Stay Safe This Super Bowl Sunday: Essential Food Safety Tips

WASHINGTON, January 28, 2026 — Super Bowl parties are a cherished tradition, filled with lively conversations and delicious food. However, with people enjoying takeout and delivery options throughout the day, the risk of foodborne illness can increase. The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) reminds fans to prioritize food safety during the big game.

“As Americans come together to enjoy the Super Bowl, keeping food hot or cold and serving it promptly is essential to protect family, friends, and guests from foodborne illnesses,” said USDA Under Secretary for Food Safety Dr. Mindy Brashears.

Understanding the Danger Zone

Many popular Super Bowl snacks—like pizza, chicken wings, hamburger sliders, and chili—should not be left at room temperature for more than two hours. The USDA refers to the temperature range of 40 to 140 degrees Fahrenheit as the Danger Zone. Allowing perishable food to sit out can lead to an unsafe multiplication of bacteria, causing foodborne illnesses.

Food Safety Tips for Game Day

#1 Handle Takeout and Delivery Safely

• Transport takeout in insulated bags if travel time exceeds one hour.
• Serve food promptly or divide it into smaller portions and refrigerate until ready to reheat and serve.
• Keep hot foods at or above 140 degrees F using a warming tray, chafing dish, or slow cooker.
• Reheat food containing meat or poultry to an internal temperature of 165 degrees F, checked with a food thermometer.
• If using a microwave, spread food evenly and stir thoroughly to ensure even heating.
• Reheat liquid foods like soups and sauces to a boil.

#2 Keep Food out of the Danger Zone

• Serve food in smaller batches. Bring out food for the first half of the game and another batch for the second half to limit exposure to room temperature.
• Discard perishable foods left out for more than two hours. To enjoy leftovers, refrigerate or freeze items promptly.
• If food will be out for longer than two hours:
  • Nestle cold foods in ice to keep them at 40 degrees F or below.
  • Utilize preheated ovens or warming trays to keep hot foods at 140 degrees F or above.

#3 Use a Food Thermometer

Ensure all food reaches a safe minimum internal temperature:

• Meat (whole beef, pork, lamb): 145 degrees F, with a 3-minute rest.
• Ground meats: 160 degrees F.
• Poultry (ground and whole): 165 degrees F.
• Eggs: 160 degrees F.
• Fish and shellfish: 145 degrees F.
• Leftovers and casseroles: 165 degrees F.

For chicken wings, check several pieces with a food thermometer to ensure all are cooked to a minimum of 165 degrees F.

#4 Follow the Four Steps to Food Safety

• Clean: Wash hands for 20 seconds before and after handling food, and clean surfaces and utensils with soap and water.
• Separate: Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other foods.
• Cook: Confirm food is cooked or reheated to safe internal temperatures using a food thermometer.
• Chill: Promptly refrigerate or freeze leftover food after serving.

Additional Resources

If you have questions about food safety, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.

For more information, visit the FSIS website. Follow FSIS on social media:
@usdafoodsafety,
@usdagov, and
Facebook.

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