Share the Gift of Food Safety this Holiday Season
Dec 15, 2020
Whether you are cooking for yourself or for others this holiday season, give the best gift of all...food safety!
According to the Academy of Nutrition and Dietetics, foodborne illness can cause severe and even life-threatening illnesses. Fortunately, there are easy and safe food handling practices that can protect individuals from getting sick.
- Defrost carefully. Defrost food only in the refrigerator, in the microwave or in a cool water bath with water that is changed every 30 minutes. Do not defrost at room temperature, on the counter or in warm water. When defrosting food in the refrigerator, cover raw meat and place it on the bottom shelf so juices won't drip onto other foods. When defrosting food in the microwave, cook it immediately afterward.
- Wash hands before, during and after food preparation. Proper hand-washing may eliminate a large percentage of food poisoning cases. Remember to wash hands when switching tasks, such as handling raw meat and then cutting vegetables. Wash hands thoroughly in warm, soapy water for at least 20 seconds.
- Keep kitchen surfaces clean. Use hot, soapy water to wash countertops and surfaces, cutting boards, refrigerator door handles and utensils. After cleaning, keep it clean by avoiding cross-contamination.
- Use two cutting boards. Dedicate one for raw meat, poultry and fish and the other for ready-to-eat foods, such as fruits and vegetables. Make it easy to remember by using color-coded cutting boards, one for raw meats and one for ready-to-eat foods.
- Use different utensils for different tasks. For example, use separate spoons and forks to taste, stir and serve food.
- Resist temptation. When baking, avoid eating foods containing raw eggs such as cookie dough or cake batter. Raw eggs may contain harmful bacteria that can lead to food poisoning.
- Buy and use a food thermometer. Using a thermometer is the only reliable way to determine the doneness of your food and ensure that food is cooked to proper temperatures. (Do not rely on "clear juices" to tell that the turkey is done.) Use these Holiday Helper Tips to determine proper cooking temperatures.
- Refrigerate food within two hours of serving. Getting food back into the refrigerator after a meal helps prevent the growth of harmful bacteria that can lead to food poisoning. Added tip: Use a refrigerator thermometer and make sure it's set at below 40°F.
- Holiday leftover tips: Remove turkey from the bone and store it separately from the stuffing and gravy. Slice breast meat; legs and wings may be left whole. Use turkey within 3 to 4 days; stuffing and gravy within 1 to 2 days. Reheat leftovers to 165°F.
- When in doubt, throw it out!
May your holiday season be happy and healthy!