November 30th, 2012|
November 30, 2012
To reduce the risk of foodborne illnesses, the Ohio Department of Health says to be careful handling, preparing, and cooking foods during the holiday season,
People at the highest risk of foodborne illness are the elderly, children, and individuals with weakened immune systems, including pregnant women.
You should take appropriate precautions in handling, preparing, and cooking foods because during holidays, more food is eaten by more people who are visitors to your home.
To ensure that holiday foods are safe, it is all about keeping harmful bacteria at bay.
To keep foods safe, just remember the three Cs and one S: chill, clean, cook, and separate:
1. Chill—Refrigerate foods promptly. Cold temperatures keep most harmful bacteria from growing. Refrigerators should be set at 40 degrees F and the freezer at 0 degrees F.
2. Clean—Wash hands and food-contact surfaces often. Bacteria can spread throughout the kitchen onto cutting boards, knives, sponges, counter tops, etc.
3. Cook—Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.
4. Separate—Do not let bacteria spread from one food product to another. Keep raw meat, poultry, and seafood away from other foods.