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Holiday Food Safety

By Annie Sheldon UF/IFAS Family & Consumer Sciences Extension Agent
Posted 12/26/18

One in 6 million Americans will get a foodborne illness this year.

Don’t let a foodborne illness ruin your vacation and keep you from enjoying the holidays with your friends and family. Food …

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Holiday Food Safety


Posted

One in 6 million Americans will get a foodborne illness this year.

Don’t let a foodborne illness ruin your vacation and keep you from enjoying the holidays with your friends and family. Food safety is important especially when shopping, preparing and storing your holiday feast.

Separate raw meat, poultry, seafood and eggs in your shopping cart, grocery bags and in your refrigerator. Make sure you have room in your fridge and freezer to properly store all your food over the holidays. Cold air must circulate to help keep food safe.

Keeping a constant temperature of 40 degrees or below is one of the most effective ways to reduce the risk of foodborne illness when storing foods. Remember to keep fruits and vegetables separate from raw meat and poultry both in the refrigerator and during preparation. Never defrost food at room temperature.

There are three safe ways to defrost food – in the refrigerator, in cold running water and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.

Foodborne bacteria cannot be seen, tasted or smelled.

Bacteria can spread throughout the kitchen and get onto hands, cutting boards, countertops, and food. Wash hands, surfaces, and utensils between each food prep step. Hands should be washed with warm water and soap for at least 20 seconds before and after handling food, after using the bathroom, and after handling pets.

Consider using paper towels to dry hands and clean up kitchen surfaces. If you use kitchen towels be sure to wash them often with hot water in your washing machine. Use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

Cooking food to the proper temperature is essential. Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria. Remember to use a thermometer to ensure that foods are cooked to the correct temperature.

Cook roasts and steaks to a minimum of 145 degrees. Poultry should reach a safe minimum internal temperature of 165 degrees. Cook ground meat to at least 160 degrees. Cook eggs until the yolk and white are firm. Don’t use recipes in which eggs remain raw or only partially cooked. Cook fish to 145 degrees or until the flesh is opaque and separates easily with a fork. What about all the leftovers? Leftovers cool more quickly in shallow containers. Eat or freeze leftovers within 3 to 4 days. Reheat leftovers to 165 degrees. Bring sauces, soups and gravy to a boil when reheating.

Food safety can be a challenge during the holidays so make sure your holiday feast is not only delicious but as safe as possible by following the above recommendations.

For more information on food safety contact Annie Sheldon at the University of Florida/IFAS Extension Clay County at (904) 284-6355 or aasheldon@ufl.edu.