Food borne illnesses may be the last thing on your mind when preparing your holiday dinner. But, your guests will thank you for exercising some basic precautions – especially those vulnerable to food borne illnesses – the elderly, children, pregnant women and anyone with a compromised immune system. Here are some quick, food safety tips to help make your holiday dinner safer.
1. Wash produce before cooking or before serving raw.
2. Wash your hands before, during and after food preparation.
3. Keep food preparation areas and utensils clean to avoid cross-contamination.
4. Cook food thoroughly – at least to 165 degrees.
5. Keep hot food hot and cold food cold – hot food should be kept at a minimum of 140 degrees and cold food at 40 degrees or lower.
6. Refrigerate leftovers after 2 hours. See #5 – Keep hot foods hot and cold foods cold.
7. Avoid unpasteurized milks, juices and cheeses.
8. Avoid raw shellfish – yep, this includes our beloved oyster.
9. When in doubt – throw it out!
Have a Happy & SAFE Holiday!
