Keep Foodborne Illness at Bay on Super Bowl Sunday

Super Bowl Sunday implies food, fun and football, but it can also bring a fourth ‘F’: foodborne illness. The good news is that this does not have to be the case. Follow these winning food safety plays and you will be ready to score a ‘win’ for food safety on game day:

  1. Have a good game-day warm-up by keeping things CLEAN. Before you eat or handle food, wash your hands, food prep tools and surfaces. Wash hands for 20 seconds with soap and warm water to avoid spreading bacteria to other surfaces. Also wash cutting boards, utensils and other surfaces before and after each use.
  2. SEPARATE raw meat and poultry from ready-to-eat foods to keep up a good defense. Be sure to use clean and different utensils for each dish.
  3. Avoid a false start- COOK to the correct temperature. Use a food thermometer to check that foods cook to the right temperature. This includes cooking to 165°F for chicken and 160°F for ground beef.
  4. Watch the clock to stay CHILL. Throw away perishable foods that sit at room temperature for more than two hours, or one hour if it’s 90°F or warmer. Also, take a timeout before halftime to check that food is out of the “danger zone” between 40°F to 140°F.

Follow these tips and you’ll be ready to score a touchdown for food safety!

For more information on general and Super Bowl food safety, visit the VDH Food Safety page and: