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USDA Provides Food Safety Recommendations for Holiday Gatherings
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Matt Baun (301) 344-4743
WASHINGTON, December 19, 2006 - As it says in the song Home for the Holidays, you
can't beat home sweet home for celebrating an important feast with family and friends. However,
holiday meals -- often prepared by several cooks, can take a turn for the worse if food safety isn't
a key ingredient in handling and cooking the food.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is giving consumers
key recommendations to help them reduce the risk of foodborne illness during these holiday gatherings.
"People can give the gift of food safety: Clean, Separate, Cook and Chill," said USDA Under
Secretary Dr. Richard A. Raymond. "By following these recommendations, consumers will help themselves
and their families be food safe this holiday season."
- Clean - Wash hands, surfaces and utensils often to avoid spreading bacteria when
preparing food. Hand washing is one of the best ways to prevent the spread of foodborne illness.
- Separate - Use different cutting boards for meat, poultry, seafood, and veggies.
Be sure to keep the raw meats, poultry and fish separate from other side dishes when preparing meals.
- Cook - You can't tell it's done by how it looks! Use a food thermometer. Every
part of the turkey or chicken should reach a safe minimum internal temperature of 165°F. For beef, veal,
or lamb roasts and steaks, as well as fish, make sure the temperature reads 145°F; ground beef, pork and
egg dishes should be cooked to 160°F.
- Chill - Keep the fridge at 40°F or below to keep bacteria from growing. Pies and other
dishes made with eggs should always be refrigerated and leftovers should be refrigerated within two hours.
Raymond noted that with many holiday gatherings one of the biggest concerns with regard to foodborne illness is that
people will often eat food that has been left sitting out for prolonged periods. USDA encourages people to be concerned
about any foods - hot or cold - that have been left out for more than two hours.
This so called danger zone (40°F - 140°F) allows bacteria to multiply. Any perishable foods that are not served
with a hot source (such as chafing dishes or slow cookers) or cold source (such as by nesting serving dishes in bowls of
ice) should be discarded after two hours at room temperature.
According to the Centers for Disease Control and Prevention, foodborne illness takes a significant toll on public health
in the U.S. CDC reports that approximately 5,000 people die every year from foodborne illness - that is approximately 14
people every day.
To help Americans ensure that their meals are as safe as possible, USDA's offers numerous food safety resources to help
Americans have an enjoyable and food safe holiday:
- Ask Karen - USDA's Food Safety
and Inspection Service virtual representative can answer your questions 24 hours day, seven days a week.
Visit Ask Karen at www.askkaren.gov..
- USDA Meat and Poultry Hotline -
Food safety experts are available year-round Monday through Friday from 10 a.m. to 4 p.m. Eastern Time to answer questions in
English and Spanish about safely preparing and cooking foods. The toll-free number is 1-888-MPHotline (1-888-674-6854). Recorded
messages are available 24 hours a day. E-mail inquiries may be directed to
MPHotline.fsis@usda.gov.
- Food Safety Education Fact Sheets - The following publications are available on
the FSIS Web site at: www.fsis.usda.gov/Fact_Sheets/index.asp
- Holiday Parties and Buffets
- Cooking For Groups
- Food Safety for those Glorious Holiday Goodies
- Roasting those Other Holiday Meats
- Smoking Meat and Poultry
- Turduckens Require Safe Food Handling
- Turkey Basics
- Mail Order Food Safety
- Handling Food Safely on the Road
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Last Modified:
December 19, 2006 |
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