Tailgate parties are a fantastic way to celebrate, but food safety should be a top priority to prevent foodborne illnesses. A successful tailgate food strategy involves preparing for an environment where typical kitchen amenities are unavailable. Pack plenty of clean utensils for both serving and eating. Consider bringing a food thermometer to ensure meats are cooked to a safe internal temperature, as undercooked meats can harbor harmful bacteria.
Keep hot foods hot and cold foods cold. Avoid consuming hot take-out items more than two hours after purchase. Ideally, chill food thoroughly in the refrigerator before packing it for the tailgate. For hot items like soups, chili, and stews, use a high-quality insulated container. Preheat the container by filling it with boiling water for a few minutes, then empty it and add the hot food. Keeping the container sealed will maintain a temperature of 140°F or higher for several hours.
Transport perishable foods like hamburger meat, sausages, and chicken in an insulated cooler packed with ample ice or frozen gel packs. Cooked perishable items like cooked sausages, pasta, and potato salads also require refrigeration. When packing the cooler, ensure raw meat and poultry are securely wrapped to prevent cross-contamination with ready-to-eat foods. Ideally, store raw meat and poultry in a separate cooler.
If potable water is unavailable, bring water specifically for cleaning. Additionally, pack wet disposable cloths for cleaning hands and surfaces.
Bacteria thrive between 40°F and 140°F, so minimize the time food spends in this “danger zone” to no more than two hours (or one hour if the outside temperature exceeds 90°F). Cook all meat and poultry thoroughly.
To minimize risk, store food in the cooler as much as possible, only taking it out briefly for serving. Cook only the quantity of food that will be consumed to avoid dealing with potentially unsafe leftovers. Discard any leftovers that are not ice cold after the event.