Food Safety Tips for the Holidays

Food safety is always an important concern around the holidays. With bacteria like salmonella ever present, precautions should definitely be taken when preparing food. Following are some do's and don'ts to keep your family and friends healthy.

Do's:

Use a separate cutting board for raw meat. Raw meat contains bacteria that can contaminate anything it comes in contact with including cooked food and utensils. Be very careful not to cut raw food with a knife (for instance) and then use that same knife to cut vegetables.

Wash all produce under running water whether it's packaged or not. This reduces the risk of infection from food-borne pathogens such as chemicals.

Always wash your hands in warm, soapy water after handling food.

Refrigerate leftovers within 2 hours of preparation. All too often we're busy socializing after we eat and the food just sits on the counters, on the stove and on the table. And the last thing we feel like doing is tending to that mess after a full meal. But if you plan on eating those foods as leftovers, they need to get into the refrigerator. When foods are left out in above 40 degree temperature for more than 2 hours, bacteria can start to grow.

Don'ts:

Never thaw frozen meats at room temperature. Plan ahead so that you have plenty of time to defrost them in the refrigerator. Possibly the microwave can be used to defrost if directions are given by the manufacturer on how to do it safely.

Don't use wooden cutting boards. Wood is porous and can hold bacteria. Use plastic or some other form of non-porous cutting boards.

Never eat raw or undercooked eggs.

Don't assume that because food looks okay that it is safe to eat. Bacteria cannot be seen. If food is past it's expiration date, it's safer to throw it out than risk sickness.