Healthy Children - January 2018

Food Safety Tips for the Holidays

Feasting with family and friends is part of many holiday celebrations. Follow these simple tips to keep safe from food poisoning, or food borne illness, during the holidays.

Everyone can practice food safety 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. Roast, chops, steaks, and fresh ham should rest for 3 minutes after removing from the oven or grill.Check out this link for more tips about food temperature!
  • 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. Check out this link for more tips about the "danger zone!"
    • Use pasteurized eggs for dishes containing raw eggs. Salmonella and other harmful germs can live on both the outside and inside of normal-looking eggs. Many holiday favorites contain raw eggs, including eggnog, tiramisu, hollandaise sauce, and Caesar dressing. Always use pasteurized eggs when making these and other foods made with raw eggs.
  • Do not eat dough or batter. Dough and batter made with flour and eggs can contain harmful germs, such as E Coli and Salmonella. Do not taste or eat unpasteurized dough or batter of any kinds, 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. Check out this link for more tips about raw dough!
  • Keep foods separated. Thaw turkey in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in a microwave. Avoid thawing foods on the counter. A turkey must thaw at a safe temperature to prevent harmful germs for growing rapidly. Check out this link for more tips about keeping foods separated! Check out this link for more tips about cooking poultry!