Many people celebrate the holidays with family, friends, and coworkers during the holidays and food is usually a significant part of those celebrations. The proper handling and preparation of food is important in preventing foodborne illnesses. Most foodborne illnesses result from food being contaminated when it is being prepared or served.
When preparing meals remember to follow these safety tips:
Clean Wash hands, cutting boards, utensils, and countertops.
Separate Keep raw meat, poultry, and seafood separate from ready-to-eat foods.
Cook Use a food thermometer to ensure that foods are cooked to a safe internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry.
Chill Keep your refrigerator below 40°F, and refrigerate food that will spoil.
When transporting food, it is important to remember that harmful bacteria can start to grow when prepared food falls between temperatures of 40 and 140 °F (4.4 °C and 60 °C); perishable food transported without an ice or heat source won't stay safe long. It is important to properly store and refrigerate leftovers.
Keep in mind the following when storing and eating leftovers:
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During an emergency, such as a severe winter storm, if your power goes out, knowing what to do with the food in your refrigerator and freezer can help you stay healthy. The tips provided below will help minimize the potential risk of foodborne illnesses to you and your family.
During a power outage, it is important to remember these tips:
Below are some helpful food safety resources to keep you and your loved ones safe from foodborne illness after an emergency or power outage: