Feasting with family and friends is part of many holiday celebrations. Follow these simple tips to keep safe from food poisoning or foodborne illness during the holidays.
- Wash your hands. Be sure to wash your hands with soap and water before and after preparing food, after touching raw meat, raw eggs, or unwashed vegetables and before eating or drinking.
- Cook food thoroughly. Meat, poultry, seafood and eggs can carry germs that cause food poisoning. Use a food thermometer to ensure these foods have been cooked to the safe minimum internal temperature. Roasts, chops, steaks and fresh ham should rest for 3 minutes after removing from the oven or grill.
- Keep food out of the “danger zone”. Bacteria can grow rapidly at room temperature. After food is cooked, keep hot food hot and cold food cold. Refrigerate or freeze any perishable food within 2 hours. The temperature in your refrigerator should be set at or below 40°F and the freezer at or below 0°F.
- Do not eat dough or batter. Dough and batter made with flour or eggs can contain harmful germs, such as E. coli and Salmonella. Do not taste or eat unpasteurized dough or batter of any kind, including those for cookies, cakes, pies, biscuits, pancakes, tortillas, pizza or crafts. Do not let children taste raw dough or batter or play with dough at home or in restaurants.
- Keep foods separated. Keep meat, poultry, seafood and eggs separate from all other foods at the grocery and in the refrigerator. Prevent juices from meat, poultry and seafood from dripping or leaking onto other foods by keeping them in containers or sealed plastic bags. Store eggs in their original carton in the main compartment of the refrigerator.
- Safely thaw your turkey. Thaw turkey in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Avoid thawing foods on the counter. A turkey must thaw at a safe temperature to prevent harmful germs from growing rapidly.
For full article, visit: https://www.cdc.gov/foodsafety/index.html