Watching the Big Game? Don’t commit a Party Penalty, says K-State food scientist

 

Blakeslee outlines food safety tips when getting together for the Superbowl

At a glance: With another Superbowl approaching, along with family get-togethers and other parties, Kansas State University food scientist Karen Blakeslee is waving a yellow flag to help assure that food safety stays in the game.

More information: Karen Blakeslee, 785-532-1673, kblakeslee@ksu.edu

Related: K-State Rapid Response Center | You Asked It! newsletter

Party foods should be reheated or chilled if left at room temperature for two hours.

Feb. 2, 2026

K-State Extension news service

MANHATTAN, Kan – With another Superbowl approaching, along with family get-togethers and other parties, Kansas State University food scientist Karen Blakeslee is waving a yellow flag to help assure that food safety stays in the game.

Blakeslee, who also is coordinator of K-State’s Rapid Response Center for Food Science, cautions consumers against the following ‘Party Food Penalties:’

• Don’t wash chicken wings. Washing poultry, or any raw meat, splashes bacteria up to three feet around your sink. This could contaminate clean utensils or ready-to-eat food.
  
  
• Don’t leave food at room temperature. Reheat or chill foods within two hours.
  
  
• Don’t double dip. Use individual plates or bowls for dipping.

Blakeslee also reminds party-goers and hosts about four key concepts of food safety:

Clean: Prepare yourself for the win!

• Wash your hands with warm soapy water for 20 seconds.
• Wash and sanitize all dishware and utensils.

Separate: Your best defense!

• Keep raw meat and poultry away from ready-to-eat-foods.
• Use a clean utensil for each dish.
• Use a clean plate when going for second helpings of food.

Cook: A game winner!

• Use a food thermometer to check for doneness.
• Cook all poultry to an internal temperature of 165 degrees Fahrenheit.
• Cook burgers and sliders to an internal temperature of 160 F.
• Heat soup and reheated foods to 165 F.

Chill: Don’t let the clock expire!

• Keep hot foods hot, above 140 F, and cold foods cold, below 40 F.
• Put out food in batches.
• Follow the two-hour rule (reheat or chill foods within two hours).

More food safety tips are available online from K-State’s Rapid Response Center for Food Science. Blakeslee publishes a monthly newsletter, called You Asked It!, with timely tips for safe food in and out of the home.

More information is also available at local extension offices in Kansas.

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K‑State Extension is a short name for the Kansas State University Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the wellbeing of Kansans. Supported by county, state, federal and private funds, the program has county extension offices statewide. Its headquarters is on the K‑State campus in Manhattan. For more information, visit www.ksre.ksu.edu. K-State Extension is an equal opportunity provider and employer.