Big Game Safety

When you think about “football” and “safety,” chances are you picture a hard-hitting defensive back whose job is to keep the other team from completing long pass plays downfield. But when it comes to celebrating the big game with snack treats, Haley Oliver, associate professor of food science, urges fans to consider another kind of safety – food safety.

“Some things to think about as you’re preparing for the big game: keep hot foods hot and cold foods cold,” Oliver says.

Hot food should remain at or above 140 degrees Fahrenheit, while cold food is safe at or below 40 degrees Fahrenheit.

Dips are popular fare for football parties because they are relatively easy to transport and can be prepared for a variety of different tastes. But Oliver says dips should be refrigerated and not left out on the counter for more than two hours. She recommends keeping dips cold in a bowl filled with ice to ensure the temperature remains below 40 degrees Fahrenheit.

If chicken wings are on the game day menu, it is important to cook the wings to an internal temperature of 165 degrees Fahrenheit. These hot foods should be kept at least 140 degrees Fahrenheit until served and remain safe on the counter for less than one hour.

These simple rules, Oliver says, are the best way to prevent football party guests from ending up on the disabled list with a foodborne illness.

Featured Stories

Bob Auber presents from a screen titled "A Day in the Life." In the foreground, there are two graduate students watching.

‘Plants to people:’ Bob Auber’s path from the Center for Plant Biology to oncology

On Friday March 22, Bob Auber returned to Room 116 in Whistler Hall to stand behind a podium in...

New Indiana Organic Network to engage farmers in statewide soil health census

A Purdue University interdisciplinary team is establishing a network of organic farmers to...

Bob and Karen Thompson walking side-by-side while smiling at each other and holding hands

Funding endowed chair in agricultural economics reflects couple’s global vision brought home: “Purdue is special in our lives”

Bob and Karen Thompson have operated as a team, both throughout their 55-year marriage and in...

Melanie Hasler on Purdue University campus with Boilermaker special train in background

The COVID-19 Class: One senior's pursuit for a well-rounded education

The “COVID-19 Class” is a mini-series documenting the experiences of three members of...

Bryan Pijanowski and his graduate student look up at the eclipse with eclipse glasses on.

What Purdue researchers learned from the 2024 eclipse

While most vehicles driving towards the path of totality in the 2024 solar eclipse were loaded...

Mohit Verma named University Faculty Scholar for research in biosensors and microbiome

Mohit Verma, associate professor of agricultural and biological engineering, has been honored as...