Tailgate Food Safety Tips

It’s that time of year again––football season! Every football team needs a good safety, and so does every tailgate. On the field, the safety helps protect the team and prevent big plays from happening. At the tailgate, food safety plays a similar role of protecting guests from foodborne illnesses.

It’s easy to get caught up with all the things that make tailgates and watch parties exciting. The coolers, grills, dips, and desserts—my mouth is watering just thinking about the yummy tailgate food! Just like football, a successful gathering requires a game plan. Before heading out to the pregame tailgate, take a few minutes to get your food safety defense ready.

1. Start with a clean field.

• Wash your hands with warm, soapy water for at least 20 seconds before and after prepping food. If at a tailgate, bring a water jug with a spigot faucet to use for water. If you don’t have access to water and soap, bring hand sanitizers and moist wipes.

2. Stay in the right zone.

• Keep cold items at or below 40 degrees. Hot items need to be at or above 140 degrees.
• If tailgating, pack frozen and cold foods in the cooler right before you leave the house. Place raw meats in sealed bags at the bottom of coolers and fill the chest completely with ice. Place all drinks in a separate cooler from the one with food items. 
• The way you display your food matters. Use an ice bath for cold foods and slow cookers or chafing dishes for foods that need to stay warm. 
• Know when it’s time to throw. Food that is kept at room temperature or warmer should be tossed after two hours. If it’s an even hotter day and the temps are above 90 degrees, toss food out after an hour of sitting out. 

3. Don’t fumble with cross contamination. 
   • Each food item should have its own serving dish and utensil.
   • Always wash your hands and surface areas with soap and water before and after handling and preparing raw meat. 
4. Make the right call.
   • Use a meat thermometer to ensure all meats have safe internal temperatures before eating. 
     • Poultry: 165 ^oF
     • Ground meats like beef, pork, lamb: 160 ^oF
     • Hot dogs, bratwurst or other sausages, burgers: 160 ^oF
     • Steaks, chops, roasts: 145 ^oF

It’s your team’s job to protect the end zone. It’s your job to protect the tailgate plate. MSU Extension has a great publication on tailgate food safety. Check out Publication 3328, “Tailgating Food Safety.” Follow correct food safety guidelines and everyone will be a winner!