For Immediate Release
February 3, 2017; 9:30am
DPHSS Release No. 2017-033
Observe Food Safety during the Super Bowl
The Division of Environmental Health of the Department of Public Health and Social Services is encouraging the following safe food handling behaviors during Super Bowl LI.
Keep it clean
Wash your hands with soap and warm running water for at least 20 seconds before and after handling food; before and after handling raw meat and poultry; after touching dirty kitchen equipment, utensils, dishes or work surfaces; and when hands are visibly dirty. Hand washing is one of the best ways to prevent the spread of foodborne illness. Wash all kitchen utensils, dishes, and countertops with water and soap.
Separate raw meats from vegetables and ready-to-eat foods. Provide serving utensils and small plates to discourage eating directly from bowls with dips and salsa.
Cook it well
Measure the internal temperature of chicken wings and ground beef sliders; temperature should reach 165°F and 160°F, respectively.
Watch the clock
Follow recommended microwave cooking and standing times. Track how long foods have been on the buffet. Put leftovers in the refrigerator within 4 hours. Discard foods that have not been properly held (41°F or cooler for cold foods, and 140°F or more for hot foods) for over 4 hours.
Keep it safe
Use chafing dishes, slow cookers, and warming trays to keep hot food hot at 140°F or more. Keep cold foods cold, like salsa and dips, at 41°F or cooler. Replace ice often.
Protect all “TO-GO”
Divide leftovers into smaller portions, place in shallow containers, and refrigerate. Keep them protected from any potential contamination.
For more information, please call the Division of Environmental Health at 735-7221.