It’s as much of the game than the actual game. We’re talking about the food that will be consumed Sunday afternoon and evening.
But while the dishes that you have planned may be appetizing at the start of the party, by halftime or the end of the game, they could be harboring dangers.
But the United States Department of Agriculture's food safety group has some tips to keep the food safe throughout the big game.
- Oil should be at 375 degrees before starting to fry.
- Pat the wings dry to avoid splatter.
- Don't overcrowd the wings in the basket or you'll risk undercooking.
- Take the wing's temperature. Put on a clean plate on a layer of paper towels, and use a clean food thermometer. The internal temperature should be 165 degrees.
- If they're not at the correct temperature, submerge in hot oil again.
- Keep hot, cold food separated.
- Hot foods need a heat source and keep it at 140 degrees or warmer.
- Cold foods need ice and should be at or below 40 degrees.
- Perishable foods out longer than 2 hours should be thrown away and replaced with fresh items.
- Wash your hands with soap and warm water for 20 seconds.
- Don't reuse paper towels.
- Wash kitchen towels frequently to kill bacteria using the hot cycle of your washer.
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