Super Bowl Sunday is about much more than football. In fact when many people think about the Super Bowl, they think about the mouth-watering appetizers, delicious buffalo wings and spicy chili that they will enjoy.

Super Bowl Sunday is the second largest food consumption day of the year in the U.S. behind Thanksgiving. This means there are more opportunities for a food safety fumble to cause food poisoning while preparing and serving game day party foods in the home. While chips, finger foods and dips might be a football fan favorite, these dishes involve a lot of people sharing communal items, which increases the risk of foodborne illness. Also, if served buffet style, this means foods will be left out for long periods of time, all of these scenarios can be recipes for disaster.

In January, Kansas State University released the results of a study that tracked parents’ food handling behavior in the kitchen. After preparing a test meal that included meat injected with tracer bacteria, 82 percent of study participants left meat-originating bacteria around the kitchen on sinks, refrigerators, and cabinet handles. To promote safe food handling, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing a food safety playbook to help keep Super Bowl food both safe and delicious.

Plays to Food Safe Homemade Chicken Wings:

Make sure frying oil temperature is 375 degrees F before starting to fry.

Before frying, pat dry the wings to prevent oil splatter when submerged in hot oil.

Make sure not to overcrowd the wings in the frying basket. If the wings are crowded, they can be undercooked.

To take a temperature of cooked wings, place them on a clean plate covered with paper toweling. Use a clean food thermometer to check the internal temperature. For food safety, the temperature should be 165 degrees F. Temperature should be measure several wings before each batch finishes cooking.

If the wings are below the minimum safe internal temperature of 165 degrees F, submerge them again in the hot oil.

Plays to a Food Safe Buffet:

Keep hot food hot and cold food cold.

Hot foods must have a heat source to keep them warmer than 140 degrees F.

Cold foods should be kept on ice to remain at a safe temperature below 40 degrees F.

Perishable foods left out longer than two hours should be discarded and replenished with fresh servings.

Plays to a Food Safe Kitchen Towel:

Wash your hands with soap and warm water for 20 seconds to avoid spreading bacteria to your towels.

NEVER reuse paper towels. This product is for single use only. When used multiple times, bacteria can find their way onto the towel and hitch a ride around the kitchen.

Kitchen towels build up bacteria after multiple uses. To keep the bacteria from getting the upper hand, wash kitchen towels frequently on the hot cycle of the washing machine.

With a little planning, Super Bowl Sunday will be safe and delicious!