K-State food scientist Karen Blakeslee outlines food safety tips when getting together for the Superbowl
With another Superbowl approaching, along with family get-togethers and other parties, Kansas State University food scientist Karen Blakeslee is waving a yellow flag to help assure that food safety stays in the game.
Blakeslee, who also is coordinator of K-State’s Rapid Response Center for Food Science, cautions consumers against the following ‘Party Food Penalties:’
- Don’t wash chicken wings. Washing poultry splashes bacteria up to three feet around your sink.
- Don’t leave food at room temperature. Reheat or chill foods within two hours.
- Don’t double dip. Use individual plates or bowls for dipping.
Blakeslee also reminds party-goers and hosts about four key concepts of food safety:
Clean: Prepare yourself for the win!
- Wash your hands with warm soapy water for 20 seconds.
- Wash and sanitize all dishware and utensils.
Separate: Your best defense!
- Keep raw meat and poultry away from ready-to-eat-foods.
- Use a clean utensil for each dish.
- Use a clean plate when going for second helpings of food.
Cook: A game winner!
- Use a food thermometer to check for doneness.
- Cook all poultry to an internal temperature of 165 degrees Fahrenheit.
- Cook burgers and sliders to an internal temperature of 160 F.
- Heat soup and reheated foods to 165 F.
Chill: Don’t let the clock expire!
- Keep hot foods hot and cold foods cold.
- Put out food in batches.
- Follow the two-hour rule (reheat or chill foods within two hours).
More food safety tips are available online from K-State’s Rapid Response Center for Food Science. Blakeslee publishes a monthly newsletter, called You Asked It!, with timely tips for safe food in and out of the home.
More information is also available at local extension offices in Kansas.
PHOTO: Delicious charcuterie board and veggie with dipping for American football game. (Adobe Stock │ #383201995 – Olesya)
