With the Holiday Season fast approaching, it’s important to prepare safe and enjoyable meals. Here a few important food safety tips to keep in mind when preparing meals or eating Holiday leftovers to help reduce the chance of foodborne illness for you and your family.
- To avoid food borne illness cook ground beef, including meatloaf, to an internal temperature of at least 160ºF. Cook whole poultry and poultry parts to at least 165ºF.
- Thaw food in the refrigerator or microwave, not on the kitchen counter. Also, marinate foods in the refrigerator.
- Refrigerate or freeze perishables, ready-to-eat foods, and leftovers within two hours of purchasing or preparation.
- Don't eat cooked or perishable foods that have been kept in the refrigerator more than two to three days.
- Wash your hands with hot, soapy water before and after preparing food. Be sure to wash your hands after using the bathroom, changing diapers, and playing with pets.
- Reheat sauces, marinades, soups, and gravy to a rolling boil. Heat other leftovers thoroughly to a minimum internal temperature of 165ºF.
- When in doubt about the way a food looks or smells, throw it out.
For more information about foodborne illness and other food safety tips for the Holidays, visit A Consumer's Guide to Food Safety Risks, the USDA Meat and Poultry Hotline or The Partnership for Food Safety Education.
