Holiday Safety – Tip # 4: Holiday Food Safety

December 12, 2008 on 10:56 am | In Home Safety Tips and Topics, How To's and Helpful Tips | No Comments

        Refrigerate leftovers as quickly as possible after the meal.  It’s best to carve all turkey and bag/wrap it so it can easily fit in the refrigerator.

 

        Clean and sanitize all work areas, cutting boards and knives often and especially before using them on “ready to eat” (food that needs no further washing/cooking) foods.

 

        Always wash and dry your hands using soap for at least 20 seconds and a clean towel, before touching ready-to-eat-food, including ice.

 

        Food must not be thawed at room temperature.  Thaw turkey in your refrigerator (24 hours per 5 pound) or in cold, drinkable water. (30 minutes per pound).

 

        Germs grow quickly between 40 degrees F and 140 degrees F.  use a thermometer to make sure hot foods are hot and cold foods are cold. 

 

        Also, keep in mind your travel time and be sure that your hot foods will stay hot and your cold foods will stay cold.