Super Bowl Party Fouls

The health department recently released a series of tips for avoiding Super Bowl Party Fouls. Patch has compiled the list to help keep you and your team safe from food poisoning this weekend.

However, be warned: the more you know about food hygiene, the more likely you are to think twice before reaching in for a hot wing and dipping it in the ranch. But play by the rules, and you should be fine. Go Steelers! Or go Packers!

Offensive holding temperatures

According to health department officials, improper storage temperatures are the most common cause of food-borne illness. Too cold or too warm, improper temperatures allow bacteria to grow. Biggest offenders: meats such as burgers and hot dogs and dairy such as cheese and dip.

• Cold foods should be kept at 41°F or below.
• Hot foods should be kept at 135°F or above.

Incomplete cooking

Proper cooking kills bacteria such as Salmonella and E. coli. To keep from getting sacked by these bacteria, cook meats at least this hot for 15 seconds or more:

• Eggs, fish, and single pieces of meat such as beef, veal, lamb and pork - 145°F
• Ground meats such as hamburger and sausage - 155°F
• Chicken, turkey, and stuffed foods such as stuffed fish, meat, and poultry - 165°F

Illegal hands to the food

Unwashed hands easily spread disease-causing germs. So for your own sake and that of everyone reaching into the chip bowl, wash those hands for 15 seconds under warm water after you have:

• Used the restroom
• Touched raw meats
• Sneezed or coughed
• Touched your hair or face
• Touched any other unsanitary surface

Personal foul: Cross contamination

• Don’t let those juices from raw meets touch other foods.
• Use separate plates for raw and cooked meats.
• Use separate utensils to handle your foods.
• Sanitize any surface that has come into contact with raw meat.
• Never store food below your raw meat in the refrigerator. Raw meat juices may drip down.