Avoid Food Poisoning During the Holidays by Properly
Preparing Food
November 9, 2006, DENVER - State health officials
Thursday reminded Coloradans about the importance of
properly handling and preparing foods to avoid getting food
poisoning this holiday season. Jeff Lawrence, food safety
program manager for the Colorado Department of Public Health
and Environment’s Consumer Protection Division, said the
most frequent causes of foodborne illnesses are improper
cooling of foods, lack of adequate hand washing, preparation
of ready-to-eat foods with contaminated utensils and
improper cooking temperatures. Lawrence said, “By
following simple safety precautions, individuals can ensure
that holiday parties and meals will be safe and enjoyable
for all.”
He provided the following tips for keeping foods safe:
- Cool all leftovers to 41 F or lower within four
hours after cooking is complete. Do not leave foods
containing meat, milk, eggs, fish or poultry at room
temperature for more than the four-hour limit. This
includes pumpkin or other custard pies that are popular
during the holidays.
- Wash hands frequently and thoroughly with soap and
warm water before food preparation and after using the
bathroom, changing diapers, sneezing, coughing, eating,
drinking or smoking.
- Thoroughly clean and sanitize knives, cutting boards
and other utensils before and after preparing raw foods
and foods that do not require further cooking. A
sanitizing solution can be prepared using one tablespoon
of bleach per gallon of water. Bacteria can spread
throughout the kitchen and get onto cutting boards,
knives, sponges and counter tops.
- Buy a cooking thermometer and use it. Turkey and
stuffing should be cooked thoroughly to 165 F and ham to
145 F or above before serving. Recipes requiring eggs
must be cooked thoroughly to 135 F or above. If egg
dishes do not require cooking, such as homemade eggnog,
use pasteurized egg products instead of shelled eggs.
- Do not thaw foods at room temperature. Plan enough
time to thaw them in the refrigerator.
The following table was provided for determining the
thawing time required based on weight of poultry and
meat.
4 to 12 pounds 1 to 3 days
12 to 16 pounds 3 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days
- Do not prepare or handle foods if you are already
ill to avoid spreading the illness to others sharing the
meal.
For more information, contact Lawrence at
303-692-3648. For more information: |
