It's time for that first big party of the new year... the Super Bowl party. There is nothing worse than getting sick at a party. The morning after? Well, sometimes that is a given. But... AT the party is a no-no. And I'm going to give you some tips to avoid any foodborne illnesses or other gross stuff living on a sweaty plate of cheese and meat.

First tip: any food left out overnight could contain so much bacteria that it could kill you. Don't ever do that. The bite of cold pizza is not worth it. Consider that your pro-tip for life when avoiding foodborne illnesses.

Hot shrimp? It should be left out for no more than 2 hours, and not for more than one hour if the outside temperature is above 90 degrees.

There are other important tips and tricks to use when hosting a party. Remember this important one before you're setting up for Super Bowl Sunday... temperature matters. It always matters when it comes to serving food. For taste, yes, but most importantly for your health.

According to, these 5 tips should save you and your guest a lot of strife if you follow them. The last thing you want to serve is food poisoning.

  1. HOT Food – Keep hot foods consistently warm with a chafing dish or hot plate.

  2. COLD Food – Keep cold foods chilled by placing the dish in a shallow container with ice.

  3. Only serve portions at a time. Place half of the food you plan to serve out during pre-game and replace it with your remaining food at halftime.

  4. Watch the clock! If food sits out with zero temperature control, timing is everything.

    1. After four hours: Throw away all proteins and  hydrated carbohydrates (i.e. potato or pasta salad)

    2. Throw it away after two hours if food sits in temps higher than 90 degrees.

  5. Wipe down all food surfaces often to prevent the spread of harmful bacteria.

And don't forget... anything left out overnight belongs in the garbage. In fact, any food (hot or cold) that is left out for more than 2 hours is dangerous. Room temps for these foods are a veritable breeding ground for harmful (and possibly deadly) bacteria like E. coli, Staphylococcus aureus, and Salmonella.

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