Holiday Food Safety Tips
Wash hands with warm water and soap for 20 seconds before and
after handling any food.
Wash food-contact surfaces (cutting boards, dishes, utensils,
countertops) with hot, soapy water after preparing each food item.
Rinse fruits and vegetables thoroughly under cool running water
and use a produce brush to remove surface dirt.
Do not rinse raw meat and poultry before cooking in order to avoid spreading
bacteria to areas around the sink and countertops.
When shopping in the store, storing food in the refrigerator at
home, or preparing meals, keep foods that won’t be cooked
separate from raw eggs, meat, poultry or seafood—and from
kitchen utensils used for those products.
Consider using one cutting board only for foods that will be cooked
(such as raw meat, poultry, and seafood) and another one for those
that will not (such as raw fruits and vegetables).
Do not put cooked meat or other food that is ready to eat on an unwashed plate that
has held any raw eggs, meat, poultry, seafood, or their juices.
Use a food thermometer to make sure meat, poultry, and fish are
cooked to a safe internal temperature. To check a turkey for safety,
insert a food thermometer into the innermost part of the thigh and
wing and the thickest part of the breast. The turkey is safe when the
temperature reaches 165°F. If the turkey is stuffed, the temperature
of the stuffing should be 165°F.
Bring sauces, soups, and gravies to a rolling boil when reheating.
Cook eggs until the yolk and white are firm. When making your own eggnog or
other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen
pasteurized egg products, or powdered egg whites.
Don't eat uncooked cookie dough, which may contain raw eggs.
Refrigerate leftovers and takeout foods—and any type of food that
should be refrigerated, including pie—within two hours.
Set your refrigerator at or below 40°F and the freezer at 0°F. Check
both periodically with an appliance thermometer.
Thaw frozen food safely in the refrigerator, under cold running
water, or in the microwave—never at room temperature. Cook food
thawed in cold water or in the microwave immediately.
Allow enough time to properly thaw food. For example, a 20-pound turkey needs
four to five days to thaw completely in the refrigerator.
Don't taste food that looks or smells questionable. When in doubt, throw it out.
Leftovers should be used within three to four days, unless frozen.
KEEP YOUR FAMILY SAFER FROM FOOD POISONING
Check your steps at FoodSafety.gov
Wash hands with warm water and soap for 20 seconds before and
after handling any food.
Wash food-contact surfaces (cutting boards, dishes, utensils,
countertops) with hot, soapy water after preparing each food item.
Rinse fruits and vegetables thoroughly under cool running water
and use a produce brush to remove surface dirt.
Do not rinse raw meat and poultry before cooking in order to avoid spreading
bacteria to areas around the sink and countertops.
When shopping in the store, storing food in the refrigerator at
home, or preparing meals, keep foods that won’t be cooked
separate from raw eggs, meat, poultry or seafood—and from
kitchen utensils used for those products.
Consider using one cutting board only for foods that will be cooked
(such as raw meat, poultry, and seafood) and another one for those
that will not (such as raw fruits and vegetables).
Do not put cooked meat or other food that is ready to eat on an unwashed plate that
has held any raw eggs, meat, poultry, seafood, or their juices.
Use a food thermometer to make sure meat, poultry, and fish are
cooked to a safe internal temperature. To check a turkey for safety,
insert a food thermometer into the innermost part of the thigh and
wing and the thickest part of the breast. The turkey is safe when the
temperature reaches 165°F. If the turkey is stuffed, the temperature
of the stuffing should be 165°F.
Bring sauces, soups, and gravies to a rolling boil when reheating.
Cook eggs until the yolk and white are firm. When making your own eggnog or
other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen
pasteurized egg products, or powdered egg whites.
Don't eat uncooked cookie dough, which may contain raw eggs.
Refrigerate leftovers and takeout foods—and any type of food that
should be refrigerated, including pie—within two hours.
Set your refrigerator at or below 40°F and the freezer at 0°F. Check
both periodically with an appliance thermometer.
Thaw frozen food safely in the refrigerator, under cold running
water, or in the microwave—never at room temperature. Cook food
thawed in cold water or in the microwave immediately.
Allow enough time to properly thaw food. For example, a 20-pound turkey needs
four to five days to thaw completely in the refrigerator.
Don't taste food that looks or smells questionable. When in doubt, throw it out.
Leftovers should be used within three to four days, unless frozen.
KEEP YOUR FAMILY SAFER FROM FOOD POISONING
Check your steps at FoodSafety.gov
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