The Holidays are here and give us a great excuse to eat, drink, and be merry. We have some tips to help you avoid serving up Salmonella or other harmful germs. Of course, you want your guests to enjoy your party, food, and company so we suggest that you take a moment to check our list of tips. First, check out the USDA Food Safety Infographic.
Be sure to wash your hands with soap and water before and after preparing food, after touching raw meat, raw eggs, or unwashed vegetables, and before eating or drinking.
Meat, poultry, seafood, and eggs can carry germs that cause food poisoning. Use a food thermometer to ensure these foods have been cooked to the safe minimum internal temperature. Roasts, chops, steaks and fresh ham should rest for 3 minutes after removing from the oven or grill.
Bacteria can grow rapidly at room temperature. After food is cooked, keep hot food hot and cold food cold. Refrigerate or freeze any perishable food within 2 hours. The temperature in your refrigerator should be set at or below 40°F and the freezer at or below 0°F.
Dough and batter made with flour or eggs can contain harmful germs, such as E. coli and Salmonella. Do not taste or eat unpasteurized dough or batter of any kind, including those for cookies, cakes, pies, biscuits, pancakes, tortillas, pizza, or crafts. Do not let children taste raw dough or batter or play with dough at home or in restaurants.
Keep meat, poultry, seafood, and eggs separate from all other foods at the grocery and in the refrigerator. Prevent juices from meat, poultry, and seafood from dripping or leaking onto other foods by keeping them in containers or sealed plastic bags. Store eggs in their original carton in the main compartment of the refrigerator.
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.
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.
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.
Happy Holidays! We wish you a bright season of love, laughter, and happiness. If we can add to your cheer, please take a moment to let us know. Contact us.
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