Food Safety Tailgating Tips

Preparing for a Tailgate

Food Safety Supply Checklist

• Water for handwashing, cooking, cleaning
• Handwashing supplies: liquid soap, paper towels
• Cleaning supplies: detergent, disposable cloths, sanitizer such as disinfecting wipes or sprays for sanitizing surfaces that come in contact with food
• Bags of ice for keeping food cold and separate bags of ice to add to drinks
• Several sets of serving utensils
• Thermometer (properly calibrated)

When Shopping for a Tailgate

• Buy cold food last.
• Keep raw meat separate from other items in the grocery cart, during transport and at home.
• Take food directly home so perishable food is not in the temperature danger zone for too long.

Keep Hot Foods Hot and Cold Food Cold

• Separate perishable foods into two smaller dishes, one to be served before the game and one for after; bring separate utensils for each dish.
• Plan for few or no leftovers.
• Make sure leftovers can be properly cooled in cooler; if not, discard.

Properly Defrost Meat

• When defrosting meat or other food items, allow enough time to thaw under refrigeration.
• Do not thaw frozen food items at warm outside temperatures.

Marinate Meat in a Cooler or Refrigerator

• When preparing marinade, reserve and refrigerate a separate portion for flavoring cooked food.
• Discard any remaining marinade that was used for raw meat.

Do Not Partially Cook Meat

• Bring either raw meat to cook at the tailgate or fully cooked meat to reheat.

Packing for a Tailgate

Keep Cold Foods Cold (Below 40°F [4°C])

• Pack food directly from refrigerator to cooler.
• Pack a separate drink cooler so the main food cooler is opened less and food stays cold.
• Keep coolers in the coolest place possible, such as in an air-conditioned car.
• Bring enough ice to keep coolers below 40ºF (4ºC) until food is gone or food is returned to refrigerator.
• Keep raw and ready-to-eat (RTE) foods separate to prevent cross-contamination.
• If possible, keep raw meat in a separate cooler, away from ready-to-eat foods.
• If not, store raw meat in leak-proof containers and under RTE foods in cooler.
• Regularly drain coolers of melted ice.
• Keep a refrigerator thermometer in the cooler.

Keep Hot Foods Hot (Above 140°F [60°C])

• Use insulated carrying cases with heated inserts to transport hot dishes.
• Monitor temperatures with a calibrated food thermometer.

Don't Forget Supplies for Cleaning

• Pack liquid soap, plenty of water, and paper towels for handwashing and cleaning on site.
• Pack sanitizer such as disinfecting wipes or disinfecting sprays for sanitizing food-contact surfaces.

Grilling at a Tailgate

Keep Raw Meat Cold and Cooked Meat Hot

• Remove meat from cooler immediately before placing on grill.
• Cook only a portion of meat that will be consumed in 2 hours or less.

Cook Meat Thoroughly

• Make sure that meat has reached the recommended internal temperature before consuming (see "Recommended Cooking Temperatures").
• Use a clean, properly calibrated thermometer to check the final internal cooking temperature of foods.
• Do not use the color of the meat to determine proper cooking; meat that has changed to a "cooked" color may not have reached the proper temperature to kill harmful bacteria.

Recommended Cooking Temperatures

Use a calibrated food thermometer to check the final internal cooking temperature of foods.

Remember ... When In Doubt, Throw It Out!

Serving at a Tailgate

Prevent Cross-contamination

• Use a clean platter and serving utensils for serving cooked meat. Juices from raw meat can contain bacteria that can contaminate cooked products.

Keep Cold Food Cold and Hot Food Hot

• Do not let food sit out for more than 2 hours.
• In hot weather (above 90°F (32°C)) food should sit out for no more than 1 hour.
• Replace serving utensils every 2 hours or every 1 hour when temperatures are above 90°F (32°C). Hot food can be kept hot by holding in chafing dishes, crock pots, or on a closed, lighted grill.

Temperature Danger Zone

Microorganisms, including those that cause foodborne illness, grow rapidly between 40°F (4°C) and 140°F (60°C), the temperature danger zone. The key is to minimize the time foods are at a temperature between 40°F (4°C) and 140°F (60°C) so microorganisms do not have a chance to multiply. Keep foods out of the temperature danger zone by storing, cooking, cooling, and holding foods at the correct temperatures.

Make Handwashing a Priority

Tossing around a football, petting the dog, or setting up a tent will leave hands dirty. Cooks, servers, and people eating food should wash their hands frequently.

Handwashing Station

• 5-gallon container with a spigot to hold water
• Paper towels
• Liquid soap
• Bucket to catch wash water
• Trash bag

Wash Hands

• Before handling food or eating
• After touching raw foods (uncooked meat)
• After sneezing or coughing
• After handling garbage

Steps for Tailgating Handwashing

1. Wet hands.
2. Apply enough soap to produce a good lather.
3. Rub hands together for at least 20 seconds (the time it takes to sing "Happy Birthday").
4. Rinse with water.
5. Dry hands using a clean paper towel.

Oops! We forgot the handwashing supplies!

• In a pinch, disposable antiseptic wet wipes can be used for handwashing. Just don't forget to wipe hands thoroughly for 20 seconds.
• Hand sanitizers should not be used in place of proper handwashing, unless handwashing facilities are not available.
• Hand sanitizers can be used in addition to good handwashing, but not as a substitute.
• Wash your hands with soap and water as soon as possible.