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Entertaining is a great way to warm up the Winter weather, and everyone’s favorite part of get-togethers is often admittedly the food! However, no one’s cheer should be interrupted due to contracting foodborne illness.
The International Executive Housekeepers Association (IEHA) outlines tips on how you can prevent foodborne illnesses from spoiling your party:
- Foodborne illness prevention can begin at the grocery store. Always check expiration dates. Make sure packaged or canned foods are not bulging or dented, and that eggs are clean and not cracked. When purchasing frozen meat or fish, make sure packaging is not torn or damaged and that the food is not covered in ice crystals—a sign that it has been sitting there for a long time, or has been thawed and then refrozen. Also be certain to bag your meat and fish in a separate bag than the rest of your food items, and to bring a cooler in your car to put refrigerated items in if it is going to take you
a while to get home. - The most important tip is to keep it clean! Make sure to wash your hands with soap and hot water, and your counters and sink with a mixture of 1 teaspoon bleach and 1 quart of water before and after handling raw meat or seafood. Always wash and sanitize cutting boards, dishes, or utensils that have been used for raw meat or fish and NEVER put cooked meat or fish back onto these items before they have been washed and sanitized. Wash your fruits and vegetables thoroughly and clean off the lids of cans before opening them.
- It’s a good idea to use a thermometer to ensure that your meats and fish are cooked to the correct temperature. Make sure to insert the thermometer into the center of the meat or fish and wait 30 seconds for accurate measurement. Beef, lamb, and veal should be cooked to at least 145 F; pork and ground beef to 160 F; whole poultry and thighs to 180 F; poultry breasts to 170 F; ground chicken or turkey to 165 F; and seafood to at least 145 F. Eggs should be cooked until the white and the yolk are firm. Egg-containing products such as cookies and cake batter should be cooked to 160 F.
- Make sure not to leave hot or cold foods left standing too long at room temperature—this provides an ideal climate for bacteria to grow. Also, do not leave your cooked leftovers sitting on the table for longer than two hours, as disease-causing bacteria grow in temperatures between 40 and 140 F. Refrigerated leftovers should also be consumed within three days.
Cooking for Company - Keep it Sanitary!: Created on November 26th, 2008. Last Modified on January 21st, 2014
