Super Bowl parties are a time for fun, festivities, and, of course, food! But while you’re strategizing your game-day menu, don’t forget the crucial element of food safety. This year, with the Super Bowl festivities taking place in New Orleans, party planners might be tempted to incorporate local Cajun and Creole cuisine. Regardless of your culinary theme, keeping your guests safe from foodborne illness is essential. Listen to Farm Director KC Sheperd features comments with Rod Bain, USDA food safety expert Meredith Carothers, Legendary announcer Mel Allen, and Legendary football coach Hank Stram as they talk all things Superbowl Food!
“Really, the biggest themes are the two-hour rule, keeping foods hot or cold, and tossing things if they’ve been out for too long, and storing leftovers properly,” says USDA food safety expert Meredith Caruthers. These fundamental principles apply whether you’re serving traditional tailgate fare or the flavors of New Orleans.
Preparation is Key:
Just like a football game, successful food safety requires a solid game plan. “The game has a game clock. So setting yourself a clock too and having that plan on how you’re going to swap out portions and things, or how you’re going to serve things and the timing of it,” Caruthers advises.
This starts with the core principles of food safety: clean, separate, cook, and chill. Wash your hands, utensils, and surfaces frequently. Use separate cutting boards for raw meat and produce. Cook foods to their safe internal temperature, and chill any leftovers promptly.
The Two-Hour Rule:
One of the most important rules to remember is the two-hour rule. Perishable foods left out at room temperature for more than two hours should be discarded. This applies to everything from chicken wings and chili to the components of a charcuterie board, including meats, cheeses, and cut fruits. “Following the two-hour rule, especially for foods on a charcuterie board like those meats and different cut fruits and things like that, is going to be really important,” Caruthers emphasizes.
Even if food appears to be safe because it was cooked, the two-hour rule still applies. “When things are cooked, it seems like, ‘Oh, they’re cooked, the bacteria has been killed. It can stay out for as long as we need.’ But it really is important to follow that two-hour rule just in case something has cross-contaminated or maybe something didn’t get fully cooked, and just trying to prevent foodborne illness as much as possible,” Caruthers explains.
Cajun and Creole Considerations:
Planning a New Orleans-themed Super Bowl party? Whether you’re serving gumbo, jambalaya, po’boys, or fried green tomatoes, the same food safety principles apply. For dishes like gumbo or jambalaya, which are often prepared in large quantities, Caruthers recommends dividing leftovers into smaller containers for quicker cooling and proper storage. “If you keep it on the stove on low or keep it in a slow cooker or something like that, you can serve it for a lot longer. So really, just keep in mind those big portions and the two-hour rule is going to be important there.”
The two-hour rule is crucial for po’boys, which are similar to subs and burgers. And if you’re opting for takeout or delivery, try to time it closer to your serving time or have a plan to keep the food at a safe temperature until it’s time to eat.
Don’t Let Food Safety Get Sidelined:
Don’t let a foodborne illness throw a flag on your Super Bowl party. By following these simple food safety guidelines, you can ensure a winning celebration for you and your guests.
For more information and tips, you can contact the USDA’s Meat and Poultry Hotline at 1-888-MPHOTLINE (1-888-674-6854) or visit them online at ask.usda.gov.
