Sharing, especially great food and drink, is a major pleasure of the holidays. Normally it’s all good, but there are a few key ways to keep the holidays happy, safe and healthful:
1. Clearly, do not drink alcohol and drive.
2. Use proper holiday shopping techniques for all fresh foods, especially protein foods.
3. Store and thaw frozen foods properly.
4. Prepare foods safely.
5. Handle leftovers carefully.
Question: How can food shopping make foods risky?
Answer: As a general rule, it is best to not shop for fresh foods when you are shopping for other things such as holiday presents. If you need to shop for other things, put the fresh foods in your cart last. The key thing is not letting perishable foods get warm long enough to support bacterial growth. To be safest, take as little time as possible to get foods from the store refrigeration to yours.
Q: What are the major food preparation safety concerns?
A: Thaw frozen foods properly. For example, never thaw a turkey by just leaving it at room temperature on the kitchen counter or in the sink. The outer part of the food warms up enough to support bacterial growth before the center is thawed.
The best way to thaw a turkey is in the refrigerator, but that takes some planning. To thaw a turkey in the average refrigerator, it takes about 24 hours for every 4 or 5 pounds of turkey. So, a 15-pound frozen bird will take three to four days to thaw in the refrigerator.
If you need to thaw a turkey more quickly, the next-safest way is to submerse the turkey (in its original packaging) in cold water in a clean and sanitized sink or large container. Change the water about every 30 minutes and allow about 30 minutes per pound of turkey for it to thaw. Cook it immediately after it is thawed.
Avoid cross-contamination of foods. Many cases of food poisoning occur because microorganisms on an uncooked food (that will be cooked) come into contact with other foods that will not be cooked. For example, chicken or meat can have some minor bacterial contamination, but it’s not enough to be a problem because proper cooking will destroy the pathogen. However, when these protein foods are cut up on a cutting board, the bacteria are transferred to the board and the knife. If these items (as well as your hands) are not washed thoroughly with soap and water before preparing any food that will not be cooked, the other fresh or uncooked food can support bacterial growth and become very dangerous to consume. Also, clean aprons help to keep food clean as well as your clothes.
Q: What are the best ways to handle leftovers?
A: Refrigerate leftovers promptly — within two hours. Check your refrigerator temperature and make sure it is 40 degrees Fahrenheit or below. Divide leftovers into smaller portions in small containers so that they cool down quickly in the refrigerator.
Reheat cooked leftovers thoroughly. Heat to 165 degrees F. To be safest, check with a food thermometer. Bring soups, sauces and gravies to a boil. When using a microwave, avoid uneven heating. Microwave ovens usually leave cold spots in foods. To avoid this, heat the food with a cover and stop a few times while heating to stir the food so that food in the colder spots is mixed into the hotter spots.
For leftovers, “if in doubt, throw it out.” For more details and ideas about having a safe and tasty
holiday season, visit www.holidayfoodsafety.org.
