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FOOD SAFETY
Keep holidays happy by following food safety guidelines.
After all, food is the main event! The Ocean Spray
Test Kitchen has compiled the following tips to
help you remember the keys to a delicious, and
safe, holiday meal. Just click on a Food Safety
Tip for more details.
Shop
smart before you start »
• When you shop, pick up your meat and poultry last; take straight home and refrigerate.
• Make sure eggs are clean with uncracked or unbroken shells.
• It’s a good idea to make a separate list of perishable and non-perishable items that you need for your holiday meal a week before the big day. Shop early for the non-perishable groceries; then you can make a quick trip for the perishable items separately.
Keep
it clean for good hygiene »
• Keep utensils, dishes, countertops and hands clean with soap and hot water.
• Don't handle food if you have infected cuts or sores on your hands, or use sterile gloves.
• Be careful not to transfer germs from raw meat to cooked meat. For example, don't serve cooked meat on a platter that has had raw meat on it.
• Always wash hands thoroughly before and after handling raw eggs.
Don’t prepare just anywhere »
• Wash work surfaces, utensils and hands thoroughly before and after handling. Do not let the raw meat or poultry or any equipment come into contact with other cooked foods.
• Be careful with your cutting boards. Keep a separate board just for use with poultry. Wash after each use. If you're concerned about the safety of your cutting boards, wash with a mixture of 1 teaspoon chlorine bleach and 1/2 teaspoon vinegar to 1/2 gallon of water.
Hot means hot, cold means cold »
• The U.S. Department of Agriculture recommends keeping hot foods above 140°F and cold foods below 40°F.
• Don't allow foods that should be hot or cold to remain at room temperature for more than 2 hours; turkey, only 1 hour. Bacteria thrive in lukewarm food.
• Once food has been cooked, keep it hot until serving time or refrigerate as soon as possible.
• Foods with cooked eggs such as cheesecakes, cream fillings, custards, quiches and potato salads must be served hot or cold (depending on the recipe). Refrigerate leftovers immediately.
Ice turkey down, then roast golden brown »
• Remove any wrappings and giblets from the cavity of whole turkeys; put the turkey on a plate, cover loosely, and store in the bottom of the refrigerator away from any cooked foods. Refrigerate giblets separately in a covered container.
• Roast whole turkey thoroughly. Test with a meat or instant-read thermometer. The internal temperature should read 180° F when inserted into the thickest part of the inner thigh.
• Always cook ground beef or sausage before using in dressing or stuffing. Cook the meat thoroughly to kill any germs that may get mixed in during preparation.
• Keep the stuffing loose in the bird because it will expand as it bakes. Or better yet, cook stuffing separately in a casserole. An unstuffed turkey cooks faster, too.
• Never allow a stuffed turkey or chicken to sit more than 1 hour before cooking (even if it's refrigerated).
Avoid procrastination, leftovers need refrigeration »
• After the holiday meal or buffet is finished, don’t allow food to sit out while you visit. Refrigerate leftovers promptly.
• After a stuffed turkey has been roasted, transfer stuffing to a separate bowl and refrigerate cooked turkey and stuffing, separately, as soon as possible. Use within a few days or freeze.
Food in the car shouldn’t go far »
• Use thermal containers or insulated coolers to keep hot foods hot and cold foods chilled while you take them to a get-together.
• If it’s warm in your area during the holidays, pack a cooler with ice in your trunk to keep meat and poultry cold on the drive home.
• And don’t forget the drive home after the holiday. If you’re lucky enough to leave with leftovers, place them in a cooler, don’t just wrap them on a plate.
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