Safe, Smart Super Bowl Sunday Snacking

Super Bowl Sunday is a day for friends and family to gather around the television, cheer for favorite teams, enjoy the best new commercials and snack on finger foods. Relaxing and grazing on dips, appetizers and other indulgences is part of the fun, as long as you don’t let time-temperature abuse ruin your party! Here are some tips to keep your Superbowl Sunday Snacking Safe.

Party Food

  • Remember the 2-hour rule: Foods should not sit at room temperature for more than two hours. Discard anything that might have been left out for two hours or more at unsafe temperatures.
  • Keep hot foods hot: Your hot foods should be kept at 140°F or warmer. Do this by using chafing dishes, slow cookers or warming trays.
  • Keep cold foods cold: Cold foods should be kept at 40°F or colder. Keep them cold by nesting dishes in larger bowls filled with ice. Or, put out smaller amounts of food every two hours during the party.
  • Store leftovers in shallow containers: Storing your leftovers in shallow containers will encourage quick and even cooling. When reheating foods, bring them back to 165°F.

As always, cook foods to safe minimum internal temperatures and wash hands, utensils and surfaces between food preparations.

Also, consider these tips for throwing a healthier party:

  • Focus on fun and conversation.
  • Plan a healthy menu with foods low in fat, sugar, and salt.
  • Serve small portions. Examples: mini bagels, half sandwiches, 4-ounce burgers, small rolls, or mini cupcakes.
  • Always serve green salads, fresh veggies and dip, fruit, fresh and/or cooked vegetables.
  • Always provide water as a beverage choice.
  • Eat normally before a party. If you starve all day, you are more likely to overeat or drink later.


United States Department of Agriculture Food safety and Inspection Service. (2013). Retrieved from:

Rutgers Cooperative Extension. (2015). Retrieved from:

Author: Joanna Rini, Extension Educator, Family and Consumer Sciences, Ohio State University Extension.

Reviewed by: Linnette Goard, Field Specialist, Food Safety, Selection and Management, Family and Consumer Sciences, Ohio State University Extension.

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