Safely serving friends and family during the big game is a win for everyone; don’t fumble it this Super Bowl Sunday. Whether you’re ordering delivery or preparing and serving food to guests, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has some gameday plans to keep your Super Bowl from being intercepted by foodborne illness.

Chili is a favorite for game day but must be served with caution.

“Harmful foodborne illness-causing bacteria will not multiply at temperatures above 140 degrees Fahrenheit, which is why we recommend keeping hot foods hot if they will be held longer

Continue Reading Keep chili warm and cold foods cold; for a safe game day buffet stay out of the danger zone

This year’s Super Bowl will feature second-year quarterback and former Heisman Trophy winner Joe Burrow and his Cincinnati Bengals facing off against the Los Angeles Rams with almost as many stars as the Hollywood Walk of Fame.

Millions of Americans will watch Super Bowl LVI and snack on hot and cold food throughout the four-hour festivities.

The length of the event means tables across the nation will have food out in room temperature settings for hours, leaving them susceptible to bacteria growth. And as any football fan knows, the snacking doesn’t stop until the game does.

“No matter who you’re
Continue Reading Kick off your Super Bowl gathering with critical food safety precautions

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This week, many will enjoy a delicious meal on Thanksgiving Day with family and friends — either in person or virtually. Taking the necessary steps toward safe food handling and sanitation will help protect you and your loved ones this year. To make sure your Thanksgiving meal is prepared safely, the U.S. Department of Agriculture (USDA) is offering food safety advice to reduce foodborne illness, including on Thanksgiving Day.

“Our data shows that consumers can reduce their likelihood of foodborne illness by focusing on good hand hygiene and other food safety practices,” said Mindy Brashears, USDA’s Under Secretary for
Continue Reading USDA shares easy at-home advice for Thanksgiving food safety

An estimated 48 million people suffer from foodborne illness in America each year; that means 1 in 6 ill people, with roughly 128,000 hospitalizations, and 3,000 deaths according to the CDC. Public health and food safety urge the public to heed these tips for a happy holiday.

Whether you’re hosting a backyard barbecue or traveling for a tasty time with friends and family, grilling in the great outdoors requires some planning precautions for a Fourth of July free of food poisoning.

Since foodborne bacteria thrives and multiples in warmer temperatures, Fourth of July festivities can be a hotbed for foodborne
Continue Reading Wrap up your celebration with fireworks, not food poisoning

Fall is fast approaching which means the back-to-school buzz is underway for school supplies lists, and grocery lists. Many parents will resume packing lunches for their kids during the week.

When food is left at room temperature in a lunch box or bag all morning, bacteria can grow to dangerous levels putting children and their immature immune systems at risk. Temperatures between 40 degrees F and 140 degrees F, are the perfect breeding ground for bacteria to grow fastest. This “Danger Zone” allows bacteria to double in number in just 20 minutes.

The USDA offers these tips to help avoid
Continue Reading ‘Danger Zone’ is a terrific tune, but a sour song in a lunch bag

When the Kansas City Chiefs faced off with the Green Bay Packers in the first Super Bowl fifty years ago, tickets to the big game cost $12 and the average price for a visit to the doctor was $6.60, according to the U.S. Census Bureau. For the “Golden Super Bowl” this weekend, face-value of the cheap seats is $850. A doctor visit for symptoms of food poisoning is now in the $130-$160 range, not including lab costs, according to Blue Cross Blue Shield of Massachusetts. football-snacks One thing that hasn’t inflated in the past five decades is the agony a foodborne
Continue Reading Football fans face formidable threat during Golden Game

It’s back-to-school time, and, for many students, that means that many parents will be packing lunches for their kids again. Leaving food at room temperature can cause bacteria to grow to dangerous levels that can cause illness. Bacteria grow most rapidly in the range of temperatures between 40 degrees F and 140 degrees F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.” Here are some tips from USDA’s Food Safety and Inspection Service for keeping lunches out of the Danger Zone:

  • If the lunch/snack contains perishable food items, such


Continue Reading USDA Offers Back-to-School Food Safety Tips for Parents

For some, the biggest benefit of Thanksgiving is the leftovers. That’s especially true for the cooks of the family, who know that the leftovers from Thursday’s dinner will give them a break from the kitchen on Friday. But before you dig in to the refrigerated turkey and mashed potatoes, consider some food safety advice from us at Food Safety News. First, ask yourself a few questions before you heat up those leftovers:

  • Has everything been kept out of the “danger zone”?
  • Was everything cooled rapidly?
  • Was everything stored safely?
  • How can I reheat everything to be sure it’s safe?


Continue Reading Thanksgiving Leftovers: Keep Your Family Safe Through the Holidays