tailgating SPECIAL ADVERTISING SEC TION
KEEP HOT FOODS HOT
Hot cooked foods should be kept
between 140°F and 165°F until
serving time because harmful
bacteria can grow below 140°F.
To make sure grilled meats are
cooked to the proper internal
temperature, pack an instant-read
meat thermometer. Thaw frozen
meat in the fridge.
PACK SHELF-STABLE FOODS
Bring along shelf-stable foods such
as dried fruit, nuts, fresh whole
fruit, crackers, and cookies.
TREAT YOUR COOLER RIGHT
Open coolers as infrequently as
possible to keep the coldness
inside. Leave food in coolers until
just before you are ready to cook or
eat—especially dishes that contain
mayonnaise or cut melons. Cold
water won't keep your food cold
enough, so keep as much ice or
as many freezer packs as you can
in the cooler. Make sure the ice or
freezer packs completely cover the
food. Cold food should be held at
40°F or colder until serving time
because harmful bacteria can grow
USE GOOD DISPOSABLES
Look for bamboo or recycled paper
plates, napkins, utensils, and cups.
And pack moist towelettes and
hand sanitizer so tailgaters
can keep their hands clean.
SET A TIMER
The longest you should leave
prepared foods sitting out is
2 hours. That includes the time
it takes to make, serve, and eat
the food. After 2 hours, dispose
of any food that is left (1 hour if
the temperature is above 90°F).
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Fudge Stuffed Cookie
Triple Chocolate Brownie
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