Most of us know that proper food prep makes for great holiday meals, but the local Health Unit offers a refresher, with its “Food Safety Tips Over the Holidays” feature.
Firstly, separate to prevent Cross-contamination: ensure raw foods are stored below ready-to-eat food to prevent accidental drips full of bacteria. Cover meat while thawing in the refrigerator, and use separate utensils for raw and ready-to-eat food.
Wash, wash, wash: your hands before and after handling raw meat/foods or dirty items, and before you eat.
Wash and sanitize utensils and surfaces. Wash fruits and veggies.
Sanitize your probe thermometer between uses.
Cook recipes to the required internal temperature, and use the probe thermometre to verify it.
Don’t deliberately slow-cook your turkey, as it may not reach its required internal temperature if you do.
Keeping Things Chilled: Ensure raw meat is covered and stored on a tray in the fridge to thaw. Ensure all potentially hazardous foods are refrigerated at 4 degrees Celsius or lower. Cool leftovers quickly by reducing container portion sizes.
Avoid sharing serving utensils, and wash your hands right after touching these.
By Rick Stow
