Colorado State University Extension
SafeFood Rapid Response Network

Go to Table of Contents for this issue

Food Safety: The Game Plan for Tailgate Parties

Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Fall 2003

In autumn, pre-game tailgate parties are a long-standing American tradition enjoyed by many. Although tailgating is typically a cool weather activity in most areas of the country, it still requires the same safe food handling practices as summer picnicking. Let's take a look at some tailgate tips offered by USDA's Food Safety and Inspection Service (FSIS).

Hot Tips
Foods like chili or stew can be kept hot with an insulated container. To ensure the food stays hot, first fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed to keep the food hot (140º F or above) for several hours.

Chill Out
Plan ahead and chill the food in your refrigerator before packing for your tailgate. Carry all cold perishable foods, including potato or pasta salads, luncheon meats, raw hamburger patties, and cooked meat or chicken in an insulated cooler packed with several inches of ice, frozen gel packs or containers of frozen water. Wrap raw meat and poultry securely to prevent their juices from cross contaminating ready-to-eat foods.

Wash Up
Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces. If no potable water will be available, pack along water for cleaning up.

Grill It Right
Meat and poultry cooked on a grill often browns very fast on the outside, so check using a food thermometer to be sure they are cooked thoroughly. Cook hamburgers, sausage and all cuts of pork to 160ºF. For taste as well as safety, FSIS recommends cooking poultry breast meat to 170ºF and dark meat to 180ºF. Beef, veal and lamb steaks and roasts may be safely cooked to 145ºF for medium rare. It is best to avoid partially cooking food ahead of time, which allows bacteria to multiply to the point that subsequent cooking cannot destroy them.

The Wrap-Up
If bringing hot take-out food, eat it within 2 hours of purchase. Holding food at an unsafe temperature is a prime cause of foodborne illness. Food should not be left out of the cooler or off the grill for more than 2 hours (1 hour when the outside temperature is above 90ºF). Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. Remember to discard any leftovers that are not ice cold after the game.

Following this game plan is sure to reach the goal of preventing foodborne illness.

Source:

1. Food Safety and Inspection Service; U.S. Department of Agriculture. News Release: Oct. 16, 2002.

Disclaimer: The information available through this Web site is provided as a public service and for educational purposes only. All efforts have been made to ensure the material on this information system is accurate and up to date. However, Colorado State University Extension and SafeFood cannot be held responsible for any circumstances resulting from its use, unavailability, or possible inaccuracy. Also, reference in this Web to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation.