State Ag Director Offers Tips For Safe Holiday Meal Preparation

CLICK TO HEAR CALEB GORDON’S INTERVIEW WITH DIRECTOR BORING

Entertaining is one of the mainstays of the holiday season, filled with taste-tempting foods and joyous reunions. The Michigan Department of Agriculture and Rural Development (MDARD) reminds Michiganders to keep food safety in mind as they prepare and serve holiday treats to their families and friends.

Here are a few simple precautions to help keep your food safe, your guests healthy and your holiday gathering successful:

Wash Hands Frequently: Handwashing is one of the most important steps to prevent foodborne illness. Research shows that handwashing lowers the rates of certain respiratory and gastrointestinal infections up to 23 and 48 percent, respectively. Hands should be thoroughly washed with soap and warm, running water before, during and after preparing foods; after using the restroom or blowing your nose; and after returning to the kitchen if you must leave during food preparation.
Clean and Separate: Start with a clean kitchen by washing all surfaces and utensils and use separate cutting boards for raw meats and other foods.
Balanced Bites: If you’re planning a buffet at home and are not sure how quickly the food will be eaten, keep buffet serving portions small. Prepare several small platters and dishes ahead of time and replace the serving dishes with the fresh ones throughout the party. Store cold back-up dishes in the refrigerator and keep hot dishes in the oven set at 200°F to 250°F prior to serving. This way, your late arriving guests can safely enjoy the same appetizing arrangements as those arriving early.
Take Temperatures: Hot foods should be kept at an internal temperature of 140°F or warmer. Use a food thermometer to check. Serve or keep food hot in chafing dishes, slow cookers and warming trays. Be aware that some warmers only hold food at 110°F to 120°F, so check the product label to make sure your warmer has the capability to hold foods at 140°F or warmer to prevent bacteria from growing. Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F before serving.
Chill Out: Cold foods should be kept at 40°F or colder. Keep cold foods refrigerated until serving time. If food is going to stay out on the buffet table longer than two hours, place plates of cold food on ice to retain the chill.
Keep It Fresh: Don’t add new food to an already filled serving dish. Instead, replace nearly empty serving dishes with freshly filled ones. Be aware that during the party, bacteria from people’s hands can contaminate the food. Plus, bacteria can multiply at room temperature.
Watch the Clock: Remember the two-hour rule: Discard any perishables left out at room temperature for more than two hours, unless you’re keeping them hot or cold.
Leftovers: If food has not been left at room temperature for more than two hours, leftovers can be safely refrigerated or frozen to be enjoyed later. Store leftover food in small, shallow containers in the refrigerator or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers. Leftovers should be consumed within four days. If you want to keep leftovers longer, freeze them within that four-day period. Frozen food stays safe indefinitely, though the quality may decrease over time. If you store leftovers in the freezer, they will be of best quality within two to six months. Always reheat leftovers to an internal temperature of 165°F, using a food thermometer.