As the holiday season approaches, many of us find ourselves spending more time in the kitchen preparing festive treats for family and friends. While baking brings joy and warmth to the season, it’s important to keep food safety in mind to help spread that and nothing else. Baked goods, from cookies to pies and cakes, can carry potential food safety risks if proper precautions aren’t taken. Here are some essential food safety tips for baking to ensure your holiday goodies are not only delicious but safe to eat.

Secure Your Hair

Before you begin gathering your equipment or ingredients, there’s an important first step to take: secure your hair. Whether you use a ponytail holder, a hat, or a visor, make sure your hair is pulled back and away from your face. This simple action helps prevent the need to adjust or touch your hair while baking, reducing the risk of transferring bacteria or shedding strands into your food. And don’t forget – this applies to facial hair as well. If you have a beard or mustache, consider tying it back or using a beard net to ensure that no stray hairs make their way into your ingredients or baked goods.

Wash Hands and Surfaces Thoroughly

The first rule of any kitchen activity is cleanliness. Before you begin baking, wash your hands thoroughly with warm water and soap for at least 20 seconds. Make sure your countertops, utensils, mixing bowls, and baking pans are clean. Cross-contamination can occur if bacteria from raw ingredients, such as eggs or flour, encounter ready-to-eat items or clean utensils.

Check Ingredient Expiration Dates

Baking around the holidays often involves using ingredients that might have been sitting in the pantry for a while, such as spices, baking powder, and baking soda. Check the expiration dates on all your ingredients before use. Old or expired ingredients can lead to foodborne illness or affect the taste and texture of your baked goods.

Use Pasteurized Eggs or Egg Alternatives

Many holiday baking recipes involve eggs, whether for cookies, custards, or doughs. Raw or undercooked eggs can carry salmonella, a harmful bacteria. To reduce the risk of foodborne illness, use pasteurized eggs or egg products, especially in recipes that call for raw eggs (like cookie dough or some icings). If you’re concerned about raw egg consumption, consider using egg alternatives or cooking the mixture before consumption.

Handle Flour Safely

Wheat comes from the farm, so it’s minimally processed then packaged and sold to you. Though it may seem harmless, raw flour can contain harmful bacteria like E. coli and Salmonella. Avoid eating raw dough or batter, and make sure flour is cooked thoroughly in baked goods. Be sure to store your flour in a cool, dry place and use it before the expiration date.

 Keep Dairy Products Refrigerated

Ingredients like butter, cream, and milk are commonly used in holiday baking. These items can spoil quickly if left out at room temperature for too long, so it’s best to keep them refrigerated until you’re ready to use them and return them to the fridge promptly after measuring. To prevent spoilage of recipes that include cream fillings or frostings, store the finished product in the refrigerator.

Be Cautious with Nut Allergies

During the holidays, you might be baking for a larger group, and some guests may have food allergies, particularly to nuts. If you’re using nuts in your recipes, make sure they are stored properly and free from contamination. When baking for a crowd, clearly label any treats containing allergens or consider preparing nut-free options.

Bake at the Right Temperature

Ensuring that your baked goods reach the proper internal temperature is key to killing any harmful bacteria. Most cookies, cakes, and pastries should be baked at a minimum temperature of 350°F (175°C). Always follow the recipe’s guidelines and consider using an oven thermometer to ensure your oven is calibrated correctly.

Avoid Overloading the Oven

When baking multiple items at once, make sure not to overcrowd the oven. Proper air circulation is key to ensuring that all items bake evenly and reach safe internal temperatures. If you’re baking multiple batches, rotate trays between racks for even baking and be sure to allow sufficient cooling time before putting the next batch in.

Properly Store Baked Goods

After the baking is done, proper storage is essential to prevent your treats from spoiling or becoming contaminated. Cool baked goods completely before storing them in airtight containers. If your recipe contains perishable ingredients like cream cheese, custard, or whipped cream, store these items in the refrigerator. For longer-term storage, consider freezing your baked goods in airtight containers or wrapping them tightly in plastic wrap and aluminum foil.

Clean Up Thoroughly

After a day of holiday baking, make sure to clean up properly. Wash all used utensils, baking sheets, and pans with hot, soapy water. Wipe down all surfaces, as flour and raw egg remnants can linger and potentially spread bacteria.

By keeping these extra safety measures in mind, you’ll not only protect yourself from injuries but also maintain a clean and organized kitchen, making your holiday baking a smooth and enjoyable experience!

Written by Elizabeth C. Shephard

Pumpkin Chocolate Chip Cookies from the Partnership for Food Safety Education

INGREDIENTS

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/3 cup pumpkin puree (not pumpkin pie filling)
• 1 egg yolk
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tsp hot water
• 1/4 tsp salt
• 1-1/2 cups all-purpose flour
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup semisweet chocolate chips

INSTRUCTIONS

1. Wash hands with soap and water.
2. Preheat oven to 350ºF. Line 2 cookie sheets with parchment paper.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in pumpkin, egg yolk, and vanilla.
4. In a small bowl, whisk together baking soda and HOT water. Pour into butter/pumpkin mixture and beat to combine. Add flour, salt, and spices mixing until just combined. Stir in chocolate chips. (Do not eat raw dough or batter.)
5. Scoop 1” balls onto lined cookie sheet 2” apart from one another. Sprinkle with additional chocolate chips, if desired.
6. Wash hands with soap and water.
7. Bake cookies for 9 to 11 minutes or until edges begin to turn golden. Remove from oven and allow to cool on cookie sheet for 5 minutes before removing with a spatula and placing on a wire rack to cool completely.
8. Store in an airtight container for up to 1 week.

NOTES

This recipe was developed using the Safe Recipe Style Guide at SafeRecipeGuide.org.

References

Baking Food Safety 101, www.homebaking.org/wp-content/uploads/2019/07/bakingfoodsafety101-1.pdf. Accessed 25 Sept. 2024.

“Baking Food Safety 101.” National CACFP Sponsors Association, 26 June 2024, www.cacfp.org/2022/09/12/baking-food-safety-101/.

“Baking Food Safety 101: Eat Wheat.” Eat Wheat | It’s Not Complete without Wheat., 11 Nov. 2020, eatwheat.org/learn/baking-food-safety-101/.

“Flour & Home Food Safety.” Partnership for Food Safety Education, 5 Dec. 2023, www.fightbac.org/flour-safety/.

“Pumpkin Chocolate Chip Cookies.” Partnership for Food Safety Education, 4 Dec. 2021, www.fightbac.org/safe-recipes-desserts/pumpkin-chocolate-chip-cookies/.

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