The gridiron isn’t the only place to score a touchdown on game day. With football season kicking off soon, fans are filling their playbooks with tasty recipes for the ultimate tailgate party.

From barbecue brisket and potato salad, to burgers, brats, chips and queso, tailgating is all about good food and friends. Keeping food safe, however, must be part of the game-day plan in order to prevent foodborne illness, said Christi Evans, Oklahoma State University Extension food safety specialist.

“Before firing up the grill or loading the ice chest, have a plan for hauling, cooking and serving, as well as for storing the leftover food,” she said. “While we always want to win the game on the field, we want our tailgates to not only be tasty, but safe, too.”

First and foremost, keep hot foods hot and cold foods cold. If cooking on-site, serve hot foods immediately or keep them at or above 140 F. If preparing hot food at home, cover the dishes with foil and wrap them in a heavy towel to help retain heat. Pack the food in an empty ice chest and cover everything with another towel.

Evans said to keep raw meat, poultry and seafood in tightly sealed, leakproof containers or plastic bags to prevent juices from contaminating other foods in the cooler. Store them separately from ready-to-eat foods whenever possible.

Be sure to have plenty of ice or frozen gel packs when traveling with cold foods to keep everything at 40 F or below. Cheese, dairy-based dips, vegetables, mayonnaise-based salads, raw meat, hot dogs and condiments need to remain refrigerator-cold from the time tailgaters leave home until they return home. This time frame is several hours long, so be prepared to replenish ice supplies as needed.

In addition to spatulas and serving spoons, a food thermometer is a vital utensil. This will help the grill master ensure that foods are cooked to the proper internal temperature. The proper internal temperature for poultry is 165 F; ground meats, 160 F; beef, pork, lamb and veal, 145 F.

“Because the color of the meat isn’t always a good indicator of doneness, a food thermometer will remove any guesswork,” Evans said. “Also, it’s a good idea to keep an appliance thermometer in each of the coolers to ensure hot and cold foods are staying at the proper temperature.”

Once food is prepared and served, it should be returned to the coolers within two hours. The weather for the first few tailgates of the season is typically pretty warm, so if the temperature is above 90 F, cut that time down to an hour and then pack it back into the coolers.

A sink and running water probably aren’t an option at the tailgate, so it’s important to improvise. Create a cleaning station by bringing soap, clean water, paper towels and sanitizing wipes. Wash hands before preparing or serving food and after handling raw meat.

“Football season is a great time of year to gather with friends and enjoy some great food and a festive atmosphere,” Evans said. “Tailgaters can ensure food safety while cheering on their favorite teams to victory.”