Festive Food Safety

'Tis the season for fond memories, gift giving, hosting parties and family gatherings with good safe food! As you prepare your festive holiday spreads, remember to keep foods fresh and safe to eat. If food containing harmful bacteria is consumed, it could cause foodborne illness. So, when planning the big feast, follow this food safety checklist.

Clean Up

  • Thoroughly wash your hands with soap and water for 20 seconds before and after handling raw products.
  • Bacteria in raw meat and poultry juices can spread to other foods, utensils, and surfaces. Wash counter tops, cutting board, and sinks with hot, soapy water. It is also a good idea to sanitize surfaces with one teaspoon of bleach per one quart of water.

Combat Cross-Contamination

  • Store raw meat, poultry, and seafood on a plate or tray, so that juices don't drip onto other foods.
  • Never place cooked food on a plate that previously held raw meat, poultry, or seafood unless the plate has been thoroughly washed.
  • Don't spread bacteria with dirty sponges, dishcloths, or towels. Bacteria thrive in the moist area of these items where bits of food may also exist. Use paper towels or freshly-cleaned sponges or cloths.
  • Packaging materials from raw meat or poultry also can cause cross-contamination. Never reuse them with other food items. Disposable packaging should be discarded.

Happy Holidays

Cook Safely

  • For meat, poultry, and other dishes, use a food thermometer to make sure foods are cooked to a safe internal temperature. Cooking Requirements: 
    	Whole Turkey-180° F
	Fresh Ham, Eggs (yolks/whites firm)-160°F
	Stuffing, Casseroles, Leftovers-165° F
	Beef , Pork Roasts-145° F for 4 minutes.
    Important Reminder: Don't use recipes in which eggs remain raw or only partially cooked, i.e. uncooked cookie dough.
  • Cook fish until it's opaque and flakes easily with a fork.
  • When microwaving, make sure there are no cold spots in food (where bacteria can survive). For best results, cover, stir, and rotate food for even cooking.
  • When reheating sauces, soups, and gravies, bring them to a boil.

    Note: Consumers with liver disorders or weakened systems should avoid eating raw oysters and shellfish.

    STOCKING STUFFER IDEA: FOOD THERMOMETER

Chill Thoroughly

  • Make sure the refrigerator temperature is 41°F or below and products in the freezer are frozen solid. A refrigerator thermometer is recommended to verify temperature.
  • Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours.
  • Never defrost or marinate food at room temperature.
    • 4 safe ways to thaw *In the refrigerator *Under cool running water *In microwave if continuing to cook *As part of the cooking process
  • Divide large amounts of leftovers into smaller containers for quicker cooling in the refrigerator.
  • Don't over-stuff the refrigerator. Cold air must circulate to keep food safe.