For immediate release: November 21, 2005 (05-152)
Contacts:
Janet Anderberg, Food Safety
Program 425-745-1726
Jeff Smith, Communications Office
360-236-4072
Eat, drink, and be healthy: Food handling tips to keep your holidays safe
OLYMPIA ¾ Each year, an estimated one million
Washington residents suffer from foodborne illnesses caused by improperly
handled food.
"During the hustle and bustle of the holidays, people sometimes forget
important food safety steps," says Department of Health 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 the following
safe food handling reminders.
Preparing your holiday meal:
Wash your hands before preparing food and after handling raw meat.
Use warm water, soap and paper towels. Improper hand washing is a leading
cause of foodborne illness in Washington.
Keep raw meat and poultry juices away from other food. Bag meat
separately at the store, keep meat in a water-tight container in the
refrigerator at home, and wash cutting boards and utensils after using them
for raw meat.
Clean and sanitize wiping cloths before each use, especially after
cleaning raw meat juice. You may make your own sanitizer by mixing one
teaspoon of unscented liquid bleach in one gallon of water.
Scrub those veggies, especially if they are being served raw for a
vegetable tray. All produce should be washed under cold running water.
Tough-skinned produce, such as cantaloupe, should be scrubbed with a brush
or cloth during washing. Don’t forget to clean and sanitize your brush or
cloth, too.
Be sure meat is thawed. Frozen or partially frozen meat is easy to
undercook. Thaw meat in the refrigerator. Turkeys can be thawed in a ice
chest with ice to keep it under 40 degrees F.
Stuff safely. It is safer to cook the stuffing in a dish rather than
in the turkey, but if you must stuff, please do it carefully: Stuff the
turkey right after mixing the ingredients, stuff the turkey loosely (about ¾
cup per pound of turkey), and use a thermometer to make sure the stuffing
temperature gets to at least 165 degrees Fahrenheit.
Cook food to safe temperatures. Use a food thermometer to make sure
meat is thoroughly cooked. Recommended temperatures for home preparation
from the USDA:
Whole chicken or turkey – 180 degrees Fahrenheit
Stuffing and casseroles– 165 degrees Fahrenheit
Pork – 160 degrees Fahrenheit
Ground meat or egg dishes – 160 degrees Fahrenheit
All other meat products – 145 degrees Fahrenheit
Serving your holiday meal
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.
- Use small serving trays and refill often. When hosting a holiday
gathering, set out small servings of food and refill as needed. Larger
servings may sit out too long and could cause foodborne illness. Keep track
of how long food is kept at room temperature. After two hours, refrigerate,
reheat, or throw it away.
What to do with leftovers
Refrigerate leftovers immediately. 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 under two
inches high. Cover the container after the food is cold. Use or freeze
leftover food within four days.
Reheat any leftovers you’ll serve warm 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),
the United States Department of
Agriculture Meat and Poultry Hotline(http://www.fsis.usda.gov/mph/) or the Partnership for Food Safety Education’s
Web site (http://www.fightbac.org).
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