“Leave the food on the table and we will nibble on it later.” This is a familiar phrase during the holidays, but according to food safety experts it is not a good idea. About two million cases of food poisoning occur in the home each year due to improper handling and storage of food.

Prevent Foodborne Illness

Before Handling Food:

• Wash your hands with hot soapy water for at least 20 seconds.
• Wash hands frequently while preparing the meal.
• Avoid handling food if you are ill or have cuts or sores on your hands.
• Keep dish cloths and drying cloths clean.
• Clean counter tops, cutting boards, and all cooking utensils with hot soapy water.

Food Preparation

• Use a meat thermometer to test the doneness of meat, especially poultry and pork.
• Cook turkey to internal temperature of 160ºF.
• Defrost 24 hours of thawing time for every 5 pounds of bird.
• Cook turkey at 350ºF or higher.

Storing and Serving Leftovers

• Refrigerate or freeze leftover food within two hours of serving.

  

• Store leftover food in an air-tight shallow container.
• Do not keep leftover food for more than three or four days.
• Place leftover food in a convenient place at the front of the refrigerator.
• Reheat leftovers thoroughly before eating.
• Label leftovers with the current date.

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