(Stillwater, Okla. – Sept. 21, 2017) Football season is here, and many fans are holding tailgate parties to cheer on their favorite teams. Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center wants to keep your food safe and recommends food safety tips for those participating in tailgating activities.

“Roughly one out of six people get sick from foodborne illness,” said Ravi Jadeja, FAPC food safety specialist. “Following simple, safe food-handling procedures can keep many people from getting sick. With tailgating season upon us, it is important to remember proper food-handling and cooking techniques so your tailgate does not sideline your guests.”

Follow these tailgating food safety tips to ensure you have a fun and safe football season.

Storing Perishable Foods

• Pack cooler with ice or frozen gel packs.
• Raw meats, pre-made dishes and leftovers need to go in the cooler.
• Store meats near the bottom of the cooler.
• Separate and securely wrap all cooler items.

Food Preparation

• Use separate plates and cutting boards for raw and cooked proteins.
• Prevent cross-contamination by using separate utensils for each item.
• Use color-coded knives to help keep you organized.
• Wash utensils between uses.

Preparing the Grill

• Pre-heat gas or electric grills for 10-15 minutes before cooking.
• Pre-heat charcoals for 20-30 minutes before cooking.
• Pre-heating allows food to cook evenly.
• Never partially grill foods and then finish later.

Grilling Safety

• A food thermometer is the only reliable way to ensure food is safe to eat.
• Hamburgers and brats need to be at least 160 degrees.
• Steaks and chops need to be at least 145 degrees.
• If re-heating an item, such as pre-cooked hot dogs, cook to 165 degrees.
• Chicken breasts also need to be cooked to at least 165 degrees.

Safety During and After Tailgating

• Keep hot foods hot, at least 140 degrees.
• Keep cold foods cold, at least 40 degrees.
• Throw away or put perishable foods in the cooler before heading to the game.
• Foods should not be left out for more than 1 hour if it’s above 90 degrees outside.
• Place leftovers in shallow containers to prevent bacteria growth.

FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, is celebrating its 20-year anniversary in 2017. Since its inception in January 1997, the center’s research laboratories, pilot-processing facilities, educational programs and seminars have kept food and agricultural processors and entrepreneurs on the forefront of cutting-edge value-added processing and technology.

For more information about food safety, text FAPC to 80802 to download the free FAPC Connect app or visit www.fapcconnect.com.

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Oklahoma State University is a modern land-grant university that prepares students for success. OSU has more than 36,000 students across its five-campus system and more than 25,000 on its combined Stillwater and Tulsa campuses, with students from all 50 states and around 120 nations. Established in 1890, Oklahoma State has graduated more than 260,000 students who have been serving Oklahoma and the world for 125 years.