It's no secret that food poisoning incidents spike during the holidays. But that doesn't mean your family should be one of those statistics this season. Keep these tips in mind for happy holiday dining.
The Sink: Wash your hands with hot water and soap for at least 30 seconds before and after handling any food
Sponges: Sponges are known for harboring bacteria. Eliminate or limit their use.
Counter Tops: Wash food-contact surfaces with hot soapy water after preparing each food item.
Cutting Boards: Use only 1 cutting board for foods that will be cooked, and another for foods that will not.
Turkey Temps: The proper temperature for a turkey is important. Use a thermometer to make sure meat is thoroughly cooked: 180 degrees for Turkey and 165 degrees for the stuffing.
Freezers: Properly defrost frozen items in the refrigerator, under cold running water, or in the microwave...never at room temperature.
Refrigerator: Make sure your refrigerator is set at 40 degrees or less.
Questionble Food: Don't taste food that looks questionable. When in doubt, throw it out.
Serving Temps: Keep hot foods above 140 degrees and put leftovers in the refrigerator as quickly as possible. The "Danger Zone" for bacteria growth is between 140 and 40 degrees.
Leftovers: Leftovers should be used within 3 to 4 days unless frozen.
Sauces: Bring sauces and gravies to a rolling boil when reheating.
Egg Nog: When making your own eggnog, use only pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites to avoid salmonella.
This season, while you're in the kitchen, at the table, or on the couch, make sure everything your family eats is safe and delicious!
Make sure the rest of your house is safe for guests of all ages. Download our House Guest Hazards Tip Sheet: