Holiday food safety tips

November 25, 2020

Enjoying food is one of the highlights of the holiday season so the last thing you want is a food-borne illness to put a damper on the celebration.

Even though family gatherings might different this year due to the COVID-19 pandemic, safety guidelines should still be followed when preparing holiday feasts.

The following are food safety tips to keep in mind.

Defrost foods only in the refrigerator, in the microwave as part of the cooking process or in cool water that is changed every 30 minutes. Never allow foods to defrost at room temperature, on the counter or in warm water. When defrosting in the refrigerator, cover raw meat and place on the bottom shelf so juices won’t drip onto other foods.
Wash your hands before, during and after food preparation. Proper handwashing may eliminate a large percentage of food-borne illnesses. Be sure to wash hands between tasks, such as handling raw meat and then cutting vegetables. Wash hands in warm, soapy water for at least 20 seconds.
Keep kitchen surfaces clean. Use hot soapy water to wash countertops, cutting boards, refrigerator door handles and utensils.
Employ different utensils for different tasks. Use separate spoons and forks to taste, stir and serve food.
Resist the temptation to taste foods that contain raw eggs such as cookie dough or cake batter. Raw eggs may contain harmful bacteria that can lead to food poisoning.
Use a food thermometer to make sure your food is done or reheated properly. Leftovers need to be heated to a temperature of 165 F or higher.
Refrigerate foods within two hours of serving. This keeps foods out of the danger zone where harmful bacteria can grow. The danger zone is between 40-140 F. Keep a thermometer in your refrigerator and make sure the temperature is below 40 F.

Take special care during the holidays to avoid high-risk foods, such as raw or undercooked eggs, raw or unpasteurized dairy products, raw fish or shellfish, raw or rare meat or undercooked poultry.

Regarding leftovers, be sure to refrigerate or freeze within two hour of serving or throw them out. Store leftovers in shallow containers to cool quickly in the refrigerator. Remove the turkey from the bone and store separately from the stuffing and gravy. Use turkey within three to four days and the stuffing and gravy within one to two days.

If you are at all unsure about how long a food has been at room temperature, throw it out.

Information provided by Joan Plummer, dietitian and diabetes educator at Columbus Community Hospital.