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Food safety tips for the holidays

Tim Long, UC Master Food Preserver Volunteer Online Program

 

This is the time of year we typically have family and friends gather to share food and celebrate the holidays.  Just don’t let foodborne illnesses become part of your celebrations.

Some common food safety mistakes during food preparation include:

1. Not washing hands correctly
2. Not cleaning or sterilizing counters and utensils properly
3. Cross-contaminating containers while cooking
4. Not cooking raw meat to a safe internal temperature.

 

But let’s assume for the sake of this article, that you already meticulously follow safe practices in food preparation.

Let’s now talk about safe handling of leftovers, which can be the biggest cause of foodborne illness. You need to be aware of the “temperature danger zone”. The temperature danger zone is the temperature range where harmful pathogens that cause foodborne illness can quickly multiply, and is between 41° F and 135° F.  To be very clear, that means chilled food must be kept colder than 41° F and hot foods must be kept warmer than 135° F.

 

Serve Food Safely

If you are serving appetizers or snacks that will be left out for an extended period, use these tips to keep foods outside of the temperature danger zone:

• Hold hot foods in food warmers, such as plug-in trays, chafing dishes, or warming mats that use induction heat to keep foods hot (above 135° F).
• Use chiller bowls to hold dips. Fill a large bowl with ice and nestle a smaller bowl filled with the dip in the ice. You can buy decorative sets for the holidays or use bowls you already have. 
• Serve small portions that you will refill or replace frequently. Serve amounts that will be eaten before the temperature of the food changes. 

 

Store Leftovers Safely

Cooked foods like gravies, roast meats and poultry, casseroles, soups and sauces left too long at room temperature (in the temperature danger zone) and improperly reheated can easily grow bacteria. This type of foodborne illness commonly happens around the holidays.

 

Refrigerate or freeze perishable, temperature-sensitive food within 2 hours (1 hour if ambient temperature is above 90° F) or discard it. Break down large dishes into shallow, smaller uncovered containers to get all parts of refrigerated foods to cool to safe cold holding temperatures quickly. Freeze or discard refrigerated leftovers that can’t be eaten within 3 to 4 days.

Source: University of Nebraska-Lincoln

 

Reheat leftovers safely

It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and one-pot meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.

Reheating tips:

• Reheat all leftovers to at least 165° F before serving (as measured with a food thermometer).
• Reheat sauces, soups and gravies by bringing them to a rolling boil.
• When reheating in the microwave, cover to retain moisture and rotate the food for even heating. Arrange food items evenly in a covered microwave-safe glass or ceramic dish and add some liquid if needed. Be sure the covering is microwave safe and vent the lid or wrap to let the steam escape. The moist heat that is created will help destroy harmful bacteria and will ensure uniform cooking.
• Also, because microwaves have cold spots, check the temperature of the food in several places with a food thermometer and allow resting time before checking the internal temperature of the food with a food thermometer.

We hope this information will help you and yours have a safe eating adventure together during the upcoming holidays!

 

References:

https://www.ehs.washington.edu/about/latest-news/food-safety-tips-holidays

https://www.foodsafety.gov/blog/thanksgiving-leftovers-safe-keeping-weekend-grazing

https://food.unl.edu/article/holiday-food-safety-tips