Essential Holiday Food Safety Tips to Prevent Illness

Essential Holiday Food Safety Tips to Prevent Illness

With the holiday season upon us, food plays a significant role in our celebrations. However, it is crucial to prioritize food safety to prevent food-related illnesses. According to the Centers for Disease Control and Prevention, outbreaks of Clostridium perfringens, which leads to nearly one million illnesses annually in the U.S., peak during this festive time.

Practicing four basic food safety measures can help prevent foodborne illness,

states Lt. Col Dan Anderson, AFMC Command Public Health Officer.

1. Clean

• Wash hands before, during, and after food preparation, especially when switching tasks.
• Ensure surfaces and utensils are cleaned with hot soapy water after each use.
• Thoroughly rinse fruits and vegetables under cool running water.
• Use separate utensils for different food preparation tasks.

2. Separate

• Prevent cross-contamination by keeping raw meats separate from other foods.
• Store raw foods in sealed containers to avoid leaking juices.
• Utilize separate cutting boards for raw meat and ready-to-eat foods.

3. Cook

• Cook foods to the appropriate internal temperatures to kill harmful bacteria.
• Utilize a food thermometer to ensure meats are safely cooked.
• Bring sauces and gravies to a rolling boil when reheating.
• Avoid consuming uncooked dough or batter.

4. Chill

• Refrigerate foods promptly to hinder bacterial growth.
• Do not leave food at room temperature for more than two hours.
• Store leftovers within three to four days for optimal safety.

Additionally, food can be safely mailed during the holiday season if properly packaged. Dried foods like nuts, crackers, and spices are recommended while avoiding perishable items that may spoil during transit.

For further information on food safety, visit FoodSafety.gov.