Avoiding Foodborne Illness: Food Safety Tips for Holiday Meal Prep
Avoiding Foodborne Illness: Food Safety Tips for Holiday Meal Prep
With the holidays fast approaching, gathering with family and friends to share favorite recipes and try new dishes is one of the season’s highlights. However, these big meals, potluck-style gatherings, and potentially traveling with prepared foods can also increase the risk of foodborne illnesses if safety isn’t prioritized. From prepping and transporting food to storing leftovers, following a few basic food safety steps can help prevent illness and keep everyone healthy.
So here we break down some common holiday food safety risks and how to avoid them so your celebrations remain memorable for all the right reasons.
1. Keep Foods at Safe Temperatures
One of the most common food safety mistakes during holiday gatherings is letting food sit out for too long at unsafe temperatures. Bacteria can rapidly multiply in foods between 40°F and 140°F for over two hours (or one hour if the room is very warm).
Tips:
Serve Small Portions: For foods like dips and appetizers, put out smaller portions and refill as needed to avoid prolonged exposure to room temperatures.
Use Warming and Cooling Tools: Chafing dishes, slow cookers, and insulated containers keep hot foods above 140°F. Similarly, use ice packs and cooler bags to maintain cold items at or below 40°F.
Set a Timer: Track how long food has been out and refrigerate or reheat it within two hours.
2. Practice Good Hand Hygiene
It may seem obvious, but washing hands thoroughly is an often-overlooked step in holiday meal prep. Our hands carry an array of bacteria that can easily transfer to food – especially if multiple people are handling the same serving utensil.
Tips:
Wash Hands Often: Use warm, soapy water and wash hands for at least 20 seconds before and after handling food, especially raw meat. (Even better would be to wear gloves, but don’t skip the handwashing.)
Remind Guests and Helpers: If others are helping in the kitchen or serving food, kindly remind them to wash their hands as well.
Keep Hand Sanitizer Available: Place a bottle near the food table or kitchen counter for easy access.
3. Prevent Cross-Contamination
Cross-contamination between raw and cooked foods, especially proteins like meat and poultry, is a leading cause of foodborne illness.
Tips:
Separate Cutting Boards and Utensils: Use one cutting board and set of utensils for raw meats and another for ready-to-eat foods.
Clean Surfaces Thoroughly: Disinfect all surfaces, knives, and cutting boards after each use, especially when preparing raw meats.
Store Raw Meats Separately: In the refrigerator or cooler, keep raw meat, poultry, and seafood in sealed containers or bags, separate from other foods.
4. Follow Proper Cooking Temperatures
Cooking food to the correct internal temperature kills harmful bacteria that cause foodborne illness. Undercooked meats can pose a serious risk.
Tips:
Use a Food Thermometer: Test the internal temperature of meat and poultry dishes – while a meat thermometer works, an instant-read thermometer is my go-to. And ignore the pop-up indicator on the turkey. Here are a few safe minimums:
Poultry (whole and ground): 165°F
Ground meats (beef, pork, lamb): 160°F
Beef, pork, lamb, and fish: 145°F (allowing for a rest time of 3 minutes)
Cook Dishes Fresh: Avoid reheating dishes multiple times, as this increases the risk of bacterial growth. Instead, reheat only the portion you plan to serve.
5. Transport Food Safely
If you’re bringing a dish to a holiday gathering or hosting and need to transport food between locations, it’s essential to keep foods at the right temperatures to prevent spoilage.
Tips:
Insulate Foods: Transport hot foods in insulated bags or cooler containers, adding a heat source like hot water bottles if necessary. For cold foods, pack with plenty of ice packs. Insulated bags are suitable for BOTH hot and cold foods, but of course keep them separate – one bag for hot and one for cold.
Limit Transport Time: The less time food spends in transit, the better. If you cannot maintain safe temperatures, try to keep the total time below an hour.
Reheat When You Arrive: For hot foods, it may be safer to transport them cold and then reheat them to the appropriate temperature upon arrival.
6. Store Leftovers Properly
Leftovers are a beloved part of holiday gatherings, but they must be stored correctly to remain safe to eat. Proper storage also prevents food waste. The next blog addresses this in more detail, but here is a summary.
Tips:
Refrigerate Within Two Hours: Transfer leftovers to shallow containers to cool down quickly in the fridge.
Freeze if Unsure: If you’re not planning to eat leftovers within a few days, freeze them immediately to keep them fresh and safe.
Follow the 4-Day Rule: If refrigerated, most leftovers are best eaten within four days. If they’ve been sitting for longer, discard them to avoid foodborne illness.
Holidays are a time for good food, shared memories, and celebrating with loved ones. By taking a few precautions and following these food safety tips, you can prevent the risk of foodborne illness and keep everyone at the table healthy and happy. Whether hosting a large gathering or bringing a dish to a potluck, a few basic practices can ensure your meal prep, transportation, and storage are safe and delicious!
