Northern Health Issues Safe Food Handling Tips for Holidays

By 250 News

Although you may be expecting a variety of guests for your holiday dinner, food poisoning probably isn't one of them.

"Common bacteria found in poultry and other items in the kitchen can turn a delicious meal into a painful or potentially dangerous one," said Dr. Bowering, NH Chief Medical Health Officer.

"By taking the proper precautions, people can make sure their holiday meal doesn't cause symptoms like diarrhea, abdominal pain and vomiting."
 
Help make your feast this season a safe and enjoyable one by following these simple tips:

Basic food prep

* Thoroughly wash hands with warm water and soap before handling any food.
* Wash all produce.
* Start with a clean and sanitized food prep surface. After use, wash and sanitize all utensils and food prep surfaces with five millitres (one tsp.) bleach per litre (four cups) - especially important after working with raw meat and poultry. 
* Do not leave raw meat, poultry, eggs, or dairy out on the counter. Finish all food prep within two hours when working with these ingredients.
* Avoid advance cooking or preparation where possible, as this allows bacteria to grow, especially if food is stored in "danger zone" temperatures - 4º C (40º F) to 60º C (140º F). 
* Heat destroys most bacteria, parasites, and viruses. Follow the required cooking temperature as indicated by cookbooks. Remember 74º C (165º F) for poultry, stuffing, and ground meats.
* Cold temperatures slow bacteria growth so keep foods refrigerated at 4º C (40º F). 
  
Getting the bird ready
* Thaw meat and poultry in the fridge at 4º C. Allow five hours per pound. This takes a long time so plan ahead.
* Do not cook partially frozen poultry as the outside will be overdone before the inside has reached a safe temperature.
* Cook all parts of a bird to at least 74ºC (165º F). As a precaution, a stuffed bird should reach 82º C (180ºF). Use a meat thermometer to confirm.
* Drumsticks should pull easily away when your bird is ready.

Stuffing
* The safest way to cook stuffing is on the stove or in the oven - not in the bird
* If you are cooking stuffing in the bird, stuff just before placing in oven - never the day or night before.
* Stuff loosely to allow even heating throughout. 
* The final cooking temperature of stuffing inside a bird should reach 80º C (180º F). Always confirm temperature with a thermometer. 
  
Leftovers
* Refrigerate or freeze leftovers within two hours of cooking.
* Cut poultry into slices before refrigerating. Remove stuffing from turkey and refrigerate separately. 
* Cool and refrigerate gravy no more than two to three inches deep in containers.
* Use leftovers within two or three days. 
* Make sure all leftovers are reheated to 74º C (165º F). 
* When in doubt about leftovers, throw it out!  
    

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