Skip main navigation

Military Health System

Hurricane Milton & Hurricane Helene

Emergency procedures are in place in multiple states due to Hurricane Milton & Hurricane Helene. >>Learn More

Don't Fumble Food Safety on Super Bowl Sunday

Image of Marine with the 26th Marine Expeditionary Unit participate in a football tournament in Spain. Marine with the 26th Marine Expeditionary Unit participates in a football tournament in Spain. (Photo by: Marine Corps 1st Lt. Gerard Farao)

On February 13, millions of Americans will come together to watch Super Bowl LVI and feast on hot and cold snacks throughout the four-hour event. This uniquely American tradition scores big on entertainment, but it is also rife with opportunity for foodborne illness.

"As families and friends safely gather to watch the big game, keep food safety in mind. No matter who you're rooting for, foodborne illness is a dangerous opponent we face during the game," said Agriculture Secretary Tom Vilsack. "Millions of people get sick from food poisoning each year. Following guidance on keeping food at safe temperatures, proper handwashing and avoiding cross-contamination will protect you and your party guests."

Unlike other food holidays when meals are often consumed within an hour, Super Bowl fans often snack on food throughout the game. Perishable foods, such as chicken wings, deli wraps and meatball appetizers, as well as cut fruit and vegetable platters, can only be left out for two hours before they become at risk of bacteria multiplying to dangerous levels. USDA recommends you put out small amounts of food and replenish it frequently.

Here are some food safety tips for Super Bowl Sunday:

#1 Remember Your Four Steps to Food Safety

  • Clean: Wash hands for 20 seconds before and after handling raw meat and poultry. Clean hands, surfaces and utensils with soap and warm water before cooking and after contact with raw meat and poultry. After cleaning surfaces that raw meat and poultry has touched, apply a commercial or homemade sanitizing solution (1 tablespoon of liquid chlorine bleach per gallon of water). Use hand sanitizer that contains at least 60 percent alcohol.
  • Separate: Use separate cutting boards, plates and utensils to avoid cross-contamination between raw meat or poultry and foods that are ready-to-eat.
  • Cook: Confirm foods are cooked to a safe internal temperature by using a food thermometer.
  • Chill: Chill foods promptly if not consuming immediately after cooking. Don't leave food at room temperature for longer than two hours.

#2 Cook Your Food to a Safe Internal Temperature

  • Using a food thermometer, ensure you reach a safe internal temperature when cooking: meat (whole beef, pork and lamb) 145°F with a 3-minute rest; ground meats 160°F; poultry (ground and whole) 165°F; eggs 160°F; fish and shellfish 145°F; and leftovers and casseroles 165°F.
  • If chicken wings are on the menu, use a food thermometer on several wings to gauge the doneness of the entire batch. If one is under 165°F, continue cooking all wings until they reach that safe internal temperature.

#3 Avoid the Danger Zone

  • Bacteria multiply rapidly between 40°F and 140°F. This temperature range is called the Danger Zone.
  • Perishable foods, such as chicken wings, deli wraps and meatball appetizers, should be discarded if left out for longer than two hours. To prevent food waste, refrigerate or freeze perishable items within two hours.
    • Keep cold foods at a temperature of 40°F or below by keeping food nestled in ice or refrigerated until ready to serve.
    • Keep hot foods at a temperature of 140°F or above by placing food in a preheated oven, warming trays, chafing dishes or slow cookers.
  • Divide leftovers into smaller portions and refrigerate or freeze them in shallow containers which helps leftovers cool quicker than storing them in large containers.

#4 Keep Takeout Food Safe

  • If you order food and it's delivered or picked up in advance of the big game, divide the food into smaller portions or pieces, place in shallow containers and refrigerate until ready to reheat and serve. You can also keep the food warm (above 140°F) in a preheated oven, warming tray, chafing dish or slow cooker.
  • When reheating food containing meat or poultry, make sure the internal temperature reaches 165°F as measured by a food thermometer.
  • If heating food in the microwave, ensure that contents are evenly dispersed. Because microwaved food can have cold spots, be sure to stir food evenly until the food has reached a safe internal temperature throughout.

For more food safety information, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854), email MPHotline@usda.gov or chat live at ask.usda.gov from 10 a.m. to 6 p.m. ET, Monday through Friday.

You also may be interested in...

Article Around MHS
Mar 28, 2024

Do You Eat from Your Garden?

Nutrition infographic

March is National Nutrition Month. This year’s theme is “Beyond the Table.” Consuming a variety of fruit and vegetables daily decreases your risk of various diseases (i.e., heart disease, cancer, etc.) and other disorders/ailments.

Article Around MHS
Mar 18, 2024

Good Nutrition, Good Health, Bayne-Jones Army Community Hospital Educates, Raises Awareness

Capt. Aireal Williams, chief of nutrition care division, and Holly Seager, both registered dieticians at Bayne-Jones Army Community Hospital raise awareness during National Nutrition Month about making informed food choices, developing healthful eating habits, and educating patients on the role registered dieticians and nutrition and dietetic technicians play on their healthcare team at the Joint Readiness Training Center and Fort Johnson, Louisiana (Photo: Jean Graves)

Bayne-Jones Army Community Hospital raises awareness in March about making informed food choices, developing healthful eating habits, and educating patients on the role registered dieticians and nutrition and dietetic technicians play on their healthcare team. March 13 is National Registered Dietician and March 14 is Nutrition and Dietetics Technician ...

Topic
Jul 8, 2024

Total Force Fitness

Readiness is measured in more than just physical fitness and medical status. Through Total Force Fitness, we’re going to talk about other areas in your life – like social, spiritual, environmental, and financial – to make sure you and your community are ready for you to do your job.

Article Around MHS
Feb 12, 2024

The Breakfast Club

U.S. Air National Guard Senior Airman Rose Gurley, a dental technician assigned to the 175th Medical Group, noticed that many of her fellow airmen were skipping breakfast due to their early working hours. She organized some of her teammates and began sponsoring morning meals for the medical group. (Photo by U.S. Air National Guard Staff Sgt. Emily Batchelor)

During the early morning hustle of medical personnel, U.S. Air National Guard Senior Airman Rose Gurley, a dental technician assigned to the 175th Medical Group, noticed a common struggle. Many of the airmen were skipping breakfast due to the early working hours.

Article Around MHS
Jan 29, 2024

Beyond Base Boundaries: Travel Team Provide Health Care to Service Members

In a deployed environment, medical services surface as the guardians of readiness. Beyond healing wounds, these services fortify the resilience of forces and are a critical component in military preparedness. That’s why a team comprised of dental and optometry specialists traveled to provide dental and optometry care for service members within the U.S ...

Skip subpage navigation
Refine your search
Last Updated: July 11, 2023
Follow us on Instagram Follow us on LinkedIn Follow us on Facebook Follow us on X Follow us on YouTube Sign up on GovDelivery