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Seven Tips for Safe and Healthy Holiday Dining

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Enjoy the holidays and make sure to cook meats to the correct internal temperature and kill harmful bacteria like Salmonella and E. coli. Courtesy Photo

By Ashley Fenning, Nebraska Extension Instructor-Food, Nutrition & Health

As the holiday season approaches, many gather with family and friends to share traditional meals. With all the delicious food and the hustle and bustle of the season, it’s important to keep food safety in mind to ensure everyone has a joyful and healthy celebration. Here are some essential food safety tips to help make your holiday gathering both safe and memorable.

1. Start with Cleanliness

One of the most important food safety practices begins even before cooking starts. Clean hands and surfaces are key to preventing the spread of harmful bacteria that can lead to foodborne illnesses. The Centers for Disease Control and Prevention (CDC) recommend washing hands thoroughly with soap and warm water for at least 20 seconds before and after handling food, especially raw foods, this includes uncooked eggs, raw meat, poultry or fish and their juices. It is also recommended to wash your hands after you use the bathroom, handle pets, tend to young children, blow your nose, or cough or sneeze. Another key component of food safety is to ensure that countertops, cutting boards, and utensils are properly sanitized, especially when switching between handling raw meat and other ingredients. If you would like more information on cleanliness visit: fsis.usda.gov.

2. Properly Thaw and Store Your Turkey

For those serving turkey, proper thawing is critical to ensure food safety. The safest way to thaw a turkey is in the refrigerator. Be sure to plan ahead, as thawing in a refrigerator will require 24 hours for every 4 to 5 pounds of meat. For example, a 20-pound turkey will need to defrost in the refrigerator for about five to six days. Alternatively, you can use cold water to thaw but be sure to fully submerge the turkey and change the cold water every 30 minutes. You will also need to make sure the turkey is in a container or completely sealed in its original packaging to prevent cross-contamination. A turkey thawed in cold water should be cooked immediately. Avoid thawing a turkey at room temperature, as this allows bacteria to multiply. Even though the center of the package may still be frozen, the outer layer of the food is in the “Danger Zone” between 40 and 140°F. After cooking, any leftover turkey should be refrigerated within two hours.

3. Cook Foods to the Correct Temperature

Cooking meats to the correct internal temperature kills harmful bacteria like Salmonella and E. coli. Use a food thermometer to ensure poultry reaches an internal temperature of 165°F, ground meats like ground beef to 160°F, and fresh beef like steaks or roasts, or pork like pork chops to 145°F. A whole turkey should be checked in three locations: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. Remember, it’s not just about how long you cook the food but also reaching the right internal temperature for safe consumption.

4. Keep Hot Foods Hot and Cold Foods Cold

Temperature control is essential to reduce the risk of foodborne illness. Keep hot foods at 140°F or warmer using chafing dishes, warming trays, or slow cookers. Similarly, cold dishes like salads or desserts should be kept at 40°F or colder by storing them in the refrigerator or serving them over ice. Avoid leaving perishable foods out for more than two hours.

5. Prevent Cross-Contamination

Cross-contamination occurs when bacteria from raw foods come into contact with cooked or ready-to-eat items. Use separate cutting boards for raw meats and other foods to reduce this risk. Clean utensils and plates that have held raw food before using them with other items. Additionally, avoid reusing marinades that have been used with raw meat unless they’ve been boiled first.

6. Safely Store and Reheat Leftovers

Holidays often leave us with a generous number of leftovers, and safe storage is vital. Refrigerate or freeze leftovers within two hours of serving to prevent bacterial growth. Labeling and dating stored food can help you keep track of freshness. When reheating leftovers, ensure they reach an internal temperature of 165°F before serving. Visit: food.unl.edu/article/leftover-food-safety for more information on Leftover Food Safety.

7. Allergies and Dietary Restrictions

Finally, be mindful of guests with food allergies or dietary restrictions. Label foods with common allergens, like nuts or dairy, and prepare allergy-friendly options if necessary. This not only ensures everyone can safely enjoy the meal but also helps to create a welcoming environment for all guests.

Food Safety Ensures a Happy Holiday

By following these food safety practices, you’ll reduce the risk of foodborne illness and make your holiday celebrations safer and more enjoyable. Remember, a little attention to food safety can go a long way in making sure your holiday feast is memorable for all the right reasons.

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