With New Year's celebrations just around the corner, it's important to remember food safety tips to keep friends and families safe.
It is often popular to organize buffet-style refreshments for such meetings, and special attention should be paid to such presentations.
Always use separate cutting boards for fresh vegetables and fruits and not for meat and poultry to avoid cross-contamination.
When preparing a buffet, be sure to keep hot items hot and cold items cold by using warming utensils and ice bowls. Also, place small portions of food on the table and refill plates and bowls frequently to keep food at the right temperature.
Eggnog and apple cider
Eggnog is a holiday classic, but homemade recipes often call for raw eggs, which can carry salmonella. To keep eggnog safe:
- Use pasteurized eggs or egg substitutes that have been treated to kill bacteria.
- If using regular eggs, cook the egg mixture at an internal temperature of 160 degrees F until it thickens enough to coat a spoon.
- Refrigerate the eggnog immediately after preparing it.
Adding alcohol to eggnog does not kill bacteria, so it is not a substitute for properly cooking or pasteurizing eggs.
Apple cider served during the holidays can be dangerous if unpasteurized. Unpasteurized cider may contain harmful bacteria such as E. coli. Look for cider labeled “pasteurized” or boil unpasteurized cider before serving to kill bacteria.
Avoiding dangerous holiday foods
Some regional holiday dishes, such as Tiger Meat or Cannibal Sandwiches, contain raw ground beef. These dishes are dangerous and can lead to E. coli infection. Always cook ground beef to an internal temperature of 160 degrees F before serving. Likewise, avoid tasting raw cookie dough or cake batter, as both flour and eggs can contain harmful pathogens.
Four steps to food safety
The USDA recommends following four basic food safety principles year-round to protect against foodborne illness:
- Clean: Wash your hands, utensils and surfaces frequently.
- Separate: Keep raw meat and poultry separate from ready-to-eat foods.
- Prepare: Use a food thermometer to ensure food is cooked to the correct temperature.
- Cold: Refrigerate or freeze foods immediately to prevent bacterial growth.
Safe handling of residues
Holiday leftovers are often valued as much as the main meal itself, but they must be handled carefully to avoid foodborne illness. The USDA recommends refrigerating leftovers for two hours after cooking to prevent bacterial growth.
Follow these tips to safely store and reheat leftovers:
- Place leftovers in small shallow containers to cool quickly in the refrigerator. Don't leave large plates of food at room temperature.
- Use refrigerated leftovers within four days. If you plan to store them longer, freeze them, where they will remain safe indefinitely but at their best quality for two to six months.
- Before eating, reheat leftovers to an internal temperature of 165 degrees Fahrenheit. Use a food thermometer to ensure even heating, especially in the microwave. Soups, gravies and sauces should be brought to a boil.
