Food Safety Holiday Tips

Clean. Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives, and countertops. Frequent cleaning can keep that from happening. Always wash hands with soap and warm water for 20 seconds before and after handling food. Run cutting boards and utensils through the dishwasher or wash them in hot soapy water after each use. Keep countertops clean by washing with hot soapy water after preparing food.
Separate. Cross-contamination is how bacteria spread. Use one cutting board for raw meat, poultry, and seafood and another for foods that will not be cooked such as vegetables, salads, and other ready-to-eat food. Keep raw meat, poultry, and seafood and their juices apart from other food items in your grocery cart and away from ready-to-eat food at home. For example, keep raw turkey separate from the side dishes. Store raw meat, poultry, and seafood in a container or on a plate so juices can't drip on other foods.
Cook. Even for experienced cooks, the improper heating and preparation of food means bacteria can survive. Use a food thermometer—you can't tell food is cooked safely by how it looks. Every part of the turkey and the center of the stuffing should reach a safe minimum internal temperature of 165 °F. Stir, rotate the dish, and cover food when microwaving to prevent cold spots where bacteria can survive. Bring sauces, soups, and gravies to a rolling boil when reheating.
Chill. Bacteria spread fastest at temperatures between 40°F-140°F, so chilling food properly is one of the most effective ways to reduce the risk of foodborne illness. Keep the refrigerator at 40°F or below to keep bacteria from growing, and use an appliance thermometer to check the temperature. Perishable foods should not be left sitting out at room temperature for longer than two hours. Chill leftovers and takeout foods within 2 hours, and divide food into shallow containers for rapid cooling. Thaw meat, poultry, and seafood in the refrigerator, not on the counter, and don't overstuff the refrigerator.

If you plan to serve turkey for the holidays, choose the right size by allowing approximately one pound per person. If you purchased a frozen turkey it is important to safely thaw it in the refrigerator, in cold water, or in a microwave oven. In the refrigerator allow approximately 24 hours for every four to five pounds. To thaw in cold water, allow approximately 30 minutes per pound. If you choose to thaw your turkey in a microwave oven, check your owner's manual to calculate minutes per pound and appropriate power settings, and cook immediately after thawing.

For more information, contact Mark Kantor

Last updated: 12/6/2007

JIFSAN Appoints Senior Fellow
Dr. Cheng-i Wei, Dean of the College of Agriculture and Natural Resources at the University of Maryland, announces the appointment of Dr. Sanford A. Miller as a senior fellow of nutrition and food safety with the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) at the University of Maryland (UM). - posted Apr 28, 2008

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