Tackling Tailgating Food Safety: At the Stadium and Home

As a "seasoned" tailgater, I’ve seen safe and unsafe food handling at stadiums and in homes. Food safety is just as important in late November when flurries are in the air as it is in early September when temperatures are typically higher. Cold weather shouldn’t give you a false sense of security and limit your attention to safely handling food.

Preparing During the Week

Many tailgaters begin preparation for the weekend's event during the week leading up to the game.  Chili, soup, and stew are popular as the cold weather arrives. After preparing hot foods ahead of time, they must be cooled correctly to reduce the chance of bacterial growth. When cooling, once food reaches 140˚F, separate it into smaller containers and place in the refrigerator within 30 minutes. This process will help the food reach a temperature of 70˚F within two hours and 40˚F in an additional four hours. Allowing foods to remain in the temperature danger zone — above 40˚F and below 140˚F — for more than two hours allows bacteria to rapidly grow. If cooking a large piece of meat, like a roast, ham, or pork loin, help it cool quickly by cutting it into smaller pieces and refrigerating them immediately. If preparing perishable items more than two days before the game, freeze these items and then thaw them in the refrigerator one to two days before game day.

Packing For the Day

According to the Partnership for Food Safety Education (2021), keeping cold foods cold (below 40˚F) and hot foods hot (above 140˚F) is the key to preventing foodborne illness. If you’re reheating foods before you leave for the game, heat them to 165˚F or above and maintain a temperature above 140˚F until it is time to eat at the stadium. Insulated containers (not Styrofoam™) are necessary to keep these hot foods hot. It’s also a good idea to eat hot food as your first meal and cold food after the game.

Soda and beer are not the only things you need to keep cold. Insulated coolers are required, along with some ice, to keep cold foods below 40˚F. Placing bags of ice on top of the food in the cooler will help maintain this temperature. Packing beverages and non-perishable foods separate from perishable foods, like meat, poultry, fish, dairy products, fruits, and vegetables, make sense as a matter of convenience. For food safety's sake, it helps to minimize the number of times a cooler of perishable items is opened, causing the temperature of the food inside to rise above 40˚F. Make sure to pack meat, poultry, and seafood in separate leak-proof containers to reduce the risk of juices contaminating other foods.

When packing the car, van, or bus, coolers should be placed in the coolest part and away from direct sunlight – in the trunk when the outside temperature is cool and in the car when the outside temperature is warm. Pack the insulated container with hot foods in the trunk on warmer days and in the car on cooler days.

Many people pick up fried chicken on the way to the stadium. Eating it within two hours is suggested. If your plan is to eat it after two hours, it would be best for you to pick it up the day before, cool it, store it under 40˚F, and eat it cold the next day.

Game Day Eating

As was mentioned before, it's a good idea to eat your hot meal before the game. It’s challenging to keep the temperature of hot foods above 140˚F while you are in the stadium. If you’re planning a cold meal or snack after the game, make sure your insulated coolers can maintain a food temperature of 40˚F or below all day. If you plan to eat leftovers after the game, make sure the hot foods remain hot, and the cold foods stay cold.

The United States Department of Agriculture’s Food Safety Inspection Service’s (2021) recommends using a meat thermometer to check the temperature of grilled meat, poultry, and seafood. Cooking food to a safe minimum internal temperature destroys harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside while the center is not yet cooked to a temperature safe to eat. Food Safety Tailgating Tips, a Penn State Extension publication, provides additional information and a cooking temperature chart.

Pesky Pests

In the early part of the season, flies can be quite a problem. Keep all foods covered as they sit on the tables. Thinking about where flies land before they land on your food should encourage you to cover the delicious feast you've prepared.

Leftovers

It is best to throw away leftovers after a long day of tailgating. It's unlikely you will have been able to keep cold foods cold and hot foods hot the entire day.

Homegating

If you’re tailgating with a group at home or attending a watch party at someone’s house, all of these same rules apply.

The enjoyment of tailgating and homegating in the beautiful fall season should not be tarnished by an incidence of foodborne illness. A few thoughtful steps will keep you, your family, and your friends safe.

Resources

Cutter, C. (2020). Food Safety Tailgating Tips. Penn State Extension.

Partnership for Food Safety Education. (n.d.). Have a winning tailgate.

U.S. Department of Agriculture. (2021). Tailgating food safety Q&A. Food Safety Inspection Service.