Holidays involve gathering family, preparing food, and enjoying festive meals together. But those activities can bring unwanted guests – foodborne illnesses. Whether you are cooking for a large group at home or bringing prepared food to a group potluck there are some basic food safety principles that can help you enjoy special events large or small, indoors or outdoors, all year ’round.***
As with all cooking, there are 4 steps to food safety: Clean, Separate, Cook, Chill.
- Wash hands and all surfaces often, especially between handling different types of food, for example, after washing vegetables and before cutting meat.
- Don’t cross contaminate – keep food and utensils, including cuttings boards, separate while preparing and when storing in the refrigerator.
- Cook all foods to the specific safe internal temperature for the type of food.
- Refrigerate promptly – beware the “danger zone” between 40°F and 140°F, keep hot foods above 140°F and cold foods below 40°F even when serving on a buffet or transporting to an event.
- Reheat cooked foods to at least 165°F, or boiling for soups, sauces, and gravies.
Two-hour rule – If perishable food is kept at room temperature, do not leave it out for more than 2 hours (1 hour if the ambient temperature is 90°F or above).
*** These basic tips are true for serving and storing food for all occasions. To learn more about specific Holidays and Seasons, please visit Food Safety by Events and Seasons