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2013 PRESS RELEASES

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January 29, 2013
GAME PLAN FOR A SAFE SUPER BOWL

Contact: Elaine J. Lidholm, 804.786.7686

The Virginia Department of Agriculture and Consumer Services (VDACS) wants you to have a safe Super Bowl party - safe food, that is. VDACS and the U.S. Department of Agriculture have this word of advice: When it comes to the Super Bowl game, defense matters. When planning your Super Bowl XLV party, a good defense against foodborne illness is just as critical.

 “We’re big fans of the Super Bowl at my house,” said VDACS Commissioner Matthew J. Lohr, “but we’re even bigger fans of keeping our food safe. That’s why we plan on going by the book, the food safety play book.”

Illegal use of hands
Avoid penalties for "illegal use of hands." Unclean hands are one of the biggest culprits for spreading bacteria, and finger foods at parties are especially vulnerable. Chefs and guests should wash their hands with soap and warm water for 20 seconds before and after handling food. Also, be sure to clean eating surfaces often, and wash serving platters before replenishing them with fresh food.

Offsides
Think of your party fare as two different teams—uncooked versus ready-to-eat foods. Prevent “encroachment” at all costs and keep each team in its own zone. The juices from raw meat can contain harmful bacteria that cross-contaminate other food. Use one cutting board for raw meat and poultry and another one for cutting veggies or foods that will not be cooked. If you use only one cutting board, wash it with hot soapy water after preparing each food item.

Equipment violations and holding
Call a “time out” and use a food thermometer to be sure meat and poultry are safely cooked. Remember that internal temperature, not meat color, indicates doneness. Steaks should be cooked to 145° F, ground beef should be cooked to 155° F and all poultry should be cooked to 165° F. The stated degrees are minimum temperatures.

"Holding" may be one of the most likely offenses your referee encounters if your party lasts late into the night. Never hold foods for more than two hours at room temperature. Refrigerate or freeze leftovers promptly to block offensive bacteria from multiplying. The same rules apply for cold foods. If cold food has been sitting out for more than two hours, do not eat it. When in doubt, throw it out of the game—and your party.

False start
When it comes to foodborne illness, there is no opportunity for an instant replay. To avoid these infractions, make sure you understand the rules completely.

VDACS has more food safety information available here.

VDACS posts all of its news releases on Facebook and Twitter. To receive immediate updates, follow us on Twitter@VaAgriculture or like us on facebook.com/VaAgriculture.

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