Tips to Help Keep Your Holiday Illness-Free

Posted on December 20, 2014 by

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Clean, Separate, Cook, and Chill to Avoid Ruining Christmas with a Case of Foodborne Illness

As the end of the year approaches, it’s likely there are multiple meals and parties in your future. Carrying food from one location to another and sharing dishes with a crowd means more opportunity for bacteria to grow and cause food poisoning. Whether you’re an experienced cook, a first-time party host, or simply adding a dish to the potluck lineup, the holidays can make even the most confident chefs nervous.

Steps to follow during holiday grocery shopping:

Keep raw meat, poultry, and seafood away from other foods in your grocery cart.

Buy cold foods last.

Ask the cashier to place your raw meat, poultry, and seafood in a separate bag.

Steps to follow during food preparation:

Use separate cutting boards for raw meat and ready-to-eat items like vegetables or bread.

Prepare uncooked recipes before recipes requiring raw meat to reduce cross-contamination. Store them out of the way while preparing meat dishes to ensure they don’t become contaminated after preparation.

Use a meat thermometer to check the internal temperature of dishes to ensure they are fully cooked and safe to eat. Fresh beef, pork, veal, and lamb should be cooked to 145˚ F with a three minute rest time; fish should be cooked to 145˚ F; ground beef, veal and lamb should be cooked to 160˚ F; egg dishes should be cooked to 160˚ F; and all poultry should be cooked to 165˚ F.

Fool proof tips when cooking for groups:

Keep hot food hot and cold food cold, using chafing dishes or crock pots and ice trays. Hot items should remain above 140˚ F and cold items should remain below 40˚ F.

Use several small plates when serving food.

Discard perishable foods left out for 2 hours or more.

Steps to follow when cooking a holiday roast:

Use separate cutting boards, plates and utensils for raw roasts and cooked roasts to avoid cross-contamination.

Wash items such as cutting boards that have touched raw meat with warm water and soap, or place them in a dishwasher.

To ensure the juiciest possible roast this holiday, use a meat thermometer. Once it has reached the USDA recommended internal temperature of 145˚ F the roast is safe to eat.

Remember all cuts of pork, beef, veal, and lamb need a three minute rest time before cutting or consuming.


© 2014 US Food Safety Corporation. No copyright claim is made for portions of this blog and linked items that are works of the United States Government, state governments or third parties.

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