If you’re hosting a Super Bowl party, keep food safety in your playbook to ensure that bacteria doesn’t run out the clock.

Not held at the proper temperature. Not cooled or reheated properly. Temperature danger zone: 41 to 135 degrees F. The longer food is in the temperature danger zone, the more time pathogens have to ...

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One of the leading causes of foodborne illness is the failure to properly cool foods. The food danger zone is that place between 40 and 140 °F where pathogens grow most quickly. It can take a long ...