Feature Articles
Holiday Food Safety Strategies
Melinda Hemmelgarn, M.S., R.D., Former Nutrition Sciences Specialist, College of Human Environmental Sciences, University of Missouri-Columbia
During the holiday season many home kitchens work overtime. Family and friends gather, schedules get even more hectic, and many hands want to help. It's no wonder food safety practices are likely to fall by the wayside when a crowd gathers. But many of our holiday guests are at greater risk for foodborne illness, namely: the elderly, children, and anyone with a weakened immune system or chronic illness, such as heart disease, diabetes, and HIV. No one wants to spoil a holiday celebration with foodborne illness. So keep your family and friends safe with the following food safety strategies:
- Check your refrigerator temperature. Use a
thermometer to ensure your refrigerator holds foods
safely - between 36 and 40 degrees F. Warmer
temperatures allow harmful bacteria to thrive and
foods to spoil. If you’ll be cooking for a crowd and
are short on refrigerator space, fill a cooler or
two with ice to handle extra items.
- Thaw frozen meat and poultry safely in your
refrigerator or under cold water in the sink. If
you’re really pressed for time, microwave thawing is
fastest, but make sure you finish cooking
immediately after thawing. Defrosting any perishable
food on the counter is dangerous because bacteria
can thrive in the outer portions of the food before
the inside thaws.
- Wash hands with warm soapy water before and
after handling food, as well as after using the
toilet, diapering children, blowing your nose,
playing with pets, etc.
- Prevent cross-contamination. Keep raw meat and
poultry and their drippings separate from other
foods. Wash counters, cutting boards and knives
before, during, and after food preparation. Use
paper towels to wipe up meat and poultry drippings.
Dish rags and sponges can soak up and spread
bacteria throughout your kitchen.
- Roast your holiday turkey in an oven set no
lower than 325 degrees F. Avoid short-cut cooking
methods that call for cooking the bird overnight.
- Use a meat thermometer to ensure safety and
quality. Your turkey is cooked safely when
the thermometer inserted into the inner thigh- but
not touching the bone -or the breast reads 165 degrees F, and turkey juices run
clear. Cooking dressing in a separate casserole dish
is safest, but if you prefer to stuff your holiday
bird, fill the cavity loosely and make sure the
center of the stuffing reaches 165 degrees F.
- Keep cold foods cold - below 40 degrees F, and
hot foods hot - above 140 degrees. Use hot plates,
chafing dishes and crock pots to keep hot holiday
buffet foods at a safe temperature. Serve small
quantities of perishable foods , such as meat,
cheese and dips and refill as needed, or keep cold
foods chilled by nesting dishes in bowls of ice.
- Refrigerate or freeze leftovers within 2 hours
of serving. Remove turkey from the carcass, and
refrigerate in small, shallow, covered containers
that protect quality and allow for rapid cooling.
- Consume leftovers within a few days. Use your
freezer for longer storage. Reheat leftovers to 165
degrees F. or until hot and steaming. Bring leftover
gravy to a rolling boil (165 degrees F) before serving.
- Clean up with a sanitizing solution of one teaspoon bleach added to one quart of water. Spray on washed counter tops, kitchen tables, and refrigerator door handles - the single dirtiest spot in a busy kitchen.
For more information on food
safety visit:
http://www.foodsafety.gov
Last Updated 10/25/2007
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