Holiday food safety

Here are some things to remember about food safety for the holiday season. Keep these things in mind during parties, dinners, or other events.

1. Don't leave food out at room temperature for more than 2 hours. Once the food reaches a temperature between 40 and 140 degrees F (the danger zone), bacteria is growing more rapidly on that food. It can be unsafe to eat and may cause food borne illness if it has remained that temperature for over 2 hours. If you have people eating at different times or snacking throughout a party, either keep the food on ice, keep it hot, or just keep a small amount out and refill as necessary.
2. Don't thaw meats on the counter top or in an empty sink. You either need to plan ahead to thaw food in the fridge, use the microwave if you will immediately cook the food, or fill a sink with cool water and submerge the meat (you must change the water every 30 minutes to keep it cool).
3. After eating, store leftovers in proper containers and put into the fridge or freeze right away. Remember the 2-hour rule for leftovers too.
   
4. If you cook a big pot of chili, soup, or something similar, repackage the leftovers into smaller containers and put into fridge or freeze. Don't put the entire pot into the fridge, it may not cool properly and quickly enough. It may remain in the danger zone for too long.
5. Wash your hands, sinks, counter tops, and utensils properly. If you are cooking with raw meat, be careful not to cross-contaminate other foods, the sink, or cutting boards.
6. If you go out to dinner and get a to-go box, get it into the fridge within 2 hours. If you plan to do some shopping or go to a movie, the food will not be safe to eat if it has been more than 2 hours.
   
7. Use a meat thermometer to make sure foods reach the right temperature. Use one to check hot items on a buffet (should be at least 140 degrees F) or to check to see if you meats are done. Leftovers should be reheated to 165 degrees F. The innermost temperature of turkey should reach 165 degrees F. For more internal temperature, read this guide from the USDA
8. When in doubt, throw it out! It's better to be on the safe side rather than risk someone getting sick.
9. Don't pack the fridge too full. Air needs to circulate around foods to keep them the right temperature. Clean out your fridge often for leftovers and before a big dinner.
   
10. When you have other food safety questions, use the USDA as a resource. Their facts sheets on food safety are available here.