By Susan West
Uncle Mike’s Super Bowl party was legendary. People raved about the wings, the nachos, the game, everything… until the next day. Unfortunately for Mike and his guests, foodborne pathogens had crashed the party. He could have saved everyone a lot of gut misery if he’d just taken a few precautions. Here are a few easy ways to avoid the same fate.
Before the big day: Avoiding cross-contamination starts in your shopping cart. Keep raw meats apart from produce, and grab a food thermometer while you’re in the store. When you get home, stash everything in its own area, and get to cleaning. (Don’t forget the bathroom. Make sure it has soap, wipes, and paper towels.)
![](https://redcrossphillyblog.wordpress.com/wp-content/uploads/2024/02/keepclean-rules-of-game-1080px.png?w=1020)
Food prep time: Start by washing your hands for at least 20 seconds. Then rinse your produce, and if you’re handling raw meat or chicken, use a separate knife and cutting board. As you prep your protein, grab the thermometer; it’s your only tool for making sure your wings or meat are cooked. Place the probe in the thickest part of the wing, avoiding the bone. The temp should be 165°F. Check multiple wings, not just one.
Buffet basics: Super Bowl Sunday is notorious for foodborne illnesses, because people tend to leave munchies out for hours. Don’t do that. (That was Uncle Mike’s big mistake!) Keep buffet portions small, and replenish often so bacteria can’t thrive. Two hours is the maximum safe time for leaving food at room temperature. Set a timer to remind yourself. Set out individual utensils and small plates—no double dipping, folks!
![](https://redcrossphillyblog.wordpress.com/wp-content/uploads/2024/02/time-rules-of-game-1080px.png?w=1024)
The numbers: Keep hot foods hot (140°F minimum), and cold foods cold (40°F or colder). Ordering takeout? You’re not off the hook; use the same precautions noted above.
The chafing dish, slow cooker, and warming tray are your friends. For cold foods like salsa or guac, nest serving dishes in bowls of ice. If you plan on serving food for the whole game, hold back half of the food in the fridge or oven. Serve half your food as the game starts, and swap it out at halftime.
![](https://redcrossphillyblog.wordpress.com/wp-content/uploads/2024/02/serve-rules-of-game-1080px.png?w=1014)
After the party: If you accidentally left perishable food at room temp for too long, toss it. (This includes meat, chicken, turkey, seafood, eggs, dairy, cut fruit, cooked rice, and leftovers.) Refrigerate or freeze leftovers immediately—it’s OK to put hot foods directly into the refrigerator! Your leftovers will last three or four days in the fridge, max. Hungry the morning after? Reheat leftovers to at least 165°F. This includes leftovers warmed up in the microwave.
Sadly, Uncle Mike’s party is no longer an annual bash. Make yours an event to remember, for all the right reasons!