How to make sure tailgate food safety is a touchdown

 It’s the best time of the year – football season. And we all know what that means: tailgate. Avoid getting sidelined by foodborne illness by following the tips below.

  • Keep hot foods hot and cold foods cold.
  • Going buffet-style at tailgate? Don’t leave food out for more than 2 hours. If it’s more than 90°F outside, cut that time in half.
  • Avoid cross-contamination by not using the same utensils and dishes for raw foods as were used with cooked foods.
  • Use a meat thermometer.
    • Ground beef: 160°F
    • Poultry: 165°F
    • Beef steaks, pork and lamb: 145°F
    • Hot dogs: 165°F
    • Wash your hands often, especially after handling raw ingredients.
    • Marinating meat should be kept in the fridge. Remember, once marinade is mixed with raw meat, it must be cooked before being consumed.

From everyone at Neogen, have a great Labor Day weekend!

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