Super Bowl Sunday is a great American tradition. And, like any great American tradition, Super Bowl Sunday involves food. American's eat more on Super Bowl Sunday than any other day of the year, except Thanksgiving.
At HHS, we see questions about proper food safety techniques pour in through Facebook, Twitter, email, and website traffic analytics. To support this surge of food safety interest, we use a coordinated content strategy to share information about cleaning, preparing, cooking and properly storing food. Tips and food safety suggestions are organized and dispensed through several different platforms. Each supports the overall goal of ensuring Americans have a happy, and healthy, game day.
Food Safety across the Web
FoodSafety.gov offers information on food safety from several HHS agencies and federal departments. In addition to maintaining the website, we use several platforms to promote its message, including:
- 'Keep Food Safe' Blog
- Meat and Poultry Hotline
- Ask Karen (our virtual food safety representative)
These channels offer timely tips to help make everyone's game day meals winners.
What Can You Do on Game Day?
Inviting friends and family over to enjoy a buffet and watch the game is a popular way to celebrate game day. However, leaving cold foods out of the refrigerator and allowing hot foods to cool for too long can leave the door open for bacteria that can cause food poisoning.
Leaving some foods at room temperature for more than two hours can put them in the "Danger Zone," with internal temperatures between 40°F and 140°F. The "Danger Zone" is the perfect environment for harmful bacteria to grow and multiply. Because the game itself takes about four hours—and Super Bowl parties can last for several hours longer than that—it's important to pay attention to this on game day.
A lot of food combined with a lot of people focused on the big game creates a significant risk of food poisoning. There's no better time to pullout the food safety playbook and check your steps:
- Always wash your hands before and after handling food
- Separate raw meat and poultry from cooked foods
- Cook foods to safe minimum internal temperatures
- Keep cold foods at 40 °F or colder
For more information, view our Parties and Large Groups general information page.
Please call our toll-free hotline at 1-888-674-6854 or visit us online at AskKaren.gov—available in English or Spanish—if you have other food safety questions. Please continue the discussion on our Facebook page .