Weatherford Democrat

Extension News

September 22, 2013

EXTENSION NEWS: Tailgating and food safety

(Continued)

• If you can’t keep hot food hot during the drive to your tailgate, plan ahead and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165 degrees F as measured with a food thermometer.

• In addition to a grill and fuel for cooking food, pack a food thermometer so you can check and make sure the meat and poultry reach a high enough temperature to destroy harmful bacteria that may be present.

• Include lots of clean utensils for preparing and serving safely cooked food.

• Bring water for cleaning if not available at the site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces.

• Do not partially cook meat or poultry ahead of time. Partially cooked foods allow for bacteria to survive and multiply.

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