Holiday feasts, keeping them safe

  • Published
  • By Safety office
  • 82nd Training Wing
SHEPPARD AIR FORCE BASE, Texas --  As the holidays approach we like to celebrate by entertaining friends and family, throwing parties and preparing feasts from the buffet table to the office party. Food moves to center stage throughout the holiday season, so be sure to keep food safe by following basic food safety steps.

Clean
You can't see, taste or smell them. They are food-borne bacteria and if eaten they can cause food-borne illness. Wash your cutting boards, dishes, utensils and countertops with hot soapy water after preparing each food item. You can also use 1 teaspoon of liquid chlorine bleach per quart of clean water to sanitize surfaces. Let stand for at least 10 minutes.

Wash up
Ensure there is hand washing soap and paper towels or a clean cloth at every sink in your home. Wash your hands with hot, soapy water for at least 20 seconds before and after handling food. It is not recommended to rinse meat or poultry before cooking because this could spread any bacteria.

Cook
Food safety experts agree that foods are properly cooked whey they're heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause food-borne illness. The following temperatures are recommended:
  • Ground beef or pork need to be cooked at 160 degrees Fahrenheit.
  • Poultry needs to be cooked at degrees Fahrenheit.
  • Use a thermometer to determine cooking temperature. 
  • Remember the danger zone for cooking is between -40 and 140 degrees Fahrenheit. Bacteria grow most rapidly between these temperatures. Keep hot food hot and cold food cold.
Combat cross contamination
Improper handling of raw meat, poultry and seafood can set the stage for cross-contamination. Bacterial can spread to food and throughout the kitchen. Separate raw meat, poultry and seafood from other foods in your grocery cart and refrigerator. Use different cutting boards for different foods. Always wash hands, cutting boards and utensils that come in contact with raw foods. Place cooked items on clean plates.

Chill
Bacteria can double in number every 30-40 minutes at room temperature. Refrigerate food quickly because cold temperatures keep most harmful bacteria from multiplying. Set your refrigerator no higher than 40 degrees Fahrenheit and freezer at 0 degrees Fahrenheit. Refrigerate or freeze perishables or prepared food that is left over within two hours of cooking. Don't pack the fridge too full, cold air must circulate to keep food safe.

Information courtesy of Food and Drug Administration and United States Department of Agriculture