Clean Play
Wash your hands, but not those wings. According to the National Chicken
Council, more than 1.3 billion chicken wings will be consumed this Super Bowl,
but washing those wings is not recommended because bacteria in raw meat and
poultry juices can splash and spread to other foods, utensils and surfaces,
contaminating them. Be sure to wash your hands with warm water and soap before
cooking, but keep the wings dry.
Play Defense
Don’t cross contaminate. When you are shopping at the grocery store keep raw
meat, poultry, eggs and seafood in separate plastic bags to prevent their
juices from dripping onto other foods. Always remember to use a separate
cutting board for fresh fruits and vegetables and for raw meats.
Intercept Bacteria
Raw meat, poultry, seafood and egg products need to be cooked to the right
internal temperature. Use a food thermometer to ensure foods have reached the
correct temperature to kill any harmful bacteria that may be present. Chicken
wings are safe to eat when they have reached an internal temperature of 165°F.
Before indulging, take the temperature of multiple wings in the thickest part
of the wing being careful to avoid the bone.
Cool Play
Keep hot foods hot and cold foods cold. Keep food hot (at 140°F or above) in
a slow cooker or chafing dish, or keep half of the food on the table and the
other in the oven and swap it out every hour. Keep cold foods cold (at 40°F or
below) by placing salads, dips and salsa in a tray of ice. When setting food
out, be sure to serve cold foods in small portions.
Avoid the Danger
Zone
Don’t leave food sitting out. Most bacteria grow rapidly at temperature
between 40°F and 140°F. That temperature range is known as the “Danger
Zone”. Refrigerate food promptly. Do not leave food at room temperature for
more than 2 hours.Need more food safety information? Call the USDA Meat and Poultry Hotline at (1-888-674-6854) Monday through Friday, from 10 a.m. to 6 p.m. ET, or email or chat at AskKaren.gov.
