Co-Authored by Elizabeth Neal, Graduate Student, Texas Tech University
In Tennessee and much of the Southeastern United States—fall is synonymous with one thing: football season. From kickoff weekend to Thanksgiving Day matchups, football and tailgates bring people together not only for the action on the field but also for the food. Just as coaches use halftime to make key adjustments, we can take important steps to ensure optimal food safety for game-time meals and those delicious leftovers, helping us avoid any critical penalties.
Just as football teams practice throughout the week to prepare for an opponent, we can prepare in the kitchen to set up a meal that’s sure to be a touchdown. Always wash your hands thoroughly with soap and water before handling food, and especially after handling raw meat such as your Thanksgiving turkey. It is equally important to wash any utensils, cutting boards, or surfaces that have come into contact with raw products. Failing to do so can lead to cross-contamination and increase the risk of foodborne illnesses. After cooking, clean all utensils and countertops to reduce the chance of future contamination.
On game day, players warm up to make sure they are ready for kickoff. In the kitchen, our “pre-game warm-up” often begins a day or two before, depending on how we choose to thaw frozen foods. The most effective and safest method for thawing meat is in the refrigerator, although this may take 24 hours or more depending on the product. Steaks and ground beef typically require 12–24 hours, while a Thanksgiving turkey should be thawed for approximately 24 hours per five pounds.
If you’re short on time, you may need to run a culinary “two-minute drill.” In these cases, you can use the microwave’s defrost setting or place the packaged product in a bowl of cold water, changing the water every 30 minutes until thawed. Regardless of the method you choose, always keep the meat refrigerated until it is time to cook.
Coaches often deliver a simple message on game day: find a way to win. When it comes to preparing a safe and delicious game-day meal, the message is just as straightforward—use a meat thermometer. This ensures the food reaches safe internal temperatures and keeps your guests off the injury report, especially during the family flag football game. Hamburgers should reach an internal temperature of 160°F, and turkey breasts should reach 165°F.
Once the game ends, most people skip the post-game interviews. Whether your team won or lost, it’s time to pack up, and in the case of Thanksgiving, perhaps time for a long nap before Black Friday shopping begins. Still, it is crucial to store leftovers properly and within the recommended timeframe. Bacteria thrive between 40°F and 140°F, a range known as the “danger zone.” To avoid unnecessary risks, much like avoiding a costly delay-of-game penalty, refrigerate leftovers within two hours of serving. Place them in shallow containers to help them cool more quickly. Leftovers should be consumed within four days, after which they should be frozen or discarded.
While a losing season can take some of the excitement out of football, many people still look forward to the food. Though food safety precautions may seem like extra work, they play a vital role in keeping our family, friends, and ourselves healthy, ensuring we can all enjoy the best parts of the season together.
