Food Safety Tips for the Holidays
By: Vanora Davila
It is that time of year! The holiday season is here and if your family is anything like mine, you are probably already thinking about all the delicious meals you will be making to celebrate and share with your loved ones!
The end-of-the-year holidays can be some of the most memorable and enjoyable moments one can experience, but inappropriate food-handling behaviors can turn the most exciting of times into despair.
From baking those perfectly crispy but chewy on the inside cookies, to cooking that scrumptious main course meal, there are unfortunately many opportunities for foodborne illness to make an unexpected appearance.
To make sure you and your family stay safe and avoid foodborne illness this holiday season, there are some simple guidelines you can follow, as recommended by the Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA):
- Wash your hands with soap and warm water for at least 20 seconds before, during, and after preparing food.
- Wash all utensils, cutting boards, before and immediately after use.
- Clean all produce with running water before use.
- Do not wash raw meat and poultry! This could increase your risk of food poisoning by spreading bacteria onto your hands, and onto nearby high-touch surfaces (USDA, 2020).
- Separate! - Avoid cross-contamination.
- Keep raw foods, such as meat, poultry, eggs, and fish separated when buying them at the grocery store and when storing them at home. You do not want their juices to get onto other foods!
- Always keep fruits and vegetables away from raw meats, poultry, eggs, and seafood.
- Cook! - Fully cook all food that is not ready-to-eat.
- Make sure to use a food thermometer to ensure the thickest part of all meat, poultry, and fish are cooked to a safe internal temperature. Minimum cooking temperatures for varied foods can be found at: https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature.
- Turkey stuffing and dressing must be cooked to a minimum internal temperature of 165°F. If cooked inside the turkey, the stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven. Any extra stuffing should be baked before use.
- Bring gravies, soups and sauces to a rolling boil when reheating.
- Do not eat raw dough or batter. Raw doughs contain uncooked eggs and flour, which can contain bacteria that is only killed when the dough is fully cooked.
- When making eggnog, tiramisu, or any dish that uses raw eggs, make sure to use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.
- Chill! - Refrigerate and thaw foods appropriately.
- Refrigerate any leftovers that should be refrigerated within two hours to avoid unwanted bacteria growth. Leftovers should be used within four days.
- Do not thaw food at room temperature. Foods like meats and turkey should be thawed in the refrigerator, under cold running water, or in the microwave, to prevent harmful bacteria from growing.
- Your refrigerator’s temperature should be set at or below 40°F and the freezer should be set to 0°F or lower.
So, there you have it! Whether you are making a dish for the first time ever or you are using your family’s generational recipes, keep these tips in mind to make sure you and your family safely enjoy the festivities.
Affairs (ASPA), A. S. for P. (2019, April 12). Safe Minimum Cooking Temperatures Charts. FoodSafety.Gov. https://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature
CDC. (2020, October 14). Holiday Food Safety. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/communication/holidays.html
FDA. (2020). Food Safety Tips for Healthy Holidays. FDA. https://www.fda.gov/consumers/consumer-updates/food-safety-tips-healthy-holidays
Washing Food: Does it Promote Food Safety? (n.d.). Retrieved November 22, 2020, from https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food
Graduate Practicum Student