![\"sports_tailgating_food_safety\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2019\/08\/sports_tailgating_food_safety_001_shutterstock_354454694-1.jpg\")
\t\tPreparation: Packing Food Safely for Transport<\/h3>\n
Here are some general rules for keeping food safe when traveling:<\/p>\n
![\"\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2018\/11\/traveling-food-safety-while-traveling.jpg\")
\t\tPlan Ahead. <\/strong>If you are traveling with perishable food, place it in a cooler with ice or freezer packs. When carrying drinks, consider packing them in a separate cooler so the food cooler is not opened frequently. Have plenty of ice or frozen gel-packs on hand before starting to pack food.<\/p>\n If you take perishable foods along (for example, meat, poultry, eggs, and salads) for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler. Wash produce before-hand, including those with inedible skins and rinds.<\/p>\n Pack Safely. <\/strong>Pack perishable foods directly from the refrigerator or freezer into the cooler. Meat and poultry may be packed while it is still frozen; in that way it stays colder longer. Also, a full cooler will maintain its cold temperatures longer than one that is partially filled. Be sure to keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits.<\/p>\n Keep cold food cold. <\/strong>Maintain cold foods, like salsa and guacamole, at 40\u00b0F<\/strong> or colder.<\/em> Use small service trays or nest serving dishes in bowls of ice, replacing ice often.<\/p>\n Keep hot food hot.<\/strong> Hold hot foods at 140\u00b0F<\/strong> or warmer<\/em>. Use chafing dishes, slow cookers, and warming trays to keep food hot on the buffet table.<\/p>\n Consider packing beverages in one cooler<\/strong> and perishable foods in another since you are likely to grab beverages most often.<\/p>\n Use a food thermometer to test party favorites, like chicken wings or ground beef, and any other meat or dishes on your menu.<\/p>\n Refer to the chart below for Safe Minimum Cooking Temperatures:<\/p>\n Track the time that food stays out. Sideline any perishable foods that have been out at room or outdoor temperature for two hours or more.<\/p>\n Remember, discard any food left out more than 2 hours (1 hour if temperatures are above 90\u00b0F).<\/p>\n <\/p>\n![\"Food](\"http:\/\/foodhandleru.com\/index_files\/food_safety_training_banner_icon.png\"){kind=icon}
Food Safety Training - 10% OFF Sale<\/div>\r\n\r\n
At the Stadium: Keep it Clean<\/h3>\n
![\"sports_tailgating_food_safety\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2017\/10\/tailgating-food-safety.jpg\")
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Cook to a Safe Temperature<\/h3>\n
![\"sports_tailgating_food_safety\"](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2019\/08\/sports_tailgating_food_safety_003_shutterstock_446077081.jpg\")
\t\tUSDA: Safe Minimum Cooking Temperatures<\/h3>\n
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\n Category<\/strong><\/th>\n Food<\/strong><\/th>\n Temperature (\u00b0F)\u00a0<\/strong><\/th>\n Rest\u00a0Time\u00a0<\/strong><\/th>\n<\/tr>\n \n Ground Meat & Meat Mixtures<\/strong><\/th>\n Beef, Pork, Veal, Lamb<\/td>\n 160<\/td>\n None<\/td>\n<\/tr>\n \n Turkey, Chicken<\/td>\n 165<\/td>\n None<\/td>\n<\/tr>\n \n Fresh Beef, Veal, Lamb<\/strong><\/th>\n Steaks, roasts, chops<\/td>\n 145<\/td>\n 3 minutes<\/td>\n<\/tr>\n \n Poultry<\/strong><\/th>\n Chicken & Turkey, whole<\/td>\n 165<\/td>\n None<\/td>\n<\/tr>\n \n Poultry breasts, roasts<\/td>\n 165<\/td>\n None<\/td>\n<\/tr>\n \n Poultry thighs, legs, wings<\/td>\n 165<\/td>\n None<\/td>\n<\/tr>\n \n Duck & Goose<\/td>\n 165<\/td>\n None<\/td>\n<\/tr>\n \n Stuffing (cooked alone or in bird)<\/td>\n 165<\/td>\n None<\/td>\n<\/tr>\n \n Pork and Ham<\/strong><\/th>\n Fresh pork<\/td>\n 145<\/td>\n 3 minutes<\/td>\n<\/tr>\n \n Fresh ham (raw)<\/td>\n 145<\/td>\n 3 minutes<\/td>\n<\/tr>\n \n Precooked ham (to reheat)<\/td>\n 140<\/td>\n None<\/td>\n<\/tr>\n \n Eggs & Egg Dishes<\/strong><\/th>\n Eggs<\/td>\n Cook until yolks and
\nwhite are firm<\/td>\nNone<\/td>\n<\/tr>\n \n Egg dishes<\/td>\n 160<\/td>\n None<\/td>\n<\/tr>\n \n Leftovers & Casseroles<\/strong><\/th>\n Leftovers<\/td>\n 165<\/td>\n None<\/td>\n<\/tr>\n \n Casseroles<\/td>\n 165<\/td>\n None<\/td>\n<\/tr>\n \n Seafood<\/strong><\/th>\n Fin Fish<\/td>\n 145 or cook until flesh is opaque and separates easily with a fork.<\/td>\n None<\/td>\n<\/tr>\n \n Shrimp, lobster, and crabs<\/td>\n Cook until flesh is pearly and opaque.<\/td>\n None<\/td>\n<\/tr>\n \n Clams, oysters, and mussels<\/td>\n Cook until shells open during cooking.<\/td>\n None<\/td>\n<\/tr>\n \n Scallops<\/td>\n Cook until flesh is milky white or opaque and firm.<\/td>\n None<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Watch the Time<\/h3>\n
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![\"Rules](\"http:\/\/foodhandlerscards.com\/blog\/wp-content\/uploads\/2017\/10\/football-party-food-safety.jpg\")
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