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.
Temperature and time log; use °F and local clock time
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