Avoid food poisoning and other food-related illnesses during the holidays by following this list of tips from the Washington Health Department:
Buying and Preparing
Keep raw meats separate from other foods, especially fruit and vegetables in your shopping cart and grocery bags. Raw meats that are wrapped for display often leak. Put meat into a plastic bag to prevent drips that may contaminate other food.
Always wash hands before you begin to prepare food and after handling raw meats. Use warm water, soap and paper towels. Remember that hands that look clean may be contaminated with millions of germs. Inadequate hand washing is a leading cause of foodborne disease today!
Don't wash raw turkey or chicken. This could spread harmful bacteria around your kitchen.
Keep your kitchen and utensils clean. Wash cutting boards, knives and countertops that come into contact with raw meat.
Do not re-use wash cloths after wiping countertops, especially after cleaning up raw meat juice.
Thaw meat (turkey) in the refrigerator. Frozen meat is easy to undercook.
Cook food to a safe internal temperature. Use a food thermometer to check.
- Turkey, chicken, and poultry (including stuffing, whole and ground meat: 165 degrees F.
- Whole cuts (such as roasts, steaks, chops) or beef, pork, veal, and lamb: 145 degrees F. Allow meat to "rest" for 3 minutes before cutting or eating.
- Ground beef, pork, hamburger, or egg dishes: 160 degrees F.
- Fish: 145 degrees F.
Refrigerate foods right away. Do not leave food on the counter to "cool down." Cut or divide solid food (turkey) into small pieces and cool in containers without lids in the refrigerator. Wait until the food is cold, below 45 degrees F before you put on the lid.
Refrigerate, reheat, or throw away perishable food after 2 hours at room temperature. Keep track.
Think small. Arrange and serve food on several small plates instead of one large one. Keep the rest of the food either hot or cold.
Keep hot foods hot - above 140 degrees F. Use warming trays or pots, if possible.
Keep cold foods cold - below 41 degrees F. Nest dishes in bowls of ice, if possible.
Don't serve raw eggs mixed into drinks or food.
Refrigerate leftovers right away.
Reheat all leftovers to at least 165 degrees F.
More Online Resources
The U.S. Department of Agriculture has a quick list of frequetly asked holiday food safety questions. There's also tips on how to prepare special meat dishes, advise on handling a "Turducken," and working with mail-order food.
(Photo courtesy Yashima).