COLUMBIA, Mo. – Super Bowl Sunday is the second-largest food consumption day in the U.S. after Thanksgiving, and game day comes with supersized food safety risks.

“Food safety risks are high because perishable food often sits out for hours during Super Bowl parties,” said Lakshmikantha “Kantha” Channaiah, University of Missouri Extension food safety specialist. “And that can lead to foodborne illnesses.”

According to Restaurantware, on Super Bowl Sunday, Americans on average consume 1.45 billion chicken wings, 19.4 million pounds of chips, 3.8 million pounds of popcorn, 2.5 million pounds of nuts, 11 million slices of pizza (just Domino’s) and 8 million pounds of guacamole. Almost 10% of Americans grill food on Super Bowl Sunday, either during tailgating or in their backyards, making it the second-biggest grilling day of the year in the U.S., behind the Fourth of July.

However, data indicates that nearly 16.1 million employees call out sick from work the day after the Super Bowl Sunday, making it known as “Super Sick Monday.”

No matter who you’re rooting for, it’s important to follow good food safety practices during and after the game to make sure that you and your guests are protected, Channaiah said.

Always follow the ‘2-hour rule’

Super Bowl fans tend to munch on their favorite foods and snacks throughout the game, unlike at other parties where food is usually consumed quickly, typically in less than an hour.

When handling perishable food items, keep in mind the Food and Drug Administration’s “two-hour rule”: Perishable foods such as meat, chicken wings, deli wraps, seafood, meatballs, eggs, produce and other foods that require refrigeration can only be left out for two hours before they become contaminated with disease-causing bacteria. If the temperature in the room or outside exceeds 90 degrees Fahrenheit, the two-hour limit becomes one hour.

Therefore, it is important to put out small portions of food items that you want to eat and replenish them as needed, Channaiah said. Refrigerate perishable items within two hours, and toss out any perishable food that has been sitting on the counter for more than two hours at room temperature.

Additional tips to keep food safe

• Wash hands thoroughly (at least for 20 seconds) before and after handling food.
• Wear gloves while handling food.
• Clean and sanitize surfaces (countertops, cutting boards, etc.).
• Use clean water for cleaning.
• Cook raw meat, poultry, seafood, etc., to a safe minimum internal temperature.
• Keep food covered.
• If planning to leave food out for more than two hours, keep cold foods at a temperature of 40 F or below (for example, by keeping them nestled in ice), and hot foods at a temperature of 140 F or above (using warming trays, chafing dishes, slow cookers, etc.).
• Separate raw and cooked foods to prevent cross contamination.

“Follow the above recommendations, root for your favorite team, and enjoy your Super Bowl Sunday party,” said Channaiah.