December 1, 2004
Health Tip: Keep Holiday Foods Safe
Make sure germs don't ruin the occasion
(HealthDayNews) -- As the holidays near, everyone seems to plan parties and elaborate feasts. Here are some food-safety suggestions, courtesy of the U.S. Centers for Disease Control and Prevention:
- Wash hands and food-contact surfaces often. Bacteria can spread throughout the kitchen and get onto cutting boards, knives, sponges and counter tops.
- Don't let bacteria spread from one food product to another, especially among raw meats, poultry and seafood. Keep these foods and their juices away from ready-to-eat foods.
- Cook to proper temperatures. Foods are properly cooked when they are heated long enough at high-enough temperatures to kill harmful bacteria.
- Refrigerate promptly. Refrigerators should be set at 40 F and the freezer at 0 F, and the accuracy of the settings should be checked with a thermometer.