If you are cooking for a holiday gathering or are offered leftover treats, take food safety into consideration.
A holiday celebration without food just isn’t as jolly. After planning the menu for your festive feast, considering food safety while prepping and storing is imperative. Below are a few tips to help keep your holidays happy, healthy and bacteria-free.
When prepping your meals, here are a few things to keep in mind:
· Always wash hands before handling food
· Wash and sanitize all food prep surface areas
· Wash all fruits and vegetables
· When cooking, make sure most meats reach up to 165 degrees Fahrenheit
· Use separate cutting boards for meat and produce
· Do not thaw or marinate food at room temperature
· Only store fresh meats up to 2 days in the refrigerator
Not sure how long to cook your creation? Check out the cooking chart below:
Category |
Food |
Temperature (°F) |
Rest Time |
Ground Meat & Meat Mixtures |
Beef, Pork, Veal, Lamb |
160 |
None |
Turkey, Chicken |
165 |
None |
Fresh Beef, Veal, Lamb |
Steaks, roasts, chops |
145 |
3 minutes |
Poultry |
Chicken & Turkey, whole |
165 |
None |
Poultry breasts, roasts |
165 |
None |
Poultry thighs, legs, wings |
165 |
None |
Duck & Goose |
165 |
None |
Stuffing (cooked alone or in bird) |
165 |
None |
Pork and Ham |
Fresh pork |
145 |
3 minutes |
Fresh ham (raw) |
145 |
3 minutes |
Precooked ham (to reheat) |
140 |
None |
Eggs & Egg Dishes |
Eggs |
Cook until yolk and white are firm |
None |
Egg dishes |
160 |
None |
Leftovers & Casseroles |
Leftovers |
165 |
None |
Casseroles |
165 |
None |
Seafood |
Fin Fish |
145 or cook until flesh is opaque and separates easily with a fork. |
None |
Shrimp, lobster, and crabs |
Cook until flesh is pearly and opaque. |
None |
Clams, oysters, and mussels |
Cook until shells open during cooking. |
None |
Scallops |
Cook until flesh is milky white or opaque and firm. |
None |
When serving food, be aware of these facts:
· Try not to leave food out for no more than 2 hours
· Keep cold foods such as a macaroni salad by nesting serving dishes in ice
· Keep hot foods hot by using chafing dishes or slow cookers.
· Replace empty used platters or wash thoroughly before adding fresh food
Do you have leftovers? Here’s a great chart that shows how long food can be stored:
Category |
Food |
Refrigerator
(40 °F or below) |
Freezer
(0 °F or below) |
Salads |
Egg, chicken, ham, tuna & macaroni salads |
3 to 5 days |
Does not freeze well |
Hot dogs |
opened package |
1 week |
1 to 2 months |
unopened package |
2 weeks |
1 to 2 months |
Luncheon meat |
opened package or deli sliced |
3 to 5 days |
1 to 2 months |
unopened package |
2 weeks |
1 to 2 months |
Bacon & Sausage |
Bacon |
7 days |
1 month |
Sausage, raw — from chicken, turkey, pork, beef |
1 to 2 days |
1 to 2 months |
Hamburger & Other Ground Meats |
Hamburger, ground beef, turkey, veal, pork, lamb, & mixtures of them |
1 to 2 days |
3 to 4 months |
Fresh Beef, Veal, Lamb & Pork |
Steaks |
3 to 5 days |
6 to 12 months |
Chops |
3 to 5 days |
4 to 6 months |
Roasts |
3 to 5 days |
4 to 12 months |
Fresh Poultry |
Chicken or turkey, whole |
1 to 2 days |
1 year |
Chicken or turkey, pieces |
1 to 2 days |
9 months |
Soups & Stews |
Vegetable or meat added |
3 to 4 days |
2 to 3 months |
Leftovers |
Cooked meat or poultry |
3 to 4 days |
2 to 6 months |
Chicken nuggets or patties |
3 to 4 days |
1 to 3 months |
Pizza |
3 to 4 days |
1 to 2 months |
Do you have any other comments or suggestions on this blog? Let us know!
Here’s to a happy and healthy holiday season!
~ Charlene Marie