Have a Game Plan and Avoid Foodborne Illness at Your Super Bowl Party

When foods sit in the Danger Zone bacteria multiply rapidly, risking guests’ health

With Super Bowl Sunday just a week away, the USDA reminds hosts to follow championship-level food safety. Each year an estimated 48 million Americans get sick from foodborne illness, and game-day gatherings are a prime setting for temperature-related hazards.

Updated Super Bowl Food Facts

Super Bowl viewership now exceeds 110 million in the U.S., and fans will consume roughly 1.4 billion chicken wings during that single afternoon. With game time stretching over four hours, perishable foods left at room temperature risk rapid bacterial growth.

Master the Danger Zone

The “Danger Zone” between 40 °F and 140 °F is where bacteria double every 20 minutes. A single germ can multiply to over 17 million in 12 hours at 100 °F. Keep hot foods above 140 °F and cold foods below 40 °F throughout the party.

Your Super Bowl Food Game Plan

• Keep hot takeout at ≥140 °F: Use chafing dishes, slow cookers, or preheated warming trays.
• Chill unserved items promptly: Divide into shallow pans, refrigerate at ≤40 °F, then reheat to 165 °F before serving.
• Serve cold foods safely: Nest serving platters in ice-filled bowls to maintain ≤40 °F.
• Avoid outdoor staging: Sun-warmed containers invite spoilage and wildlife.
• Use a food thermometer: Make it your game-day ritual to verify temperatures and keep guests safe.

Safe Chicken Wing Preparation

• No rinsing raw wings: Washing spreads pathogens via splashes; cooking to 165 °F destroys them.
• Check internal temp: Probe multiple wings at the thickest part away from bone. Serve only when each reads ≥165 °F.

With these tips in your playbook, you’ll protect fans from foodborne illness and keep the focus on the game, not the emergency room. Enjoy the big game!