Q. My family and friends enjoy the tailgating season. I am sure there are things we should do as we prepare our tailgating feast to reduce the risk of becoming ill from food. What are some food safety tips we can use as we prepare for these weekend trips to the stadium?

A. As "seasoned" tailgaters, we have seen the good and bad -- that is, in food handling. Food safety is as important in early September, when we have summer temperatures, as it is in late November, when flurries are in the air. Cold weather should not give you a false sense of security and reduce your attention to safe food handling.

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. To reduce the chance of bacterial growth, separate the larger pot of food into smaller containers and then place them in the refrigerator within 30 minutes. This process will help the food to reach a temperature of 40 degrees within two hours. Allowing foods to remain in the temperature danger zone -- above 40 degrees and below 140 degrees -- 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 to cool quicker by cutting it into smaller pieces and then refrigerating it immediately. If preparing perishable items more than two days before the game, freeze these items and thaw in the refrigerator one to two days prior to game day.

Packing for the day

Keeping cold foods cold (below 40 degrees) and hot foods hot (above 140 degrees) is the key to preventing foodborne illness. If you are reheating foods you've prepared the morning before you leave for the game, heat them to 165 degrees or above and maintain their temperature above 140 degrees until it is time to eat at the stadium. Insulated containers are necessary to keep these hot foods hot. It is a good idea to eat the hot food as your first meal of the day and the cold foods after the game.

Safe meat temperatures
MEAT	INTERNAL TEMPERATURE (degrees Fahrenheit)
Ground Hamburger	160
Roasts and Steaks
medium-rare	145
medium	160
well-done	170
Pork Chops, Roasts, Ribs
medium	160
well-done	170
Ham, fresh	160
Sausage, fresh	160
Poultry	180
Source: USDA's Fight BAC (TM) brochure

The beer and soda are not the only things you need to keep cold! Insulated coolers are needed, along with some ice, to keep all cold foods below 40 degrees. Placing a bag of ice on top of the food in the cooler and a tablecloth on top of the ice is suggested. The ice on top helps to keep cool air in the cooler with the tablecloth acting as an insulator. Packing beverages and nonperishable 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 cooler and food to rise above 40 degrees. Make sure to wrap meat, poultry, and fish to reduce the risk of juices contaminating ready-to-eat foods.

When packing the car, van, or bus, a cooler should be placed in the coolest part and away from direct sunlight -- in the trunk when the outside temperature is below 40 degrees and in the car when it is above 40 degrees. 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, and eat it cold the next day.

Game day eating

As was mentioned before, it is a good idea to eat your hot meal before the game. It is difficult to keep the temperature of hot foods above 140 degrees while you are in the stadium watching the game. If you are planning a cold meal or snack after the game, make sure your insulted coolers are able to maintain the food at a temperature below 40 degrees all day. If you are planning to eat leftovers after the game, make sure the hot foods remain hot and the cold foods stay cold.

If you are grilling meat, poultry, or fish, check the temperature chart for the temperature required to kill bacteria. This means you need to take your handy, dandy meat thermometer. Better this than a car full of people feeling ill on the way home or the next day.

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. Flies carry a variety of bacteria and actually digest what they eat by vomiting what is already in their mouth on the food you plan to eat. The flies then pick some of it back up for nourishment. Thinking about where flies land before they land on your food should encourage you to cover the wonderful foods you've prepared.

Leftovers

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

The enjoyment of tailgating 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.

For more information, call Penn State Cooperative Extension for a variety of brochures on food safety.