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Tailgate packing and holding checklist
Use this sheet for a private outdoor meal. Check the venue’s current rules and plan temperature control from departure through cleanup.
Date / venue / food handler: ________________________________________________
Guests / menu / allergies: ________________________________________________
Departure / serving / cleanup times: ________________________________________________
Pack and prepare
- Venue permits confirmed: grill, fuel, glass and waste disposal.
- Cooler, sufficient ice or cold packs, food thermometer and cooler thermometer.
- Raw meat sealed and separated; clean plates and separate serving tools.
- Soap, potable water in a spigoted container, catch container and paper towels.
- Containers, ingredient labels, waste bags and a leftover plan.
Keep these limits with the food
Cold: 40°F or below. Hot holding: 140°F or above. Cook ground beef to 160°F; poultry to 165°F; whole beef steaks to 145°F with a 3-minute rest. Reheat leftovers to 165°F.
Perishables outside temperature control: maximum 2 hours, or 1 hour above 90°F outdoors. Add time during transport and serving; re-chilling does not reset it. Discard food beyond its limit or with an uncertain handling history.
| Food / stage | Time | Food °F | Total time out / action |
|---|---|---|---|
| Departure | |||
| Arrival | |||
| Service batch | |||
| Cleanup |
Source and use
Prepared September 9, 2026. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/tailgating-food-safety-q-a
Full guide: https://yenra.com/tailgate/food.html