Buffet Food Could Attract Super Bowl Party Crashers, Health Officials Say

Kane County health official are warning Super Bowl partiers that buffet-style food might attract uninvited guests.

Sunday is second behind Thanksgiving as the day Americans consume the most food, according to the Kane County Health Department. The difference between meals served on either day is the style. Super Bowl parties tend to follow a buffet format, rather than everyone sitting down to a comfortable meal.

“A popular way to celebrate holidays or any party occasion is to invite friends and family to a buffet. However, this type of food service, where foods may be out for long periods leaves the door open for uninvited guests—bacteria that cause foodborne illness,” said Paul Kuehnert, Kane County Health Department executive director, in a news release. “A simple way to remember safe food practices to think of four simple words: Clean, Separate, Cook and Chill.”

The U.S. Food and Drug Administration has a "play book" for how to keep healthy with buffet food.

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 degrees, ground beef should be cooked to 160 degrees, and all poultry should be cooked to 165 degrees. "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.

Visit www.kanehealth.com for more food safety tips.