- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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)
- 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.