Advice for Holiday Cooks

Families and friends often gather together for a meal during holiday celebrations. The following food safety tips will help cooks prepare these meals in a way which promotes health and happiness for all consumers.  

The first tip advises cooks to use a food thermometer to ensure the food is not undercooked or overcooked. Food that is cooked to the proper internal temperature is safer and tastier to eat.  

The second tip advises consumers to watch the clock for the two-hour mark. After foods have been left at room temperature for two hours, bacteria can multiply more quickly. This increases the risk of consumers getting food poisoning. Foods meant to be refrigerated should be placed back in an environment below 40°F after two hours. It is suggested to have another set of food in the refrigerator and swap the items after the two-hour mark. 

The third tip is specifically for people enjoying turkey and stuffing with their meal. The temperature of the thickest part of the breast, innermost part of the thigh, and innermost part of the wing should be at least 165°F. Using a food thermometer to measure the temperature of these locations will ensure the entire turkey is 165°F which indicates fully cooked meat. It is recommended to cook the stuffing separately because the product will be more uniform and more likely to be cooked properly. However, when cooking turkey and stuffing together, be sure the stuffing also reaches 165°F.  

The fourth tip focuses on eating leftovers. Leftover foods should be reheated to an internal temperature of 165°F. The leftovers should also not be outside of the refrigerator for more than two hours. When traveling with perishable foods, it is recommended to store them in an insulated bag with ice packs to keep them cold. 

The fifth tip advises consumers to wash all fruits whether they are ready-to-eat or need to be peeled first. This is an important tip to remember when eating fruit or using fruit to make holiday drinks since harmful bacteria can spread during the peeling or cutting of fruit.  

Source: https://www.eatright.org/food/cultural-cuisines-and-traditions/holidays-and-celebrations/advice-for-holiday-cooks