Everybody wants to be remembered as a good host after their holiday party is over. A step in the right direction is to avoid sending your guests home with a foodborne illness.
To do that, the Agriculture Department’s (USDA) Food Safety and Inspection Service (FSIS) offers these tips on protecting yourself, your family and your guests from illnesses that may well spoil their holiday.
During holiday grocery shopping
- Keep raw meat, poultry, and seafood away from other foods in your grocery cart.
- Buy cold foods last.
- Ask the cashier to place your raw meat, poultry and seafood in a separate bag.
During food preparation
- Use separate cutting boards for raw meat and ready-to-eat items like vegetables or bread.
- Prepare uncooked recipes before recipes requiring raw meat to reduce cross-contamination. Store them out of the way while preparing meat dishes to ensure they don’t become contaminated after preparation.
- Use a meat thermometer to check the internal temperature of dishes to ensure they are fully cooked and safe to eat. Fresh beef, pork, veal, and lamb should be cooked to 145 ˚F with a three minute rest time; fish should be cooked to 145 ˚F; ground beef, veal and lamb should be cooked to 160 ˚F; egg dishes should be cooked to 160 ˚F; and all poultry should be cooked to 165 ˚F.
When cooking for groups
- Keep hot food hot and cold food cold, using chafing dishes or crock pots and ice trays. Hot items should remain above 140 ˚F and cold items should remain below 40 ˚F.
- Use several small plates when serving food.
- Discard perishable foods left out for 2 hours or more.
When cooking a holiday roast
- Use separate cutting boards, plates and utensils for raw roasts and cooked roasts to avoid cross-contamination.
- Wash items such as cutting boards that have touched raw meat with warm water and soap, or place them in a dishwasher.
- To ensure the juiciest possible roast this holiday, use a meat thermometer. Once it has reached the USDA recommended internal temperature of 145 F, the roast is safe to eat.
- Remember all cuts of pork, beef, veal, and lamb need a three minute rest time before cutting or consuming.
If you have specific food safety questions you can call the USDA Meat and Poultry hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov.
These services are available from 10:00 a.m. to 4:00 p.m. Eastern Time, Monday through Friday, in English and Spanish.