Food safety will help ensure a great tailgate party

Tuesday, September 9, 2014

Even though the temperatures may still be a bit on the warm side, fall is in the air, and that means one thing across the state of Oklahoma – it is football season.

Thousands of people gather on both high school and college campuses across the nation not only for a great football game, but also as a time to gather with friends and family at a tailgate party.

Barbara Brown, Oklahoma State University Cooperative Extension food specialist, said tailgate parties can be a lot of fun, but make sure to keep food safety in mind at all times.

“When tailgating, refrigerators and running water aren’t always available, therefore, consumers should make themselves familiar with safe food handling practices in this kind of environment,” Brown said. “Plan ahead to make sure you have enough ice chests and all the tools you need to cook safely.”

When packing foods and beverages, be sure to have enough ice and frozen gel packs on hand to keep everything cold. Keep cold, perishable food, both raw and cooked, in a cooler. Store raw meat and poultry in a separate ice chest, away from ready-to-eat foods.

A food thermometer is an important tool to have at a tailgate gathering. It can be used to check the internal temperature of foods, as well as help keep an eye on the temperature of the food inside a cooler. Make sure those foods do not get above 40 degrees Fahrenheit. If your menu consists of hot take-out food, make sure to consume it within two hours of purchase. That time is cut to an hour if the air temperature is above 90 degrees.

If you have plans to cook at your tailgate party, Brown said bring a container of water and soap for hand washing in the event running water is not available.

“Always wash your hands with warm water and soap for at least 20 seconds before and after handling food,” she said. “Be sure to cook all foods to a safe minimum internal temperature to destroy harmful pathogens. Using a food thermometer is the only way to confirm the internal temperature of the meat.”

Raw beef, pork, lamb steaks, chops and roasts should be cooked to an internal temperature of 145 degrees Fahrenheit or higher. Raw ground meats should be cooked to at least 160 degrees Fahrenheit, and all poultry should have an internal temperature of 165 degrees or higher before being consumed.

Meat should be cooked thoroughly at home and reheated at the tailgate, or cooked completely at the game. Partially cooking meat or poultry ahead of time without reaching a safe, internal temperature will allow harmful pathogens to survive and grow. When removing cooked foods from the grill, make sure to use a clean platter and utensils as another method of avoiding cross contamination. All cooked foods should be consumed within two hours. If you have food leftover, ensure it is properly packaged before putting it back in the cooler. Also, make sure there is enough ice or frozen gel packs to keep the food cold until you get home after the game.

“Tailgate parties are a great way to celebrate your favorite team and spend quality time with family and friends,” Brown said. “Just make sure you follow the same food safety rules you would if you were cooking at home.”