Spread cheer, not the worst foodborne illness of the year!
We love sharing foods this holiday season, but unfortunately, sometimes in the process we also share foodborne bacteria causing illness. Buffets and potlucks are particularly popular, but come along with certain risks. Make your hearty gatherings the most healthy (and happy!) by practicing these food safety tips from USDA.
Wash hands, wash dishes, wash utensils, and clean kitchen surfaces. Wash well and wash often. Invite your guests to also wash their hands as you welcome them.
Cook foods to safe temperatures. Measure their temperature internally with a food thermometer, before removing from heat source. Cook beef, pork, lamb and veal steaks, chops, and roasts to at least 145°F. All raw ground beef, pork, lamb, and veal needs to be cooked to no less than 160°F. Poultry must be cooked to a minimum of 165°F. You can cook any of these meats to higher temperatures, but not lower.
Store Shallow, Serve Small
To store cooked foods before serving, store them in the refrigerator or freezer in a shallow dish to encourage rapid, even cooling. Most foods, and especially all meats, poultry, seafood, casseroles, and soups must be reheated to at least 165°F before eating again; serve them in small portions and continually replace platters when empty. This way, foods stay a safe temperature for longer and growth time for bacteria is minimized.
2:02 is Two Too Much
It is best to discard perishable foods after they sit out at room temperature for more than two hours. Otherwise, keep them below 40°F or above 140°F. Of course, it’s okay to keep out foods that are stored at room temperature for longer times, like uncut apples and crackers.
Cold means Cold, Hot means Hot
Use chafing dishes, slow cookers, and warming trays to keep hot foods at 140°F or warmer. Nest dishes in bowls of ice to keep cold foods at 40°F or cooler. Otherwise, keep swapping in foods from the oven or refrigerator.
Hidden in Handling
Remember that harmful bacteria capable of causing illness usually cannot be seen, smelled, or tasted. Three common bacteria found partying at food festivities are Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes. If anyone does feel ill, please remind them to contact a health professional and describe their symptoms.
The information in this entry comes from the Holiday or Party Buffets Factsheet by the United States Department of Agriculture Food Safety and Inspection Service.