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 Holiday Food Safety Tips CLEAN · Wash hands with warm water and soap for 20 seconds before and after handling any food. · "For children, this means the time it takes to sing 'Happy Birthday' twice," - Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next item.
SEPARATE - Keep raw eggs, meat, poultry, seafood, and their juices away from foods that won't be cooked. Take this precaution while shopping in the store, when storing in the refrigerator at home, and while preparing meals.
COOK - Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in the microwave should be cooked immediately.
· Take temperatures. Cooked, hot foods should be kept at 135degrees F or warmer. Be sure to use a food thermometer (the only safe way to ensure proper temperature) to check temperatures CHILL - Refrigerate leftovers and takeout foods—and any type of food that should be refrigerated—within two hours. That includes pumpkin pie!
- Keep it cold. Cold foods should be kept at 40 F or less. Keep cold foods refrigerated until just before serving. If food is going to stay out on the buffet table longer than two hours, place plates of cold food on ice to retain the chill.
Happy Holidays!!! From Now You’re Cooking and The Kitchen Vixens |
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