It’s now November, and the end-of-year holidays are around the corner. We gather with friends and family to celebrate the year as well as enjoy meals together, often as a buffet or potluck. While we often associate holiday meals with delicious flavors and fond memories, they can also present food safety risks to be mindful of. Whether we are cooking everyday meals or holiday dishes for friends and family, there is always a risk of becoming ill from food. It also happens quite often; according to the US Centers for Disease Control and Prevention (CDC), one out of six Americans become ill from food-borne diseases each year, caused by ingestion of pathogenic bacteria, viruses, fungi, or parasites.

Today we are highlighting best practices for food safety during the holidays, and we will give you strategies to help you cook and enjoy community meals in safer ways, both during this festive time of year and all-year round.

Safe Cooking Practices

Let’s start with tips for preparing dishes in more safe ways to reduce our risk from becoming ill and spreading pathogens to others through the food we prepare:

• Wash hands and utensils often – While we likely have all heard this guidance before, it’s important to reiterate the importance of handwashing, since it is one of the most effective ways to minimize the spread of pathogenic microbes. Before, during, and after handling food, make sure to wash your hands for at least 20 seconds with soap and water and dry them using a disposable paper towel or a clean cloth towel. This is especially important after handling raw meats as well as dishes that have come in contact with them.

• Clean work surfaces frequently – Handles and knobs on ovens, refrigerators, cabinets, and dishwashers as well as countertops can be some of the dirtiest spots in the kitchen. Clean all surfaces coming in contact with food before and after cooking using soap and water to reduce the amount of pathogens on them. After cleaning, apply a disinfectant and allow it to remain on the surface for the time specified on the label for it to be effective. Also check the label to see if a rinse step is needed before using the surface again.

Use a digital thermometer to ensure meat has reached a food-safe internal temperature – You cannot see temperature; in other words, color is not an effective indicator of meat doneness. Various factors impact meat color (ex. the animal’s age, additives, exposure to air, etc.). Ground beef can be brown and undercooked, and chicken can be pink and cooked to a safe temperature. The only reliable way to check meat doneness is to insert a digital thermometer into the thickest part of the meat and check that it has reached the appropriate safe temperature for the specific meat (based on USDA Recommended Safe Minimum Internal Temperatures). Make sure to check multiple spots to ensure even cooking.