ILLINOIS — As football season begins the mass amount of game day foods come with. However, if not cooked correctly game day can become a personal foul.
To combat this, the Illinois Department of Public Health is offering some game-day food preparation advice in honor of Food Safety Education Month in September.
“Football season has started, and I, like many Illinoisians, am very excited to root for my favorite teams with family and friends this season,” said IDPH Director, Dr. Sameer Vohra. “September marks Food Safety Education Month, and as we get together to tailgate before games or gather around the TV with plenty of snacks, we encourage everyone to enjoy this truly American experience by practicing important food safety practices. Failure to follow food safety guidelines increases the risk of food poisoning, which can result in nausea, vomiting, and diarrhea, and can ruin even the most thrilling victory.”
The Illinois Department of Public Health provided a list from the Centers for Disease Control and Prevention or CDC providing tips such as:
- Wash your hands with soap and running water for at least 20 seconds before, during, and after food preparation and before eating.
- Keep raw meat separate from ready-to-eat foods like vegetables.
- When grilling, make sure food reaches a safe internal temperature (at least 165°F for chicken and other poultry, and 160°F for ground beef).
- Make sure hot foods are maintained at 140°F or warmer, while cold foods are kept at 40°F or cooler).
- Perishable food should be thrown out if it’s been sitting at room temperature for more than two hours (one hour if it’s in temperatures above 90°F).
For more information about food safety, visit the Illinois Department of Public Health website.