Labor Day marks the unofficial end of summer, which means one of America’s most beloved fall traditions — tailgating and holding watch parties for football games — will be starting soon.
Many of these events involve good food, but nothing would put a damper on the fun like getting foodborne illness. Unfortunately, tailgates tend to be one place where common food safety mistakes are made.
To avoid any problems, keep in mind these food precautions during your sports celebrations:
• Use coolers with ice packs to transport perishable food. Put a thermometer inside the cooler so you can be sure that it says at 40 degrees F or below.
• Avoid cross-contamination with raw meat by using clean utensils, platters and plates to serve the cooked foods.
• Use a food thermometer to check the internal temperature of any meats you’re grilling. Ground meats such as hamburgers should reach 160 degrees, while poultry should reach 165 degrees.
• Don’t let food sit out for longer than two hours — and even less while it’s still warm outside. Use warming trays or chafing dishes to keep hot foods at or above 140 degrees beyond that two-hour window.
On that same note, sporting events are common places for people to overdo it with alcohol and end up sick or even in dangerous situations. If you decide to drink, be sure to eat throughout the day so your body doesn’t absorb the alcohol too quickly.
The combination of hot weather and alcohol can put you at risk of dehydration and other heat related illness, so be sure to drink plenty of water, too.
As always, plan for a safe way to get home at the end of the day, whether that’s a rideshare service or a designated-driver friend.
Natalie Peters is the community health educator in the Dallas County Public Health Department.
