Download pdf

For many people, December is a traditional holiday season, filled with lots of celebration, visiting family and friends and, of course, glorious food! While there is often a long list of things to do during this holiday time, food safety may not be at the top of the list.

 However, following safe food handling practices can minimize the risk for food borne infections. Let’s face it, no one wants a food borne illness to make an appearance at a family gathering or a workplace party.

Food-borne illness, also known as “food poisoning”, is caused by eating foods contaminated with harmful bacteria or other germs. The most common symptoms of food poisoning are stomach cramps, nausea, vomiting, diarrhea, and fever. Most people recover, but some may experience more serious health effects, including kidney problems. While there are many kinds of food borne infections, common bacterial sources include E.coli, Salmonella, and Campylobacter.

Food Safety Basics 101

Most food safety issues, including those that arise during the holidays, can be dealt with by following four basic guidelines: Clean, Separate, Cook, and Chill.

Clean

• Wash your hands with soap and warm water for at least 20 seconds before and after handling food, and after using the bathroom, changing diapers and handling pets.
• Thoroughly wash fresh fruit and vegetables with running water that is safe to drink.
• Clean and sanitize counter tops, utensils, and cutting boards with a mild bleach solution (5 mL bleach per 750 mL water) before and after food preparation.

Separate

• Separate raw meat, poultry and seafood from other foods in your grocery cart and refrigerator to prevent contact with one another. When storing these foods, place them in sealed containers on the bottom refrigerator shelves.
• If possible, use one cutting board for fresh produce and another one for raw meat, poultry, and seafood. If not, wash, rinse and sanitize cutting boards when changing from meat to produce.

Cook

• Cook food to an internal temperature of at least 74°C (165°F) to kill harmful bacteria. Whole poultry must be cooked to an even higher internal temperature of 82°C (180°F).
• Always use a clean food thermometer to check cooked food temperature.
• Serve food as soon as possible once cooked.

Chill

• Make sure the temperature of your refrigerator is 4°C (40°F) or colder.
• Thaw foods in the refrigerator, in cold water (be sure to change water often to keep it cold and clean), or in the microwave if it will be cooked immediately. Never thaw foods at room temperature.
•  Avoid overstocking the refrigerator. This will allow cold air to circulate above and beneath food to keep it at a safe temperature.

Where are disease-causing organisms found?

Many are found in:

• Raw and undercooked meat, poultry, fish and their juices
• Surfaces of raw vegetables and fruit or in their juices
• Unpasteurized or raw milk and milk products, such as raw-milk soft and semi-soft cheeses
• Raw and lightly cooked eggs

All Things Turkey

In addition to the food safety basics already described, here are some key food safety tips to keep in mind when preparing and roasting a turkey:

• Fresh turkey should be cooked within two or three days of purchase.
• The safest way to thaw frozen poultry is in the refrigerator, in cold water or in the microwave oven. Drippings produced during thawing and preparation may be contaminated so place it on a large platter or container, and clean and disinfect any surface touched by drippings.
• It’s best to use a meat thermometer to ensure that the turkey is thoroughly cooked. The temperature of the thickest part of the breast or thigh should be 82°C (180°F).
• The safest way to deal with stuffing is to cook it separately. If placed inside the turkey, stuffing provides an ideal place for bacteria to grow because it is moist and slow to heat up and cool down.
• Once cooked, serve turkey as soon as possible. Refrigerate leftovers in shallow dishes or trays no deeper than two inches, within two hours of being cooked.
• To store leftovers safely, cut and debone the meat from large turkeys, and refrigerate in small containers for rapid cooling.
• Heat leftovers only once, within 2-3 days from when the food was cooked. The internal temperature should reach 74°C (165°F).

A safe, slow method to thaw a turkey is in your refrigerator. Allow approximately 10 hours per kg (5 hours per pound). Once thawed, cook within 2 days. Never cook a turkey that is still frozen.

Food Safety Tips for Other Holiday Foods

• Use warming trays, chafing dishes, or crock pots to keep hot foods hot when serving food buffet-style. Keep cold foods cold by putting serving trays on crushed ice.
• When making punch or other drinks with fresh fruit juices or apple cider, check the label to ensure that it has been pasteurized.
• When using raw eggs in cookie and cake recipes, do not eat the raw batter, especially young children, who are at a greater risk for food borne illness.
• Use pasteurized egg products and milk ingredients if making homemade egg nog. Store-bought versions are already pasteurized.
• Order and/or serve meat, cheese, and seafood trays on several smaller platters so that extras can be refrigerated until needed.
• Do not add new food to serving dishes that are already in use. Use a clean platter each time you re-stock the buffet.
• When travelling with food, keep hot food in insulated containers with hot packs and keep cold food in a cooler with freezer packs or crushed ice.
• When reheating leftovers, sauces, soups, and gravies should be brought to a boil prior to serving. Other leftovers should be heated to 74°C (165°F) or until steamy hot throughout.

Never use your nose, eyes, or taste buds to judge the safety of food. Follow the food safety tips listed here and remember…WHEN IN DOUBT, THROW IT OUT.

Important Note
Never leave perishable leftovers such as meat, fish, poultry, shellfish, dairy foods that normally require refrigeration at room temperature for more than two hours. This includes cooked rice, pasta or vegetable dishes, as well as leftovers from restaurants and other holiday gatherings.

Have a Happy and Food Safe Holiday Season!

Key References

Department of Health and Human Services, Centers for Disease Control and Prevention. (2005). Foodborne illness, frequently asked questions. Retrieved November 7, 2006, from www.cdc.gov/ncidod/dbmd/diseaseinfo/files/foodborne_illness_FAQ.pdf

Health Canada. (2003). Let’s talk turkey. Retrieved October 17, 2006, from www.hc-sc.gc.ca/iyh-vsv/food-aliment/turkey-dinde_e.html

Nova Scotia Department of Agriculture. (2006). Holiday food safety tips. Retrieved October 17, 2006, from http://www.gov.ns.ca/nsaf/foodsafety/factsht/holiday.shtml