As the holiday season approaches, many families and friends are preparing to gather and enjoy festive meals. While sharing food is a cherished tradition during these celebrations, it is crucial to prioritize food safety to prevent foodborne illnesses that can turn a joyful gathering into an unfortunate memory. From proper storage and preparation to cooking and serving, here are a few essential food safety tips to ensure a healthy and enjoyable holiday season.
Proper Food Storage: Plan Ahead
Many holiday feasts involve multiple dishes and large quantities of food, making proper storage essential before and after meals.
Shop Safely: Keep raw meats separate from other foods, especially fruit and vegetables, in your shopping cart and grocery bags. Keep an eye on news reports and government agency updates for food recalls and outbreaks.
Organize the Fridge: Buy fresh meat a couple of days before you plan to cook it. Keep raw meats separate from other foods to avoid cross-contamination. Store them in sealed containers or plastic bags at the bottom of the refrigerator to prevent juices from leaking onto other items.
Refrigeration: Store perishable items, such as raw meats, poultry, and dairy products, in the refrigerator at or below 41 degrees Fahrenheit. Make sure to thaw frozen items safely in the refrigerator, not at room temperature, to prevent bacterial growth. When thawing food in the temperature danger zone (between 41 and 135 degrees Fahrenheit), bacteria can rapidly multiply on the food surface, significantly increasing the risk of foodborne illness.
Safe Leftovers: After the meal, refrigerate leftovers within two hours to prevent bacteria from multiplying. Use shallow containers to allow quicker cooling, and label leftovers with the date they were stored to ensure they are consumed or discarded within 3-4 days. Do not crowd the refrigerator or freezer.
Safe Food Handling: Allergy Awareness and Avoiding Cross-Contamination
It is important to consider guests with food allergies or intolerances and help them avoid foods that could cause an allergic reaction. Cross-contamination is a common cause of foodborne illnesses, especially during meal preparation when handling raw meat and poultry.
Separate Cutting Boards: Use one cutting board for raw meat, poultry, or seafood and a different one for vegetables, fruits, and ready-to-eat foods. This prevents bacteria from raw meats from transferring to other foods.
Wash Hands and Utensils: Wash your hands with soap and water for at least 20 seconds before and after handling raw meat, poultry, or eggs; clean knives, utensils, and cutting boards thoroughly between tasks.
Sanitize Surfaces: Clean countertops and food prep areas frequently with hot, soapy water or a sanitizing solution, especially after working with raw ingredients.
Prevent Cross-Contact: When preparing food, avoid using the same utensils, cutting boards, or frying oil for allergen-free and allergen-containing foods. This helps prevent cross-contact, where allergens transfer from one food to another.
Cook Thoroughly: Use a Thermometer
Cooking food to the proper temperature is the most effective way to kill harmful bacteria such as Salmonella, E. coli, and Listeria.
Turkey and Poultry: Turkey is often the star of holiday meals, and it must be cooked thoroughly to ensure safety. Use a food thermometer to check that the internal temperature of the turkey reaches at least 165 degrees Fahrenheit in the thickest part of the bird (the thigh) without touching the bone. Stuffing inside the turkey should also reach 165 degrees Fahrenheit.
Other Meats: Cook beef, pork, and lamb roasts to a minimum internal temperature of 145 degrees Fahrenheit, allowing the meat to rest for at least three minutes before carving. Ground meats should reach 160 degrees Fahrenheit.
Leftovers: When reheating leftovers, ensure they are heated to an internal temperature of 165 degrees Fahrenheit to eliminate any bacteria that may have grown in storage.
Serving Lines and Serving Safety: Keep Hot Foods Hot and Cold Foods Cold
Holiday gatherings often involve serving lines, where food is left out for extended periods. To keep your guests safe, follow the two-hour rule: do not leave perishable food at room temperature for more than two hours, anything left out for more than two hours must be tossed.
Keep Hot Foods Hot: Use chafing dishes, slow cookers, or warming trays to maintain hot foods at 135 degrees Fahrenheit or above. Stir the food occasionally to ensure even heat distribution.
Keep Cold Foods Cold: Keep cold dishes, such as salads or desserts, at or below 41 degrees Fahrenheit by placing them on ice or refrigerating them until ready to serve. Refresh ice as needed to maintain temperature.
Serve in Batches: Instead of setting out all the food at once, consider serving smaller portions and refilling dishes as needed. This reduces the risk of bacteria growing in foods left out for too long.
Food Safety for Vulnerable Groups
Certain groups are more susceptible to foodborne illnesses, including pregnant women, young children, seniors, and individuals with weakened immune systems. Take extra precautions when preparing meals for these groups:
Avoid Raw or Undercooked Foods: Foods such as raw eggs (in homemade mayonnaise or cookie dough), raw seafood (oysters or sushi), and unpasteurized products should be avoided for these vulnerable groups.
Follow Cooking Guidelines: Ensure that meats, poultry, and eggs are thoroughly cooked to recommended temperatures to minimize the risk of illness.
Carson City Health and Human Services wishes everyone a happy and safe holiday season! For more information on Health and Human Services, check out our website at gethealthycarsoncity.org or visit us at www.facebook.com/cchhs.
Ryan Evanson is Environmental Health Specialist for Carson City Health and Human Services.