Tackle Food borne Illnesses At Your Superbowl Party
Lincoln -- Every year during the Super Bowl, millions of people gather to watch the game, and the commercials. These parties are famous for their tradition spread of game day treats.
Lurking in those party buffets can be several food borne illnesses and plenty of bacteria. Their usual set up actually creates a favorable environment for these bacteria and illnesses to grow, said University of Nebraska-Lincoln Extension food specialist Julie Albrecht.
Proper handling and serving of party foods can hold the bacteria at bay and make your party buffet a touchdown!
Here are a few tips to keep your guests full and feeling great:
-Clean kitchen surfaces and utensils with hot water and soap before cooking.
-Cook hamburger to a safe internal temperature of 160 degrees and chicken to 165 degrees , a chart of other safe temperatures can be found at fightbac.org
-Place cooked food on clean plates, not plates that previously held raw food.
-Keep your hot dishes hot and your cold dishes cold. This is a good time to use chafing dishes, slow cookers or warming trays to maintain a temperature of 140 degrees or warmer.
-Cold dishes should be kept below 40 degrees by nesting the dishes in bowls of ice.
-Don't let your food sit at room temperature for more than two hours. Keep track of how long the trays have been on the table and discard them after two hours.
-Make two platters and rotate the fresh one out of the fridge at halftime.
-Serve food on smaller platters rather than one large platter to ensure freshness.
-For leftovers, divide foods into shallow containers and store them in the refrigerator or freezer.
Following these tips should make for a healthier, safer game day.