Food Safety Expert Reminds People to Use Safe Food Handling Procedures While Tailgating

Saturday, October 3rd, 2026 -- 11:00 AM

(Wisconsin Radio Network) As students return to the classroom and football fans head to tailgates, a University of Minnesota food safety expert is reminding people that proper food handling can help prevent foodborne illness.

According to the Wisconsin Radio Network, food safety professor Hanyu Chen says keeping perishable foods at safe temperatures is especially important when packing school lunches. Items such as deli meat, yogurt, cut fruit, eggs and leftovers should remain cold until they are eaten.

“Deli meat, yogurt, cut fruits or fresh eggs and fresh produce or even leftovers. Ideally, they should stay below 40 degrees Fahrenheit until lunchtime or ready to be consumed packing with an insulated lunch bag with at least one or two cold sources,” Chen said.

Chen recommends using insulated lunch bags and ice packs to keep foods cold. When available, students should also make use of school refrigerators. The advice extends beyond school lunches. As families clean out their refrigerators, Chen cautions against relying on expiration dates, smells or appearance alone to determine whether food is safe to eat.

“I also don’t recommend people to rely only on the smell or the appearance of your food or the small taste tests you might do with your food to determine whether your food is safe. Because some harmful microorganisms and bacteria can be present in your food without obvious signs of spoilage,” Chen said.

Instead, Chen says leftovers should be handled carefully and discarded when there is any uncertainty about their safety. With football season underway, food safety is also a concern for tailgaters. Chen says proper cooking temperatures and preventing cross-contamination are key steps when preparing food outdoors.

“Keep the cold food cold and hot food hot and prevent cross-contamination and use a food thermometer. Please handle and pack raw meat separately so that the juices from the raw meat cannot drip onto your salads or fruits or other ready-to-eat meals,” Chen said. Chen adds that perishable foods should not be left out for more than two hours, or more than one hour during very hot weather.

Food safety experts say following basic precautions, including temperature control, proper storage and avoiding cross-contamination, can significantly reduce the risk of foodborne illness throughout the school year and fall sports season.

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