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Super Bowl Sunday is getting closer! Are you ready for the big game? Whether you are having a party of five or a party of 50 follow food safety tips from foodsafety.gov.  Even if it's just yourself snuggled up on the couch watching the super bowl, play it safe and remember these steps:   Four Simple Steps for Food Safety: Clean Separate Cook Chill Four basic actions to do along with the 4 simple steps to food safety: clean the food well keep potential contaminates separated cook meats thoroughly chill uneaten portions read more here: FoodSafety.gov   Martie Duncan and Rebel Chef Terry French  have partnered with the USDA and the Ad Council’s Food Safe Families campaign to remind us of food safety at game time.   Rebel Chef Terry French , winner of Food Network’s Extreme Chef and Owner of Culinary Dreams shows us recipes from his travels around the world with the bests ingredients and food safety in mind. See what Martie Duncan of  Mar...

It's football season and that means party food. Keep your hot foods hot and your cold foods cold. Don't let food sit out for more than 2 hours. At half time replace food that has been sitting out the first half of the game. Visit FoodSafety.gov  and learn how to keep your food safe from germs and bacteria. Keep your guest and family healthy be following food safe practices in your home. I keep paper towels  and hand soap in an automatic dispenser in the bathroom. Each person can have a clean towel and throw it away when they are done. I also keep paper towels and liquid hand soap at the kitchen sink for guest to use . Ad Council/USDA’s Top Tips for a Healthy Tailgate:   -        Bring water for cleaning if none will be available at the tailgating site. Pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces. -       Carry cold perishable food like raw hamburger...

What do you do with the kids school lunch boxes when they come home each day? I unpack them, wipe them out with a disinfectant wipe or hot soapy washcloth, let air dry and leave it open until the next morning when it's time to pack lunches. I also take out the containers and run them through the dishwasher. There are too many germs lurking in that dark damp lunch box. In the morning along with the food I put a hand wipe and napkin in there so the kids wipe their hands before eating.   5 tips for packing your families lunch box: Tip #1: If the lunch you’re packing contains perishable food items like cold cut meats, eggs and yogurt, make sure to pack it with freezer packs or keep it otherwise chilled.  Harmful bacteria multiply rapidly in the "Danger Zone" — the temperatures between 40 and 140 °F (4.4 °C and 60 °C). So, perishable food transported without an ice source won't stay safe long. Tip #2: Frozen juice boxes can also be used as freezer packs. Freeze juice...

Martie Duncan of MartieKnowsParties.com and Season 8 of Food Network Star Star is partnering with the USDA, FDA, CDC and the Ad Council’s Food Safe Families campaign to remind you to make food safety a big priority on game day! If you are putting out a bowl of nuts, or other foods that people tend to grab a handful of,  put a spoon in the bowl so everyone is not putting their hands into the bowl. Keep those germs at bay!  Always put out serving utensil for people to use. It keeps the germ population down, and sticky hands from getting all over your furniture too. I  keep a roll of paper towels in my downstairs bathroom at all times along with a foaming hand soap.  (I read somewhere that foaming hand soap covers more of your skin) I spray a disinfectant in the trash can, door nobs, sink, all around the toilet and even the light switch.I also keep a roll of paper towels by the kitchen sink along with a foaming hand soap so guest can wash up when ever they wish...

  How food smart are you? Do you know these answers? Find out more on from the infographic! MYTH #1: “If I microwave food, the microwaves kill the bacteria, so the food is safe.”   MYTH #2: “Of course I wash all bagged lettuce and greens because it might make me sick if I don’t.” MYTH #3: “I don’t need to use a food thermometer. I can tell when my food is cooked by looking at it or checking the temperature with my finger.” MYTH #4: “I can’t re-freeze foods after I have thawed them – I have to cook them or throw them away.”    Want to learn more?  Go to:   fightbac.org www.foodsafety.gov