Food safety shouldn’t take a holiday this season - 11/17/04

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For immediate release: November 17, 2004 (04-132)

Contacts:
Janet Anderberg, Food Safety Program 425-745-1726
Dan Hammock, Communications Office 360-236-4074

Food safety shouldn’t take a holiday this season

OLYMPIA ľ More than one million Washington residents suffer from foodborne illness every year due to improperly handled food. And foodborne illness is common this time of year.

"During the hustle and bustle of the holidays, it can be easy to forget important food safety steps," says food safety specialist Janet Anderberg. To keep yourself and your loved ones healthy and happy this holiday season, the Washington State Department of Health offers some simple food handling reminders.

Preparing your holiday meal:

Always wash your hands before preparing food and after handling raw meats. Use warm water, soap and paper towels. Inadequate hand washing is a leading cause of foodborne disease.

Clean and sanitize cutting boards, knives and countertops that come in contact with raw meat. Use an antibacterial cleaner or make your own sanitizer by mixing one teaspoon of bleach per one gallon of water.

Thoroughly rinse and clean wiping cloths before each use. Dispose wiping cloths after cleaning raw meat juice.

Scrub those veggies, especially if they are being served raw for a vegetable tray. All produce should be washed by rinsing under cold water rather than by soaking in standing water. Tough-skinned produce, such as cantaloupe, should be scrubbed with a brush or cloth during washing.

Be sure meat is thawed. Frozen or partially frozen meat is easy to undercook.

Cook food to safe temperatures. Use a food thermometer to make sure meat is thoroughly cooked:

§ Poultry products (including stuffing) – 180 degrees Fahrenheit.
§ Pork – 160 degrees Fahrenheit.
§ Ground meat dishes – 160 degrees Fahrenheit.
§ All other meat products – 145 degrees Fahrenheit.

Serving your holiday meal:

Do not allow perishable food to sit at room temperature for more than two hours. Keep track – after two hours, refrigerate, reheat or throw it away.

Use small serving trays and refill often. Set out moderate servings of food and refill as needed. Larger servings may sit out too long and could cause foodborne illness.

Keep hot foods hot and cold foods cold:

§ Warm foods should be served above 140 degrees Fahrenheit.
§ Cold foods should be kept cold and served at 40 degrees Fahrenheit or cooler. If possible, nest dishes in bowls of ice to keep cool for extended periods of time.

A leading cause of foodborne illness each year is the improper cooling of leftovers. Proper refrigeration and reheating are keys to preventing illness.

What to do with leftovers:

Refrigerate leftovers immediately. Do not leave food on the counter to "cool down." Cut large pieces of meat into smaller portions and cool in uncovered containers in the refrigerator. Use shallow containers for other foods and make sure food depth is not over two inches high. Only cover the container after the food is below 40 degrees Fahrenheit.

Reheat all leftovers (or previously cooked foods) to at least 165 degrees Fahrenheit.

The Washington State Department of Health Web site has more information on food safety (http://www.doh.wa.gov/ehp/sf/Pubs/FoodSafetyTips.htm) or visit the Food and Drug Administration’s Web site (http://www.fda.gov/bbs/topics/ANSWERS/2003/ANS01263.html) or the Partnership for Food Safety Education’s Web site (http://www.fightbac.org/holiday_fact.cfm).

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