USDA Offers Tips to Help Keep Your Holiday Illness-Freeby USDA on December 10, 2014
Clean, Separate, Cook and Chill to Avoid Ruining Christmas with a Case of Foodborne Illness
WASHINGTON, December 10, 2014 – As the end of the year approaches, it’s likely there are multiple meals and parties in your future. Carrying food from one location to another and sharing dishes with a crowd means more opportunity for bacteria to grow and cause food poisoning. Whether you’re an experienced cook, a first-time party host, or simply adding a dish to the potluck lineup, the holidays can make even the most confident chefs nervous.
To help keep your holiday season healthy, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is issuing food safety recommendations on how to protect yourself and your family from foodborne illness. If you have specific food safety questions this holiday season you can call the USDA Meat and Poultry hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov. These services are available from 10:00 a.m. to 4:00 p.m. Eastern Time, Monday through Friday, in English and Spanish.
Steps to follow during holiday grocery shopping:
Keep raw meat, poultry, and seafood away from other foods in your grocery cart.
Buy cold foods last.
Ask the cashier to place your raw meat, poultry and seafood in a separate bag.
Steps to follow during food preparation:
Use separate cutting boards for raw meat and ready-to-eat items like vegetables or bread.
Prepare uncooked recipes before recipes requiring raw meat to reduce cross-contamination. Store them out of the way while preparing meat dishes to ensure they don’t become contaminated after preparation.
Use a meat thermometer to check the internal temperature of dishes to ensure they are fully cooked and safe to eat. Fresh beef, pork, veal, and lamb should be cooked to 145 ˚F with a three minute rest time; fish should be cooked to 145 ˚F; ground beef, veal and lamb should be cooked to 160 ˚F; egg dishes should be cooked to 160 ˚F; and all poultry should be cooked to 165 ˚F.
Fool proof tips when cooking for groups:
Keep hot food hot and cold food cold, using chafing dishes or crock pots and ice trays. Hot items should remain above 140 ˚F and cold items should remain below 40 ˚F.
Use several small plates when serving food.
Discard perishable foods left out for 2 hours or more.
Steps to follow when cooking a holiday roast:
Use separate cutting boards, plates and utensils for raw roasts and cooked roasts to avoid cross-contamination.
Wash items such as cutting boards that have touched raw meat with warm water and soap, or place them in a dishwasher.
To ensure the juiciest possible roast this holiday, use a meat thermometer. Once it has reached the USDA recommended internal temperature of 145 F, the roast is safe to eat.
Remember all cuts of pork, beef, veal, and lamb need a three minute rest time before cutting or consuming.
Consumers can learn more about key food safety practices at Foodsafety.gov and follow @USDAFoodSafety on Twitter. Consumers with questions about food safety, can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov, available from 10 a.m. to 4 p.m. Eastern Time, Monday through Friday, in English or Spanish.