Holiday gatherings often center around special meals shared with family and friends, but improper food handling can quickly turn celebrations into an unpleasant experience. Food safety experts recommend following basic practices during the holiday season to reduce the risk of foodborne illness.
According to guidance from Texas A&M AgriLife Extension, safe food handling begins with cleanliness and careful food preparation. Hands should be washed with soap and warm water for at least 20 seconds before and after handling food, especially raw meat or poultry. Countertops, cutting boards and utensils should be cleaned with hot, soapy water after each use and sanitized regularly, while cloth towels used for cleaning should be washed frequently and dried thoroughly. Preventing cross-contamination is equally important. Raw meat, poultry, fish and seafood should be stored in covered containers on the lowest refrigerator shelf to prevent juices from dripping onto other foods. Separate cutting boards should be used for fresh produce and raw meats, and cooked foods should never be placed on plates that previously held raw products unless they have been thoroughly washed.
Proper cooking temperatures are essential to killing harmful bacteria. Food thermometers should be used to ensure dishes reach safe internal temperatures. Poultry should be cooked to 165 degrees Fahrenheit, ground meats to 160 degrees, and beef, pork, lamb and fish to at least 145 degrees. Hot foods should be held at 140 degrees or higher until served. For buffet-style meals, experts recommend rotating serving dishes rather than adding fresh food to plates that have been sitting out, and perishable foods left at room temperature for more than two hours should be discarded.
Prompt refrigeration is also critical. Leftovers should be refrigerated as soon as possible at 40 degrees or below and consumed within two to three days. Soups, stews and gravies should be reheated to a full boil, and all leftovers should reach an internal temperature of 165 degrees before eating. Consumers are also advised to avoid foods made with raw or partially cooked eggs, such as cookie dough, and to serve only pasteurized juices and cider, as unpasteurized products can pose greater risks to children, older adults and those with weakened immune systems.
Food safety officials stress that foodborne illness does not take a holiday, and taking simple precautions can help ensure gatherings remain safe and enjoyable for everyone.
