The FDA Has 4 Holiday Food Safety Warnings You Need to Know
Many of us are getting ready to get together with our loved ones soon, whether it’s Christmas, Hanukkah, or Kwanzaa. it’s food.
Families usually celebrate these New Year holidays by eating some sort of feast together, but that holiday joy can quickly sour when people start getting sick from eating together. According to the Food and Drug Administration (FDA), unsafe food handling can lead to foodborne illness from consuming contaminated food and drink at family holiday gatherings. Vomiting, diarrhea, and other flu-like symptoms may appear within hours.
“Food poisoning is serious and can be life-threatening for anyone,” the agency said. Thankfully, these diseases are avoidable. In fact, the FDA has released a new warning to help you stay safe at your next holiday get-together. Find out four holiday food safety tips you need to follow this year.
Read the next article: CDC warns never put meat in the fridge without doing this first.
If you don’t know where to start on food safety this holiday season, the FDA has made it simple.
This means you should wash your hands before doing anything else, according to the FDA. Wash for 20 seconds with warm water and soap before and after handling food.
Don’t forget to wash your preparation tools. The FDA states that all food contact surfaces, including cutting boards, utensils, utensils, and countertops, should be washed with hot, soapy water after each food preparation and before moving on to the next.
However, when it comes to the food itself, there are some things you should never rub.
“Rinse fruits and vegetables thoroughly under cold running water and use a produce brush to remove surface dirt,” the FDA said. And bacteria are more likely to spread around sinks and countertops.”
Bacteria can also spread from one food item to another while you’re preparing holiday feasts.According to the FDA, this is called cross-contamination. However, by properly isolating certain things from the beginning, you can prevent the opportunity for bacteria to spread.
“Keep raw eggs, meat, poultry, seafood, and their juices away from uncooked foods,” the agency advised. , be careful when preparing meals, etc.
When preparing food, keep cooked foods such as raw meat, poultry, and seafood away from uncooked foods such as raw fruits and vegetables. supplies must be used.
Once things are cooked, make sure you still have separation in mind. meat or ready-to-eat foods.
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The FDA also stresses the importance of making sure food is cooked safely, as undercooked food can cause foodborne illness. According to officials, this is achieved “when an internal temperature is reached that is sufficient to kill harmful bacteria.” I have to.
“To check the safety of your turkey, insert a food-grade thermometer into the innermost part of the thigh and wing, and into the thickest part of the breast,” the FDA said. Note that the stuffing should also be 165 degrees Fahrenheit. .
If you serve sauces, soups, or gravy with the turkey, it should be “roll boiled when reheating,” officials say. Cooking is also important.
“Cook the eggs until the yolks and whites are firm. When making your own eggnog or other recipes that call for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites. The FDA advises consumers to eat uncooked cookie dough when making holiday treats “because it may contain raw eggs.”
Most of the time, you can’t eat everything at once, but people tend to cook lots of dishes to accommodate everyone who might show up on vacation. To avoid this, leftovers are often wrapped to be eaten the next day.
“Refrigerate leftovers, take-away food, and any type of food that must be refrigerated for no more than two hours,” warns the FDA. It can grow rapidly at room temperature,” the agency said.
For safe storage, the refrigerator should be set at 40 degrees Fahrenheit or lower and the freezer should be set at 0 degrees Fahrenheit. The FDA says, “Check both regularly with a thermometer on your equipment.
However, leftovers should be stored in the refrigerator for 3-4 days. And do a sniff test before eating. “Don’t taste food that looks or smells questionable. A good rule to follow is to throw it away if in doubt,” the agency said.