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How to keep your family safe this holiday season by properly preparing, serving and storing food [1]

['More From Author', 'December', 'Natasha Ferney']

Date: 2023-12-14

Holiday season brings friends and families together. Enjoying food has always been one of the main highlights of any holiday gathering. Great times can unfortunately turn to serious health consequences if food isn’t properly prepared, served or stored.

According to the Centers for Disease Control and Prevention, each year roughly 1 in 6 Americans get sick from contaminated food. Approximately 128,000 are hospitalized and 3,000 die due to foodborne diseases across the country. During the holidays the risk seems to increase. Central District Health and other public health districts in the state see more reports of food poisoning or foodborne illness during holiday months.

Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Some people may experience flu-like symptoms as well. Symptoms usually start within hours or several days of eating the food. Most people have mild illness and get better without treatment. Foodborne illness can also be severe, long lasting and even life-threatening, especially to those who most at risk, which include:

older adults

infants and young children

pregnant women

people with HIV/AIDS, cancer or any condition that weakens their immune system

people who take medicines that suppress the immune system

Below are easy-to-follow, safe food handling practices recommended by the CDC. Following these practices will help you to keep your loved ones safe this holiday season.

Keep foods separated. Keep meat, chicken, turkey, seafood and eggs separate from all other foods in the refrigerator. Prevent juices from meat, chicken, turkey and seafood from dripping or leaking onto other foods by keeping them in containers or sealed plastic bags. Store eggs in their original container and below ready-to-eat foods.

Cook food thoroughly . Use a food thermometer to make sure meat, chicken, turkey, seafood and eggs have been cooked to a safe internal temperature to kill germs. Roasts, chops, steaks and fresh ham should rest for three minutes after you remove them from the oven or grill.

Keep food out of the “danger zone.” Germs can grow rapidly in the danger zone between 40°F and 140°F. After food is prepared, keep hot food hot and cold food cold. Refrigerate or freeze perishable food like meat, chicken, turkey, seafood, eggs, cut fruit, cooked rice and leftovers within two hours (one hour if food is exposed to temperatures above 90°F, such as in a hot car). The temperature in your refrigerator should be set at 40°F or below and the freezer at 0°F or below.

Use pasteurized eggs for dishes containing raw eggs . Salmonella and other harmful germs can live on the outside and inside of normal-looking eggs. Many holiday favorites contain raw eggs, including eggnog, tiramisu, hollandaise sauce and salad dressings. Always use pasteurized eggs when making these and other foods made with raw eggs.

Know that raw flour and eggs can have germs . Uncooked dough and batter made with flour or eggs can contain harmful germs, such as E. coli and Salmonella . This includes dough or batter for cookies, cakes, pies, biscuits, pancakes, tortillas, pizza or crafts. Some companies and stores offer edible cookie dough made with heat-treated flour and pasteurized eggs or no eggs. Read the label carefully to make sure the dough is meant to be eaten without baking or cooking.

Thaw your meat safely . Thaw frozen meats in the refrigerator, in a sink of cold water (change the water every 30 minutes) or in the microwave. Do not thaw on the counter at room temperature.

Handwashing is important! Wash your hands with soap and water during these key times when you are likely to get and spread germs: Before, during, and after preparing food Before eating food After feeding pets After using the toilet After changing diapers or cleaning up a child who has used the toilet After touching garbage Before and after caring for someone who is sick Before and after treating a cut or wound After blowing your nose, coughing or sneezing



For more information, visit https://www.cdc.gov/foodsafety/prevention/food-safety-seasons-holidays.html and https://www.foodsafety.gov/keep-food-safe/food-safety-by-events-and-seasons.

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