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Holiday Food Safety

It's time to relish the flavors of your favorite holiday meal.  But before you serve it to your family and friends, are you sure it's safe to eat?

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According to new statistics released by the federal government, 76 million Americans are sickened each year from food poisoning.  Mishandling of food at home contributes to this number.  So, as you take out the china and gather your loved ones for the special celebration, make sure these tips are on your holiday "to do" list.

Wash Your Hands

Everyone loves to help with the cooking during the holidays, but too many well-intended chefs can mean an increased risk of food-borne illness.  Wash hands often and thoroughly in warm, soapy water before, during, and after meal preparation.  Bring cheer to hand washing-sing your favorite holiday song for 20 seconds while you lather up.

Keep Raw Meats and Ready-to-Eat Foods Separate

Deck your kitchen with two festively colored cutting boards: one strictly for raw meats and the other for ready-to-eat foods.  When juices from raw meats or germs from unclean objects accidentally touch cooked or ready-to-eat foods (such as fruits or salads), cross-contamination can occurs.

Cook To Proper Temperature

Take the guesswork out of cooking your bird or roast by using a meat thermometer.  Harmful bacteria are destroyed when food is cooked to proper temperature.  A meat thermometer is the only reliable way to check the doneness of cooked foods.  What's more, your meat will cook to perfection!

Refrigerate Promptly Below 40°F

Before you relax and savor the success of your wintertime spread, refrigerate perishable foods quickly and store them at the proper temperature to slow bacteria growth and prevent food-borne illness.  Leftovers should be refrigerated within two hours after being served.  Also, make sure your refrigerator is set at 40°F or below

Joy to the Leftovers

Holiday meals often bring leftovers.  Follow these tips to make sure you don't get sick the second time around:

• Separate leftovers into shallow containers (2 inches or less).

• Refrigerate/Freeze leftovers within two hours of cooking the food.

• 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 and stuffing within 3-4 days, gravy within 1-2 days.

• Reheat leftovers to 165°F.

• When in doubt, throw it out!

Dreaming of a Tasty Feast

Make sure to use your meat thermometer properly:

• Red meats, roasts, chops and poultry pieces: insert in center of the thickest part--away from bone, fat, and gristle.

• Poultry (whole bird): insert in inner thigh area near the breast, but not touching bone.

• Egg dishes and casseroles: insert in center or thickest area of the dish.

Use the following chart to help you prepare delicious safe meals for your loves one this holiday season.

 

Food Item	Internal Temperature (°F)
Beef, Lamb Veal Roasts     Medium-rare     Medium     Well-done	160   145 160 170
Poultry     Whole chicken, turkey     Boneless turkey roasts     Poultry breasts and roasts     Poultry thighs, wings, drumsticks     Duck, goose     Stuffing (cooked alone or in bird)	180 170 170 180 180 185
Pork All Cuts     Medium     Well-done Fresh, raw ham Fully cooked ham, to reheat	160 170 160 140
Egg dishes, casseroles	160
Leftovers, reheated	165

Source: The American Dietetic Association