As Super Bowl LX approaches on Feb. 8, fans are filling shopping carts in preparation for the New England Patriots – Seattle Seahawks rematch.
But the thrill of the game shouldn’t sideline food safety. With pizza, buffalo wings, dips and other favorites sitting out for hours during watch parties, bacteria can multiply quickly in the Danger Zone (40–140 degrees F), turning a celebration into a foodborne illness risk.
The Patriots and Seahawks revive memories of Super Bowl XLIX’s dramatic finish, when New England’s Malcolm Butler sealed a 28-24 win with a goal-line interception. Now, Drake Maye leads the Pats in their first post-Brady title chase, while Sam Darnold powers Seattle’s offense alongside Jaxon Smith-Njigba and Kenneth Walker III. The Seahawks, coming off a gritty NFC Championship victory over the Rams (31-27), seek their second Super Bowl title as New England eyes their seventh.
Super Bowl Sunday ranks as America’s second-biggest eating day after Thanksgiving. Americans are projected to devour about 1.48 billion wings this year, roughly 10 million more than last year, according to the National Chicken Council. That’s enough to place about 693 wings on every seat in all 32 NFL stadiums. Pizza demand spikes too, with states like Delaware, Michigan, and Pennsylvania topping “pizza near me” searches, fueling a nationwide surge in takeout and delivery.
To keep your game-day spread safe, follow USDA Food Safety and Inspection Service tips:
Handle takeout/delivery: Use insulated bags for transport over an hour; serve promptly or refrigerate until reheating to 165 degrees F (check with a thermometer). Reheat liquids like chili or soups to a boil.Beat the Danger Zone: Keep hot foods at 140 degrees F or above for slow cookers and warming trays, and cold foods at 40 degrees F or below with ice baths. Refresh batches at halftime. Discard perishables left out longer than two hours, or one hour if ambient temperatures are above 90 degrees F.Cook smart: Wings and poultry must reach 165 degrees F internal — verify multiple pieces. Ground meats: 160 degrees F; whole meats: 145 degrees F with a 3-minute rest before eating.Four steps to food safety: Clean (wash hands for 20 seconds with soap and water; sanitize surfaces with 1 tablespoon unscented liquid chlorine bleach per gallon of water), Separate (use separate cutting boards, plates, and utensils for raw vs. ready-to-eat foods; fresh plates for seconds), Cook to safe temperatures, Chill leftovers quickly in shallow containers.Halftime cleanup: Set timers to track time out; refrigerate perishables within 2 hours.
Whether you’re cheering Maye’s deep ball or Seattle’s “Dark Side” defense, prioritizing food safety ensures your party ends in victory — not a timeout on the couch. For questions, call the USDA Meat and Poultry Hotline at 1-888-MPHotline.