The enjoyment and focus of the holidays should not include getting sick from eating foods which were improperly cooked, cooled and/or held at improper temperatures. Here are reminders about preparing and keeping food safe:
• Properly cleaning hands, prep areas, utensils and equipment are your best course of action in keeping the harmful bacteria away. For hands, wash with warm water and soap for 20 seconds, rinse and dry before and after handling any food. For dishes and equipment, remove food particles from surface, then wash with dish soap and hot water, rinse and dry. Be sure to replace dish cloths, towels and other cleaning items frequently.
• When shopping and storing food, transport cold food in cooler with ice and place immediately in refrigerator or freezer upon arriving at home. Keep foods which will be eaten without cooking, such as fresh produce, away from raw eggs, meat, poultry or seafood when shopping or bagging. In the refrigerator, store fresh produce and other items not requiring cooking above eggs, meat, poultry and/or seafood to prevent juices from dripping onto them.
• Use a thermometer to be sure meat, poultry and fish are cooked to a safe internal temperature. Ground beef, pork, lamb (160-degrees F); beef, lamb, veal roasts and chops (145-degrees F); poultry, including stuffing (165-degrees F); pork and ham (145-degrees F); egg dishes (160-degrees F).
• When holding foods waiting to be eaten, keep cold foods cold and hot dishes hot. After the initial cooking temperature was obtained, keep hot food at 140-degrees F or higher and cold foods at 40-degrees F or lower by using ice or putting out smaller portions at a time. Bacteria grow most rapidly between 40- and 140-degrees F so the more food is kept out of this temperature danger zone, the better.
• Do not allow foods to sit at room temperature longer than two hours.
• When refrigerating or freezing leftovers, use shallow containers to be sure all the food gets cooled quickly and evenly.
• Thaw frozen food in the refrigerator or under running cold water. Never thaw at room temperature.
• Use leftovers within three to four days, unless frozen.
Have a safe and happy holiday season!
To learn more, contact Janell at the Chouteau County Extension Office at 622-3036, janellb@montana.edu or in the green building next to the Chouteau County Courthouse at 1308 Franklin St in Fort Benton.
Follow us on Facebook @ChouteauCountyExtension to keep up to date on what is happening in Chouteau County Extension and 4-H.
Montana State University, US Department of Agriculture and Montana Counties Cooperating. MSU Extension is an equal opportunity/affirmative action provider of educational outreach.
