Image courtesy Canva

As fall sports kick off across the country, tailgating is back in full swing. Food safety is a key concern for those enjoying pre-game festivities.

Kansas State University food scientist Karen Blakeslee emphasizes four essential steps to keep tailgate food safe. First, hand hygiene is critical. Without access to sinks, fans should pack water jugs with liquid soap, use wet wipes, or clean washcloths. Hand sanitizer can help, but only after visible dirt is removed.

Second, maintaining proper food temperatures is essential. Hot foods should stay at 140 degrees Fahrenheit or warmer, while cold foods should remain at 40 degrees or below. Slow cookers, insulated containers, and ice chests can help maintain safe temperatures. Keeping raw and ready-to-eat foods separate is recommended.

Third, using a food thermometer ensures meats are cooked to safe internal temperatures: 145 F for steaks and chops, 160 F for ground meats, and 165 F for poultry.

Finally, leftover foods should be kept cold or hot and should not sit out for more than one hour in warm conditions. Planning to minimize leftovers helps reduce risk.

Additional food safety resources are available through K-State’s Rapid Response Center for Food Science and local extension offices.