Time to Eat Safely, Drink and Be Merry

Food safety is important year-round, but during the holidays we tend to make larger meals and leave food unrefrigerated for longer periods, increasing the risk of food poisoning. Here are some food safety tips that are especially important this time of year.

* When planning a holiday meal, choose foods that can be served safely under the conditions of the planned activity. Hot foods need to be kept above 140 degrees and cold foods need to be kept below 40 degrees.

* After you’ve handled raw meat, poultry or seafood, wash your hands, cutting boards, counters and utensils with hot soapy water.

* Thoroughly cook all meat, poultry and seafood, especially shellfish.

* Reheat all leftovers until they are steaming hot.

* Thoroughly wash raw fruits and vegetables with tap water.

* Follow label instructions on products that need refrigeration or have an expiration date.

* Be careful of overloading the refrigerator; large amounts of hot food in your refrigerator can cause the temperature to become unsafe.

* Keep counters and refrigerators clean.

Sources: North Carolina State University Department of Food Science, U.S. Food and Drug Administration