Whether you’re rooting for Argentina or Germany in the World Cup final on Sunday, make sure that your match-viewing is penalty-free by following the U.S. Department of Agriculture’s food safety advice. The agency has even made the eye-catching graphic below to help you out. Unless you are the goal keeper, using your hands is not permitted in soccer. The same goes for food handling in order to keep everything safe. Before and after preparing or handling food, always wash hands with soap and warm water for 20 seconds. Use clean platters to serve and restock food, and keep surfaces clean. Avoid cross-contamination by keeping raw meats separate from other foods. Make sure raw meats do not come in contact with other foods on the buffet. Never place cooked food back on the same plate that previously held raw food unless the plate has been first washed in hot, soapy water. Always use a food thermometer to make sure meat and poultry are cooked to the right temperature. Color and texture are not indicators of doneness. Ground beef should be cooked to 160 degrees F, poultry should be cooked to 165 degrees F and steaks should reach a 145 degrees F, with a three-minute rest time. Keep hot food hot and cold food cold. Bacteria multiply rapidly between 40 degrees F and 140 degrees F. Do not keep food on the buffet at room temperature for more than two hours. Hot foods need to have a heat source to keep them out of the danger zone, and cold foods need to be nestled in ice to remain safe for guests. When in doubt, throw it out. Replenish with fresh servings. As USDA says, when it comes to food safety, there are no yellow cards, only red ones. If you have any burning questions concerning food safety, USDA’s virtual representative, “Ask Karen,” is available at AskKaren.gov. Food safety experts are available Monday through Friday from 10 a.m. to 4 p.m. EDT at the USDA’s Meat and Poultry Hotline, 1-888-MPHotline (1-888-674-6854).