cooking: Proper Food Temperatures

If you’re cooking at the tailgate, always have a food thermometer on hand to check the internal temperatures of meats and other foods:

• Ground Meats (Beef, Pork, Lamb, Veal): Cook to at least 160°F.
• Poultry (Chicken, Turkey): Cook to at least 165°F.
• Steaks, Roasts, and Chops: Cook to at least 145°F, then let rest for 3 minutes before eating.

4. Avoid Cross-Contamination

Cross-contamination is one of the biggest risks when handling food at a tailgate. Here’s how to avoid it:

• Separate Utensils & Plates: Always use separate utensils and platters for raw and cooked foods. Bring extra sets of utensils to avoid using the same ones for both.
• Marinades: If you marinate raw meats, never reuse that marinade on cooked foods. If you want to use the marinade for basting or serving, make sure to boil it for at least 5 minutes first.

5. Cleaning and Sanitizing Essentials

Keeping your tailgate area clean is essential to preventing the spread of bacteria:

• Water Supply: Bring extra water for cleaning, especially if there is no running water nearby. You’ll need it for washing hands, utensils, and surfaces.
• Cleaning Wipes & Sanitizer: Disinfecting wipes or sanitizing solutions are convenient for wiping down surfaces and cleaning hands when water isn’t available.
• Soap & Paper Towels: Always have soap and paper towels on hand for proper handwashing.

6. Leftovers: To Eat or Not to Eat?

Only enjoy leftovers if food has been properly stored throughout the tailgate.

• Safe Times: Food should not sit out for more than 2 hours. If the temperature is above 90°F (common in places like Florida), that window shortens to just 1 hour.
• Cooler Storage: Ensure leftovers are kept cold at 41°F or below in the cooler, and reheat them to 165°F before serving again.

7. Supply Checklist for a Safe Tailgate:

Make sure you’re fully prepared by packing these essentials:

• Water (for cleaning and drinking)
• Soap & Paper Towels
• Disinfecting Wipes & Hand Sanitizer
• Detergent for cleaning dishes
• Bags of Ice (plenty!)
• Separate coolers (for raw meats, perishable foods, and drinks)
• Thermometer (for both food and coolers)
• Extra Serving Utensils (to avoid cross-contamination)
• Chafing Dishes or Crock Pots (to keep hot food hot)

8. Keep Foods Out of the Danger Zone

The temperature “danger zone” is between 41°F and 140°F, where bacteria grow most rapidly. Follow these tips to keep food out of this range:

• Keep Cold Foods Cold: Maintain cold foods at 41°F or lower.
• Keep Hot Foods Hot: Use chafing dishes, crockpots, or insulated containers to keep hot foods at 140°F or above.

By following these simple food safety guidelines, your tailgate will not only be delicious but also safe for everyone to enjoy. Don’t let a foodborne illness ruin the fun—play it safe and score a touchdown with these tips!

Written by Elizabeth C. Shephard

References

Ask IFAS – Powered by EDIS. “FSHN14-10/FS256: Food Safety at Tailgating.” Ask IFAS – Powered by EDIS, edis.ifas.ufl.edu/publication/FS256. Accessed 25 Sept. 2024.

“Don’t Let Foodborne Illness Spoil Your Tailgate.” Virginia Tech News | Virginia Tech, 28 Aug. 2024, news.vt.edu/articles/2024/08/tailgate-food-safety-expert.html.

“Food Safety and Inspection Service.” Tailgating Food Safety Q & A | Food Safety and Inspection Service, www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/tailgating-food-safety-q-a. Accessed 25 Sept. 2024.

“Food Safety Tailgating Tips.” Penn State Extension, extension.psu.edu/food-safety-tailgating-tips. Accessed 25 Sept. 2024.

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