Holiday gatherings wouldn’t be the same without enjoying all the
wonderful food with family and friends. But it only takes one foodborne illness to turn a festive occasion into a food poisoning nightmare.
Symptoms of foodborne can begin hours, days or weeks after eating contaminated food and last for a few hours to a few days. They include:
- Diarrhea
- Vomiting
- Nausea
- Abdominal pain
- Fever
Follow these tips for serving a safe and delicious holiday spread.
Wash everything
- Your hands: Wash them often before, during and after preparing food. Use warm water and soap, lathering and rinsing for about 20 seconds.
- Food preparation areas including all cutting boards, utensils, dishes and countertops.
- Fruits and vegetables: Rinse them under cool water, using a produce scrubbing brush to remove dirt.
Avoid cross-contamination
- Separate raw eggs, meat, seafood and poultry away from other foods to avoid bacteria spreading. Use a cutting board specifically for uncooked foods to be cooked and another for foods to be served raw (like fruits and vegetables).
- Store raw, uncooked items separate from other foods in the refrigerator, too. Cover thoroughly with plastic wrap or bags to avoid juices dripping.
Cook thoroughly
- Check recipes and cookbooks to find the designated temperature that indicates meat is cooked completely. For example, a turkey is safe to eat when it reaches an internal temperature of 165°F.
- Make sure sauces are cooked to a rolling boil, especially those using meat drippings.
Chill foods quickly
- Any food requiring refrigeration should be stored away within two hours.
- If food tastes or smells questionable, don’t chance it but rather toss it.
