Health beat: Score big: Six game rules for a food-safe buffet

Super Bowl Sunday is an American tradition of football, friends and food. In fact, it's a daylong food fest, that -- next to Thanksgiving Day -- is the second largest day for food consumption in the U.S. While chicken wings, chips and dips are consistent favorites on Super Bowl buffets, make sure that germs are a no-show by following these six tips to avoid food poisoning.

1. Keep it clean.

* Wash hands with soap and running water (warm or cold) for at least 20 seconds before eating and handling food -- especially after passing the TV's germy remote control. Also wash hands after using the bathroom and touching pets.

* Wash cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item.

* Rinse produce under running water, including those with inedible skins and rinds. For firm-skin fruits and vegetables, rub by hand or scrub with a clean vegetable brush while rinsing.

2. Cook it well.

* Use a food thermometer to test Super Bowl party favorites, such as chicken wings and ground beef sliders, and any other meat or microwaved dishes on the menu.

Make sure chicken wings (and any other poultry dish) reach a minimum internal temperature of 165 degrees and ground beef sliders reach 160 degrees.

* Refer to the Safe Minimum Cooking Temperatures chart for the "rest time" of meats -- the period after cooking when the temperature remains constant or continues to rise and destroys germs.

Good news for super-hungry guests: Chicken wings and ground beef sliders don't require rest times.

3. Keep it safe.

* Divide cooked food into shallow containers and store in a refrigerator or freezer until the party begins. This encourages rapid, even cooling.

* Hold hot foods at 140 degrees or warmer. Use chafing dishes, slow cookers and warming trays to keep food hot on the buffet table.

* Maintain cold foods, such as salsa and guacamole, at 40 degrees or colder. Nest serving dishes in bowls of ice or use small serving trays. Replace often.

4. Watch the time.

* Follow recommended microwave cooking and standing times.

Cold spots -- areas that are not completely cooked -- can harbor germs.

Always follow the "standing time," the extra minutes that food should stand in the microwave to complete the cooking process. Then check the internal temperature with a food thermometer.

* Track the time food stays on the buffet.

* Sideline anything that has been out at room temperature for two hours or more.

5. Avoid mix-ups.

* Separate raw meats from ready-to-eat foods, such as vegetables, when preparing, serving or storing foods.

* Offer guests serving utensils and small plates to discourage them from eating directly from the bowls with dips and salsa.

* Throw a penalty flag at double-dippers (folks who repeatedly eat or dip from a shared food dish).

6. Get it to-go.

* Discard any foods that sit on the buffet for two hours or more.

* Divide leftovers into smaller portions or pieces, place in shallow containers and refrigerate.

* Don't wait too long to enjoy leftovers. Refrigerate them for three to four days, at most. Freeze them, if leftovers won't be eaten sooner.

Health Beat is a weekly spotlight on a wide range of health issues. The information contained here was provided by the Centers for Disease Control and Prevention. View the CDC features online at www.cdc.gov/features.