(Statewide) – As families and loved ones celebrate the season by coming together for holiday meals, the Indiana Department of Health (IDOH) reminds Hoosiers of food safety tips to prevent uninvited guests, like foodborne illness.
“At this time of year, we look forward to gathering together and enjoying all the festive foods of the season. No one wants the fun to be interrupted by getting sick,” said State Health Commissioner Lindsay Weaver, M.D., FACEP. “Please follow these reminders to make sure your food is safe to eat.”
Clean
Bacteria sometimes present in food, like Campylobacter or Salmonella, can survive on surfaces for up to 32 hours. It is important to remember the following ways to keep harmful bacteria out of the kitchen:
- Wash hands for at least 20 seconds with warm soapy water before, during and after handling food and before eating
- Clean and sanitize utensils and food contact surfaces with hot, soapy water before and after cooking
- Clean and sanitize countertops and other surfaces with hot, soapy water in the kitchen before and after cooking
Separate
- Keep raw meat, poultry, seafood and eggs separate from other foods in the refrigerator
- Use one cutting board or plate for raw meat, poultry and seafood and a separate cutting board or plate for foods like produce and bread
Cook
Food is safely cooked when the internal temperature gets high enough to kill harmful bacteria that can make you sick.
- Store frozen turkeys in the freezer until ready to thaw, and store fresh turkeys in the refrigerator until ready to cook
- Follow manufacturer’s instructions for safe thawing using refrigeration, cold water or immediate cooking
- Use a food thermometer to ensure foods are cooked to a safe internal temperature. The required minimum internal temperature for poultry or stuffing in poultry is 165°F. Check the temperature of your turkey for doneness in three places: the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing
Eat
- Wash hands before serving or eating prepared foods
- Keep hot foods hot (above 140°F) and cold foods cold (below 40°F). Bacteria can multiply quickly in food left at room temperature. Never leave perishable food out for more than two hours (or one hour if exposed to temperatures above 90°F)
Chill
- Refrigerate food quickly after a meal, and keep cold at temperatures below 40°F
- Reheat leftovers to at least 165°F
- Discard leftovers within seven days
More information about food safety during the holidays and every day, and prevention of foodborne illness is available on the IDOH website.
(Indiana Department of Health press release)
