Western Health would like to remind everyone to consider food safety as we begin the holiday season. The holidays are a time when we hold more large family gatherings and buffets where foods can be left out for long periods that increases the risk of foodborne illness. These illnesses often referred to as food poisoning are usually caused by bacteria that can be present in food but can’t be seen, smelled or tasted.
“Most cases of foodborne illness start in home kitchens not because of the food but by how the food was prepared,” said Brian Moores, Director of Health Protection with Western Health. “Some of the more common mistakes include leaving perishable food at room temperature too long, failing to keep hot foods hot and cold foods cold and reintroducing bacteria to ready to eat foods”
When preparing food, keep everything clean. Wash hands in hot, soapy water before preparing food. Wash hands, cutting boards, counter tops and utensils in hot soapy water after cutting raw meat, poultry or fish and before handling other foods. Always serve food on clean plates, never on those previously used for holding raw meat and poultry.
Safe food temperatures are the biggest concerns around the holiday potluck or buffet. Be sure to cook foods thoroughly to a safe internal temperature to destroy dangerous bacteria. Cook red meats to 70°C and poultry to 85 °C. Use a meat thermometer to check for doneness. Completely cook meat and poultry at one time; never partially cook dishes to warm later.
Before and throughout your serving time, hot foods should be kept at 60°C or warmer. Food can be kept hot in the oven by setting it to 100-125ºC. On the buffet table, you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 4°C or colder in the refrigerator. Keep buffet foods cold by nesting dishes on bowls or trays of ice.
Remember the 2-hour rule: Don't leave perishables at room-temperature for more than 2 hours. Keep track of how long foods have been sitting on the buffet table and discard anything there for two hours or more. It's also smart to replace empty platters rather than adding fresh food to a dish that already had food sitting in it.
To enjoy leftovers safely, divide cooked foods into small, shallow containers to store in the refrigerator or freezer. Small containers encourage rapid, even cooling. Use leftovers within 2-3 days or freeze these foods. When reheating leftovers, make sure they are hot and steaming. Hot leftovers should reach an internal temperature of 75°C before serving. Following safe food handling practices will ensure a safe and enjoyable holiday season for you, your family and friends.
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For more information, please contact:
Heidi Staeben-Simmons
Director of Communications,
Western Health
709-637-5252