As the Holidays approach our minds drift to the wonderful meals and traditional goodies that will soon tickle our taste buds. By following a few Holiday food safety tips we can be assured that the foods we prepare will be a source of enjoyment.
• Keep Cold Foods Cold below 41°F – Place bowls of food on top of containers of ice when serving buffet style meals.
• Use clean bowls/utensils and fresh food when replenishing serving bowls.
• ALWAYS work with clean hands, counter tops and utensils when preparing and serving food.
• Cook foods until they are done and reach the proper internal temperature – DO NOT partially cook foods and finish cooking later.
• Foods prepared ahead should be refrigerated until served.
• Never thaw a turkey on the kitchen counter.
Thaw in refrigerator – keeping in mind that you will need 24 hours of thawing per 5 pounds of turkey.
Thaw in cold water – if wrapped in leak proof plastic, turkeys can be thawed in cold water – change water every 30 minutes and allow for
30 minutes of thawing per pound of turkey.
Thaw in microwave – More often than not the turkey is too large for the microwave; however, if using one, cook the turkey as soon as it is thawed.
• Use a thermometer to ensure thorough cooking. Even if the turkey has a “pop-up” thermometer – check the temperature with a dial thermometer to ensure it reaches at least 165°F.
• It is best to prepare stuffing separate from the turkey. If cooking the stuffing in the turkey – loosely stuff the turkey just before you put it in the oven with _ cup stuffing per pound of turkey. A thermometer should be used to ensure that the center of the stuffing reaches 165°F.
• Do Not serve any food containing raw eggs.
Eggnog, if homemade, should be made with pasteurized eggs or heated to 160°F.
Cookie dough – do not “snitch” raw cookie dough or any other batter containing raw eggs.
Frosting/Icing – look for recipes that do not call for raw eggs or use pasteurized eggs.
Precautions should also be taken with ANY recipes calling for raw or lightly-cooked eggs. Use pasteurized egg product, or ensure that egg-mixtures reach a temperature of 160°F.
• Food should sit at room temperature for no more than 2 hours.
• Store leftovers in shallow containers (approximately 2 inches deep) and use within 3-4 days. Stuffing and gravy should be used within 2 days. Reheat gravy to a rolling boil before serving.
• Unpasteurized apple cider is another holiday treat that may contain harmful bacteria. Heat cider to 160°F or purchase pasteurized apple cider – this is especially important when serving to the elderly, young children or those with weakened immune systems.