Making tailgating better by cooking safety
Football season is prime time for tailgating.
But you should take simple precautions to make sure your party offers well-cooked, safely prepared food.
Here are some guidelines compiled by Tobie Blanchard of the LSU AgCenter.
Wash hands before handling food
•Portable handwashing stations are a must!
•Use clean running water, soap and paper towels
•Wash hands for at least 20 seconds
•Wash before food preparation, after handling raw meat and after using the restroom
•No sink available? Pack a portable handwashing station and hand sanitizer.(Sanitizer should not replace handwashing when hands are visibly dirty).
Clean and sanitize
food areas
Before and after
food preparation:
•Clean tables and food-contact surfaces
•Sanitize serving areas and utensils
•Use clean cloths or disposable towels
•Keep trash removed from food preparation areas
A clean setup helps prevent cross-contamination and keeps guests safe.
Hot foods hot,
cold foods cold
Hot foods:
•Keep hot foods at 140°F or higher
•Use portable grills, burners, chafing dishes or insulated containers
•Stir foods frequently to distribute heat evenly
Cold foods:
•Keep foods at 40°F or below
•Pack coolers with plenty of ice or frozen gel packs
•Keep cooler lids closed as much as possible
•Store beverages in a separate cooler from food
•Danger Zone: 40°F to 140°F, bacteria grow rapidly in this temperature range.
Prevent
cross-contamination
Keep raw foods separate from ready-to-eat foods.
Separate:
•Raw meat, poultry and seafood
From:
•Cheese
•Prepared salads
Fresh fruits and vegetables
•Condiments
•Bread and buns
•Use separate coolers when possible
•Use separate cutting boards and utensils
•Never place cooked foods on plates that held raw meat
Safe temperatures
•Always use a food thermometer.
•Don’t rely on color alone. Temperature is the only way to know food is safely cooked.
Watch the clock
on leftovers
The two-hour rule
Discard perishable foods left out for:
•More than 2 hours
•More than 1 hour if outdoor temperatures exceed 90°F
Here's a recipe to try at your next tailgating cook-out:
White bean chili
Yield 6-8 servings
1 16-ounce package of dried white beans, rinsed and sorted
6 cups of chicken broth
2 medium onions, chopped
2 (4 ounce) cans of chopped green chilies
4 cloves garlic, minced
1 Tablespoon of olive oil
2 teaspoons cumin
1 ½ teaspoon oregano
1 teaspoon cayenne pepper
2-3 pounds cubed chicken breast (about
1-inch cube size)
1 cup lite/reduced fat sour cream
Salt to taste
Whole wheat tortilla chips
Green onions
1 cup shredded Monterey Jack Cheese
Combine the beans with enough water to cover in an 8-quart stockpot. Bring to a boil. Remove from heat. Let stand for 1 hour; drain.
Combine the beans and broth in the stockpot. Bring to a boil. Reduce the heat. Simmer for 2 hours or until the beans are tender.
Sauté the onions, green chilies and garlic in the olive oil in a skillet until tender. Add to the bean mixture. Cook for 20 minutes.
Add the cumin, oregano, cayenne pepper and chicken. Simmer until chicken is cooked through.
Stir in the sour cream, and salt. Simmer on low until ready to serve.
Ladle into soup bowls over tortilla chips. Top with green onions and cheese.
May be frozen before adding sour cream.Store in freezer safe containers for up to two weeks.
On game day, remove from freezer and reheat to a low boil.Reduce heat to medium and add sour cream.
Recipe provided by Quincy Vidrine, regional coordinator, Nutrition & Community Health