.Tailgating Food Safety tips
Source of Recipe
www.tonsonice.com
Take precautions to prevent germ warfare. Fresh air and good food can add up to a memorable afternoon, provided you take certain precautions to make sure everything stays fresh and safe to eat.
WASH YOUR HANDS - Dirty hands are prime culprits for spreading germs. ALways wash your hands thoroughly with soap and water after going to the bathroom or preparing raw meats. Waterless hand sanitizer is an easy solution.
PUT IT ON-ICE - Harmful organisms can start growing long before tell-tale bad smells send out signals. Poultry and eggs always carry salmonella and must be cooked thoroughly. Keep all raw meat and eggs packed ON-ICE. NEVER use the raw meat ice as cubes in your drinks; keep a separate stash of ice instead.
COOK IT PROPERLY - The best defense is to make sure that things are cooked to a safe internal temperature. Carry a small meat thermometer with you to gauge internal temperatures. Whole chicken breasts should reach 180 F; 160-170 F will do for Pork; Ground Beef should reach 160 degrees F; and beef will need to reach 160-170 F.
BEWARE OF THE SUN - Even cooked food can become contaminated, especially in sunny climes. Set up ice stations in which you nestle smaller bowls of food in larger containers of ice, especially for meats and perishable foods such as eggs, dairy products and potato salad. The safest system is to keep food in a cooler until guests arrive.
WHEN IN DOUBT, THROW IT OUT - A good rule of thumb is to throw out anything that’s been outside for more than an hour in 90 degree weather or more than 2 hours in cooler temperatures.
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