Festive brunches, family dinners, parties with families and friends . . . these are all part of the holiday season. Make sure you keep foodborne illness from ruining your holiday gathering by keeping the following tips in mind:
Thaw items properly: Frozen foods should be thawed safely in the refrigerator or in cold running water (less than 70 F). You can also microwave the food if you plan to finish cooking the food right away, and some foods, especially convenience foods, can be cooked from their frozen state.
Wash your hands often: Washing your hands helps to prevent cross contamination as well as reduce the spread of illness. Wash your hands using soap and warm water for at least 20 seconds.
Keep hot foods hot and cold foods cold: Keep foods out of the temperature danger zone – 40 F to 140 F. Keep cold foods refrigerated and hot foods in the oven until just before serving. If serving buffet style, plan head to use ice/chill plates for cold foods and hot plates for hot foods. Slow cookers and roasters also work perfectly for keeping foods hot and come in a variety of sizes.
Remember the two-hour rule: Food should not be allowed to sit at room temperature for more than two hours. Discard any food that has been sitting at room temperature.
Be wise with leftovers: Quickly store leftovers in food safety containers. Discard all leftovers after 3 days.
Have a happy and food safe holiday!
