In this episode of Meriden Health Talk, our Environmental Health Office is here to give you some food safety tips as you are gearing up for your game day spread. 

Tip #1: Wash your hands with soap and water before cooking, after handling raw meat, and before serving food. And don’t forget surfaces! Cutting boards, counters, and serving utensils should be cleaned and sanitized, especially if you’re prepping raw chicken for those wings. Tongs, spoons or similar utensils should always be used when dispensing food.

Tip #2: Keep raw meats—like chicken, burgers, or sausages—separate from foods that are ready to eat, like veggies, chips, and dips.

Tip #3: Make sure meats are cooked thoroughly—chicken should be cooked to a minimum of 165 degrees F, beef and pork should be cooked to a minimum of 145 degrees F, and ground meat should be cooked to at least 160 degrees F. When in doubt, use a food thermometer. 

Tip #4: Here’s a big one: the two-hour rule. Foods such as chicken wings, chili, pizza, loaded nachos and dips should not be left out at room temperature for more than 2 hours. Initially these foods can be brought out in smaller portions and what’s remaining should be refrigerated until ready to reheat and serve again.

If food needs to be reheated, reheat to at least 165 degrees F. This can be checked using a food thermometer.

Discard food kept out at room temperature for more than 2 hours. If you want to leave food out for your guests for the entire football game or longer, make sure your hot food is at least 135 degrees F and your cold food is 41 degrees F or lower.

Hot foods can be kept hot in slow cookers, in the oven or in warming trays. Foods that require refrigeration can be surrounded in ice to maintain 41 degrees F or less.

Something very important to remember is wash your hands as much as possible and avoid preparing food with your bare hands.

The Super Bowl is all about fun, food, and friends—and a little food safety goes a long way toward keeping everyone healthy and happy.