As the holidays approach we like to celebrate by entertaining friends and family, throwing parties, and preparing feasts. From the buffet table to the office party, food moves center stage throughout the holiday season. Food safety is the most important ingredient in preparing food for the holidays. Be sure to keep food safe by following basic food safety steps...

Do not cross-contaminate. Cross contamination occurs when the bacteria from one food product is spread to other food products. To prevent cross-contamination:

• Prepare raw meat and poultry in separate areas from produce or cooked and ready-to-eat foods
• Make sure you do not mix up your preparation equipment, such as using the same spoon to stir the pie filling and another dish
• Clean and sanitize all counters, equipment, and utensils right away
• Once you have used a towel to wipe up a food spill, you should not reuse it for any other purpose
• Wash your hands thoroughly in between tasks

Store and thaw your food the right way. Follow these storage and freezing tips:

• Do not buy a fresh turkey more than 2 days in advance of when you want to use it—this applies to all poultry
• Keep fresh meats, such as beef and pork, in the refrigerator for no more than 3-5 days prior to cooking
• Adhere to “use-by” dates on the packaging of fully cooked hams
• Store uncooked hams in the refrigerator for up to 7 days
• Keep a frozen turkey in its original wrapping, and thaw it in the refrigerator
  • Figure that it will take 24 hours to thaw every 4-5 pounds of turkey
  • Keep thawed turkey in the refrigerator for up to 2 days

Check those temperatures. It is important to use a thermometer to assure that the proper temperatures are reached:

• Heat a whole turkey or game birds to 165° F throughout (180° F in the thigh)
• Heat the stuffing to 165° F, whether you choose to cook it inside the bird or in a separate dish
• Cook lamb to 145° F for medium rare, 160° F for medium, and 170° F for well done
• Cook fresh pork to 160° F, including cook-before-eating ham
• Heat fully cooked hams to 140° F
• Cook venison to an internal temperature of 160° F
• Note: The USDA does not recommend cooking any meat or poultry at temperatures below 325° F
• Remember that boned and rolled meats will take a longer time to cook than bone-in cuts
• Hold all hot foods at temperatures above 140° F, and all cold foods at temperatures below 41° F
• Heat cooked vegetables and fruit to a temperature of 140° F or higher

When serving food, the following procedures must be followed:

• Use clean and sanitized utensils for serving (use separate utensils for each food item, these should be cleaned and sanitized at least every 4 hours)
• Use serving utensils with long handles
• Store utensils properly
  • Can be stored in the food with the handle extending above the rim of the container
  • Can be placed on a clean, sanitized food-contact surface
  • Scoops or spoons used to serve food such as ice cream can be stored under running water
• Do not use bare hands on ready-to-eat foods. Handle food with tongs, deli sheets or gloves
• Practice good personal hygiene, proper handwashing is essential to keep food safe

At Nutrition Care Systems, Inc, we are dedicated to providing comprehensive tools to the LTC industry. Please contact us for more information on how we can help your facility. (800) 761-9200