Whether it’s for one of the state’s college football teams or for a pee-wee league, Arkansas families love to tailgate.
If you are planning a tailgate, here are some safety tips to consider from the U.S. Department of Agriculture.
When transporting food to the game, make sure it is packed securely in coolers to keep it cold. The cooler should be the same temperature as your refrigerator, about 40 degrees F. Keep raw meats wrapped tightly and stored away from other foods so their juices don’t drip.
In addition to a grill and fuel for the grill, bring a food thermometer so you can make sure any meat is done all the way through. Don’t rely on cutting the meat open and guessing if it looks done. Follow these guidelines:
• Poultry should be cooked to 165 degrees F
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• Ground meat should be cooked to 160 degrees F
• Beef, pork and lamb should be cooked to 145 degrees F
When serving the food, make sure to put it on a clean plate. Don’t serve cooked food with the plates or utensils that you used to prepare the raw meat.
If the weather is warm, don’t leave food sitting out for more than an hour. Pack cleaning supplies. Juices dripping from raw meats or grilling supplies could spread bacteria on tables or other surfaces. Bring along some soap and water or disinfectant wipes to clean up any messes and prevent the rest of the food from getting contaminated.
And if those leftovers have been sitting out the entire time you were in the stadium, don’t bother taking them home. Throw them out to avoid the possibility of food-borne illnesses.