The holiday season can be a busy time for many people, and thinking about food safety might not be at the top of your to-do list. However, taking a moment to brush up on some key food safety strategies can help keep you and your guests healthy.
Most people are aware of how following handwashing recommendations and a thorough kitchen sanitation routine can lower the risk of spreading illness. But what actions can you take to control food temperatures and food allergens? Give the gift of safe food by using these recommendations at your holiday gatherings.
Preparing for the holiday meal
Have a plan to manage food allergies
While any food can be an allergen, the nine major food allergens are milk, wheat, eggs, fish, shellfish, soy, tree nuts, peanuts, and sesame. It is estimated that 1 in 13 children and 1 in 10 adults have a food allergy.
Before finalizing your menu, ask guests about any food allergies, and remind your guests who are bringing food to share about food allergies. It is best to avoid serving foods that contain food allergens, but if this is not an option, make a plan to prevent cross-contact. Cross-contact is the spread of a food allergen to an allergy-free food.
Minimize the risk of cross-contact:
- Keep foods that contain food allergens separate from allergy-free foods.
- Place a note by foods that contain food allergens.
- Use separate serving utensils for each dish.
Turkey time
Plan for enough time to thaw a frozen turkey. The best method to thaw a frozen turkey (or other food) is in the refrigerator. Place the frozen turkey in a shallow pan or dish to collect any drips. Allow 24 hours for every 4 to 5 pounds of turkey to thaw. Once thawed, prepare the turkey within two days.
If you choose to brine the turkey, do not save and reuse the brine. The brine will contain turkey juices that may contain bacteria. The brining time will depend on the size of the turkey and the recipe you use. Keep the turkey in the refrigerator during brining. For more tips, check out turkey basics.
When cooking the turkey, use a food thermometer to check for doneness. The final internal temperature of the turkey should be 165 degrees Fahrenheit or higher for food safety. Check the temperature in multiple spots, especially in thick places like between the breast and thigh, to ensure the turkey is evenly cooked. Avoid placing the thermometer near a bone as that can give an inaccurate reading.
If you stuff your turkey, the final internal temperature of the stuffing mixture must reach at least 165 degrees Fahrenheit.
Traveling with food safely
Use these tips to keep your food safe when traveling with it to your holiday gathering.
Cold foods
No matter the distance you are traveling, use a cooler or insulated carrier with ice packs to transport your cold foods. Pack the cooler or carrier tightly to keep the temperature low. Once you arrive at the gathering, keep the food in the cooler or carrier, or transfer to a refrigerator, until it is ready to be served. Cold foods should maintain an internal temperature of 41 degrees Fahrenheit or lower.
Hot foods
When traveling a short distance or time:
- First, cook the food to a safe final internal temperature.
- Pack the hot food in an insulated carrier that can be tightly sealed. If transferring the food to a new dish before packing, heat the dish so the food doesn't cool.
- Once you arrive at your destination, check the temperature of the food. If it is below 135 degrees Fahrenheit, reheat it to 165 degrees Fahrenheit.
If you are traveling a long distance or time, ask the host if there will be an oven, stove or microwave to cook or reheat the food you are bringing. If you can't cook or reheat food, consider bringing a dish that is served cold or at room temperature.
Temperature Danger Zone
Why should the temperature of food be above 135 degrees Fahrenheit? To ensure the safety of hot and cold foods, they need to be held outside of the Temperature Danger Zone. The Temperature Danger Zone is a range between 41 degrees and 135 degrees Fahrenheit. If bacteria that can cause foodborne illness are present on the food, they can grow and multiply rapidly in this temperature range.
Keep hot foods hot, and cold foods cold
Keep temperature safety at top of mind when serving foods. A simple phrase to remember is: keep hot foods hot, and cold foods cold.
Appetizers or snacks
If you are serving appetizers or snacks that will be left out for an extended period, use these tips to keep foods outside of the Temperature Danger Zone:
- Hold hot foods in food warmers, such as plug-in trays, chafing dishes, or warming mats that use induction heat to keep foods hot.
- Use chiller bowls to hold dips. Fill a large bowl with ice and nestle a smaller bowl filled with the dip in the ice. You can buy decorative sets for the holidays or use bowls you already have.
- Serve small portions that you will refill or replace frequently. Serve amounts that will be eaten before the temperature of the food changes.
Always make serving utensils and plates available to prevent guests from touching the food with their bare hands or double dipping.
The main meal
Whether you serve the meal family-style or as a buffet, incorporate strategies to prevent cross-contact of allergens, and keep foods at safe temperatures.
After you and your guests have enjoyed the meal, start to pack up leftovers. Avoid letting hot or cold foods sit out at room temperature for more than two hours. After two hours, the temperature of the food may no longer be hot or cold and in the Temperature Danger Zone.
Safely handling leftovers
When packing leftover foods into food storage containers, follow these tips to ensure the food cools quickly:
- Avoid overfilling the container. Leave some room for air to flow.
- Place the filled container in the refrigerator leaving the lid cracked open. This will allow any heat or steam to escape as the food cools.
- Once the food is cooled, secure the lid.
Use refrigerated leftover foods within three to four days. You can also freeze leftovers to keep them longer.
When you're ready to eat the leftovers, reheat hot foods to a minimum internal temperature of 165 degrees Fahrenheit.
Check out Amy Johnston's interview with Belinda Jensen about holiday food safety on KARE 11.
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