Preventing Food Poisoning During the Holidays | New
Family feasts are part of many holiday celebrations. Follow these tips to help prevent food poisoning or foodborne illness while on vacation.
• Keep foods separate. Keep meat, chicken, turkey, seafood, and eggs separate from all other foods at the grocery store and in the refrigerator. Prevent meat, chicken, turkey and seafood juices from dripping or dripping onto other foods by storing them in sealed containers or plastic bags. Store eggs in their original carton in the main refrigerator compartment.
• Cook food thoroughly. Meat, chicken, turkey, seafood, and eggs can carry germs that cause food poisoning. Use a food thermometer to make sure these foods have been cooked to a safe internal temperature. Roasts, chops, steaks and fresh ham should rest for 3 minutes after removing them from the oven or grill.
• Keep food out of the “danger zone”. Bacteria can grow rapidly in the danger zone between 40°F and 140°F. After food is prepared, keep hot foods hot and cold foods cold. Refrigerate or freeze any perishable food within 2 hours (1 hour if food is exposed to temperatures above 90°F, such as in a hot car). Your refrigerator temperature should be set at 40°F or lower and the freezer temperature at 0°F or lower.
• Use pasteurized eggs for dishes containing raw eggs. Salmonella and other harmful germs can live both outside and inside normal-looking eggs. Many holiday favorites contain raw eggs, including eggnog, tiramisu, Hollandaise sauce, and Caesar dressing. Always use pasteurized eggs when preparing these and other raw egg foods.
• Do not eat dough or raw dough. Dough and batter made with flour or eggs can contain harmful germs, such as E. coli and Salmonella. Do not taste or eat raw dough or batter intended to be baked or baked. This includes batter or batter for cookies, cakes, pies, cookies, pancakes, tortillas, pizzas, or crafts. Do not let children taste raw dough or batter or play with dough at home or in restaurants. Some companies and stores offer edible cookie dough that uses heat-treated flour and pasteurized or egg-free eggs. Read the label carefully to make sure the paste is intended to be eaten without cooking or baking.
• Defrost your turkey safely. Thaw the turkey in the refrigerator, in a sink with cold water (change the water every 30 minutes) or in the microwave. Avoid defrosting food on the counter. A turkey must be thawed at a safe temperature to prevent harmful germs from growing quickly.
• Wash your hands. Wash your hands with soap and water during these key times when you are likely to catch and spread germs:
◦ Before, during and after food preparation
◦ Before eating
◦ After handling pet food or pet treats or touching pets
◦ After going to the bathroom
◦ After changing diapers or cleaning up a child who has gone to the toilet
◦ After touching garbage
◦ Before and after caring for a sick person
◦ Before and after treating a cut or wound
◦ After blowing your nose, coughing or sneezing
To view these and other tips online, visit cdc.gov/foodsafety/communication/holidays.html.