The Shadow
Richmond, Va. (VR) – The Virginia Department of Agriculture and Consumer Services (VDACS) reminds consumers that the most important ingredient in any recipe is food safety. During the holidays, meals may occur over extended periods of time, which increases the need for careful preparation, serving and storage.
Prior to beginning the preparation of your holiday feast, please take time to review and implement the following food safety methods to help protect guests, family members and loved ones from a foodborne illness this year.
- Wash Hands and Surfaces Often: Always wash hands with hot, soapy water before and after handling food. Remember to wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing raw meat, poultry, and seafood.
- Separate, Don’t Cross-Contaminate: Prevent bacteria from spreading from food to food or platter to platter, especially when preparing raw meat, poultry, and seafood. If possible, use separate cutting boards for uncooked meat and wash the boards thoroughly after each use. Don’t use the same plate and utensils that held the raw product to serve the cooked product. Any bacteria present in the raw meat or juices can contaminate the safely cooked product. Serve cooked products on clean plates, using clean utensils and clean hands.
- Cook to Proper Temperatures: Always use a meat thermometer to make sure meats are heated to a high enough temperature to kill harmful bacteria that may cause foodborne illness. Cook beef, lamb, veal steaks, ribs, roasts and pork chops to an internal temperature of at least 145° F. Ground meats – whether beef, pork roasts, veal or lamb – as well as egg dishes should be cooked to an internal temperature of at least 160° F. Cook whole turkeys, turkey breasts, ground turkey, whole chickens, stuffing, casseroles and leftovers to an internal temperature of at least 165° F.
Frozen turkeys require a much longer time to thaw than the standard-size poultry pieces and cuts of meat served year-round. It’s important to thaw a turkey completely before cooking to ensure that the meat will cook evenly and thoroughly.
- Refrigerate Promptly: Perishable food requires ample refrigeration space before, during and after the party. Ensure there’s room in the refrigerator and freezer to store perishables before the party and for any remaining leftovers afterwards. It’s essential to keep cold foods cold by nesting in bowls of ice. Replenish the ice on a routine basis or return perishable foods to the refrigerator within two hours of exposure at room temperature.
- When in Doubt, Throw it Out: Put perishable leftovers in the refrigerator as soon as you finish eating. Items prepared in large pans or casseroles should be refrigerated in small flat containers to ensure cooling to 40° F or below as quickly as possible. Leave space between containers inside the refrigerator to allow cold air to circulate and preserve the leftovers. As a general rule, when in doubt, throw it out.
- Avoid Raw Eggs: Consuming uncooked foods that are made with raw eggs is a health risk. When making cookies, do not lick the beaters or sample the raw cookie dough. For those who can’t resist the taste and texture of raw cookie dough, commercial dough made with pasteurized eggs is an alternative. Pasteurization heats eggs to a high enough temperature to sufficiently kill bacteria. If eggnog is on the menu, use a sterile egg substitute instead of raw eggs, or a recipe that requires heating the mixture or serve a pasteurized eggnog beverage purchased from the store.
For more information on food safety, preparation and handling, visit www.foodsafety.gov.
