Holiday Top 10 Food Safety Tips (cont.)

To make sure your holiday dinner is not only delicious but as safe as possible, WebMD asked the experts for their best holiday food safety tips. Here are their top 10 suggestions:

  1. Have a master plan. Chefs do it, and so should you. Consider your refrigerator, freezer and oven space, and how you'll manage to keep hot foods at 140 degrees or higher and cold foods at 40 degrees or below. If you need to use coolers, make sure you have plenty of clean ice and check it frequently to be sure the ice hasn't melted. "Whatever you do, don't rely on the natural outdoor temperature on the porch to keep foods at proper temperature" says Cody.
  2. Cook to proper temperature -- and use a thermometer. There is simply no other way to determine that food has been cooked enough to kill bacteria. "Turkeys, stuffing, side dishes, and all leftovers should be cooked to at least 165 degrees and kept above 140 degrees during serving to be sure that any potential bacteria is destroyed," says Karen Blakeslee, MS, of the Kansas State University Food Science Institute. "Remember the golden rule: Keep hot food hot and cold food cold."
  3. Refrigerate leftovers within two hours of preparation. Leaving food out too long is one of the biggest holiday food safety problems. "It is so easy to linger around the table, but when food sits outs for more than two hours in the danger zone -- above 40 degrees and below 140 degrees -- it is prime for bacterial growth," says Blakeslee. Adds Cody: "Store leftovers in 2-inch deep, shallow containers and make sure the refrigerator is not over-packed and there is plenty of air circulating around the food so it can be properly cooled." Blakeslee suggests cutting the meat off the turkey to allow it to quickly cool to proper temperature, as well as make it easy to store.
  4. Properly defrost your turkey, or buy a fresh one. "If you choose a frozen turkey, allocate 24 hours per pound to defrost in the refrigerator, and whatever you do, don't defrost the bird on the kitchen counter," says Blakeslee. In light of drought conditions in certain areas of the country, defrosting the bird using frequently changed cold water seems wasteful. But it is safe (albeit time-consuming), as long as you change the cold water bath every 30 minutes.
  5. Wash your hands thoroughly and often -- before, during, and after food preparation. "Simply washing hands is one of the easiest ways to minimize bacterial contamination and keep your food safe," says Blakeslee. Wash with hot water and soap, up to your wrists and between your fingers, for approximately 20 seconds.
  6. Wash all fresh produce. Wash even prepackaged greens, to minimize potential bacterial contamination. Make sure kitchen counters, sponges, cutting boards, and knives are all well scrubbed.

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