Food Safety Tips: Keep Your Meals Safe on and off the Track

If you love the roar of engines and the smell of fresh coffee after a long ride, you also need to watch what’s on your plate. A simple slip-up in the kitchen can turn a great day into a sick day, and that’s the last thing any rider or fan wants. Below are easy, practical steps you can follow whether you’re cooking at home, grabbing a bite at the track, or packing food for a long trip.

Store Food the Right Way

When you bring food back from a race weekend or a road trip, put it in the fridge or cooler within two hours. Bacteria grow fast at room temperature, so the sooner you chill it, the better. Use airtight containers – they keep smells out, stop cross‑contamination, and make reheating easier. If you’re handling raw meat, keep it on the bottom shelf to avoid drips onto ready‑to‑eat items.

Cook to Safe Temperatures

Don’t guess if meat is done. Use an instant‑read thermometer: 165°F (74°C) for poultry, 160°F (71°C) for ground beef, and 145°F (63°C) for steaks and chops. For leftovers, reheat to at least 165°F to kill any lingering bugs. If you’re using a microwave, stir food halfway through to avoid cold spots.

Clean is just as important as cooking. Wash your hands with soap for at least 20 seconds before you touch any food, after you touch your phone, and after you’re done handling raw meat. Scrub cutting boards, knives, and countertops with hot, soapy water, then rinse and dry. If you have a separate board for veggies and another for meat, label them – it saves a lot of headaches.

When you’re at a motorsport venue, look for signs of good hygiene: clean tables, staff wearing gloves, and food displayed under a glass dome. If you see food sitting out for a long time, ask for a fresh serving or pick something else. Many tracks now have food trucks with strict safety protocols – don’t be shy about checking the temperature logs they keep on board.

Pack smart for the road. Use insulated bags with ice packs to keep perishables cold, and keep sauces in sealed bottles to avoid spills. A simple snack like an apple or a granola bar doesn’t need refrigeration, so it’s a safe go‑to when you’re crunched for time.

Lastly, trust your senses. If something smells off, looks discolored, or feels slimy, toss it. It’s better to waste a little food than to spend a night in the bathroom.

Following these quick steps keeps you fueled, focused, and ready to hit the track without worrying about foodborne illness. Stay safe, stay hungry, and enjoy the ride!