WASHINGTON - Feasting with family and friends is part of many holiday celebrations. Follow these simple tips to keep safe from food poisoning or foodborne illness during the holidays. The Centers for Disease Control and Prevention (CDC) recommends:
Wash your hands with soap and water before, during and after preparing food. Wash after touching raw meat, raw eggs or unwashed vegetables, before eating or drinking and before or after caring for someone who is sick. Wash hands before or after treating a cut or wound; after blowing your nose, coughing or sneezing; after using the toilet or changing diapers; after touching an animal, their food or waste and after touching garbage.
Cook food thoroughly, especially meat, poultry, seafood and eggs. Use a food thermometer to ensure these foods have been cooked to the safe minimum internal temperature.
Keep food out of the “danger zone” by refrigerating or freezing any perishable food within two hours.
Use pasteurized eggs and do not eat dough or batter made with eggs or flour. Many holiday favorites contain raw eggs, including eggnog, tiramisu, hollandaise sauce and Caesar dressing.
Keep foods separated. Keep meat, poultry, seafood and eggs separate from other foods in the refrigerator and prevent juices from dripping or leaking onto other foods by keep them in containers or sealed plastic bags.
Safely thaw your turkey. Thaw your turkey in the refrigerator, in a sink of cold water that is changed every 30 minutes or in the microwave. A turkey must thaw at a safe temperature to prevent harmful germs from growing rapidly when the turkey is at room temperature.
Take extra care if you are pregnant or preparing food for someone who is.
You can find these tips and more at the CDC’s website at https://www.cdc.gov/features/holidayfoodsafety/.