The holidays are a time for delicious meals and festive gatherings, but food safety is essential to keep everyone healthy.
About 48 million people in the U.S. (1 in 6) get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according to the Centers for Disease Control and Prevention. Follow these four tips–Clean, Separate, Cook and Chill– to protect your loved ones from foodborne illnesses.
1. Clean: Keep Hands and Surfaces Clean
Wash hands: Scrub for at least 20 seconds before handling food.
Sanitize surfaces: Clean countertops, cutting boards, and utensils with hot, soapy water. Germs that cause food poisoning can survive in many places and spread around your kitchen.
Rinse produce: Fruits and vegetables with skins should be washed under running water.
2. Separate: Avoid Cross-Contamination
Keep raw meat separate: Store raw meats, poultry, and seafood away from ready-to-eat foods in your refrigerator.
Use separate utensils: Have different cutting boards and knives for raw meats and fresh produce.
3. Cook: Ensure Proper Cooking Temperatures
Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick.
Use a thermometer: Cook meats to their safe internal temperatures.
Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F (then allow the meat to rest for 3 minutes before carving or eating)
Fish: 145°F or cook until the flesh is opaque and separates easily with a fork
Ground meats, such as beef and pork: 160°F
All poultry, including ground chicken and turkey: 165°F
Leftovers and casseroles: 165°F
Reheat leftovers: Microwave food thoroughly. Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely. Heat to at least 165°F to kill harmful bacteria.
4. Chill: Refrigerate Promptly
Refrigerate perishables: Store perishable foods (meat, seafood, dairy, cut fruit, some vegetables and cooked leftovers) at or below 40°F within two hours of cooking.
Store leftovers properly: Use airtight containers to maintain freshness.
Thaw foods safely: Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.
Prevention Strategies
Plan ahead: Keep your fridge clean and organized for proper storage.
Label leftovers: Note the date to ensure they’re consumed within 3 to 4 days of cooking.
Holiday buffet tips: Keep hot foods hot and cold foods cold with warming trays or ice packs.
With a few mindful steps, you can enjoy a holiday feast that’s as safe as it is delicious.
Our health providers are here to help you stay as healthy as possible this holiday season. Walk in or reserve a time with Hold My Spot.
Sources:
FoodSaftey.gov, CDC, World Health Organization, U.S. Food & Drug Administration, CDC, Pan American Health Organization