Holiday food safety
Handle food safely during the holidays.
Safe food handling is always important - especially during the holidays when people are more likely to entertain.
In an average year, more than 100 outbreaks of illnesses are reported to the Ohio Department of Health (ODH) which are related to improper food handling. These can include contamination during preparation, or improper cooking or storing of food.
While most food-related illnesses that get reported to ODH are linked to food service establishments such as restaurants and catering services, the Ohio Department of Health believes that thousands of Ohioans are at-risk for food poisoning in their own homes. When symptoms do occur, they are often mistaken for "the flu" or other illnesses.
"Proper handling can prevent food-related illnesses," says J. Nick Baird, M.D., state health director. "Remember to wash hands often, keep surfaces clean, and cook and store foods at proper temperatures."
Dr. Baird offers this food safety advice for preparing food:
- Keep everything clean that touches food - hands, utensils, bowls and counters
- Wash hands with warm, soapy water before preparing each food
- Wash hands every time after handling raw meat, poultry or fish
- Use separate platters, cutting boards, utensils and trays for cooked or uncooked meat, poultry and fish
- Never let the juices from raw seafood, meat, poultry, fish or eggs touch foods ready to be eaten
When cooking, never heat meats at temperatures below 300 degrees, and make sure ground meats are cooked to an internal temperature of at least 160 degrees, or until center is not pink and juices run clear.
As food is served, do not leave cooked meat or other perishable foods at room temperature for longer than two hours. If you are serving buffet style, do not mix new items with those already in the buffet.
When storing leftovers, freeze or refrigerate immediately, using smaller and shallower containers so that food cools more rapidly. Eat leftover meat, fish and poultry within three to four days, re-heating to 160 degrees or until steaming hot. Sauces or gravy should be re-heated to a rolling boil for one minute before serving.
Last Updated: 10/30/2000 |
