We would like to encourage a few reminders of safe food handling guidelines to reduce the chance of acquiring a food borne illness during food preparation times in the home. The health department typically sees an increase in these types of reportable illnesses between the Thanksgiving and New Year’s Holidays, and again during the summer months. Most of us are so busy preparing for the holidays, and enjoying company that we easily lose sight of some important, simple strategies that help to keep us safe and healthy.
Refrigerator and Freezers:
- All raw meats should be stored below and not touching any ready to eat foods regardless of how the foods are wrapped, packaged or stored in containers. This is done to prevent drippings, cross contamination by touching or handling packages and touching another product. Remember that all raw animal products are in the raw meat category like eggs, raw milks, etc.
- Make sure all opened food products or fresh produce are covered or wrapped to help prevent cross contamination and this helps preserve foods better for quality.
- Keep a visible, (not buried in back of refrigerator or in drawer) properly working thermometer in the refrigerator. The refrigerator should be 41 degrees F or lower at all times.
- Leftover foods should not be used for more than seven (7) days after cooking, preparing, or opening sealed containers according to the Missouri Food Code. Date product with freezer tape and a marker to help remember age of products in the refrigerator.
- Keep freezers free of buildup of frost or ice. Defrost freezer units as needed. Frost buildup can be like a sponge sucking up food debris, blood from packaging, etc. Dripping water from improper drain lines is also considered waste water and should not be allowed to drip onto or freeze on foods.
- Medicines and other items often placed in the refrigerator should be placed in a tightly locking plastic container and placed on the bottom shelf of the refrigerator to protect from cross contamination or spillage.
Dry Goods Storage:
- Assure that all dry goods are stored up off the floor and on shelving or something to keep them 6 inches off the floor. This is done to prevent getting the packaging dirty while mopping, sweeping, rodents, or just touching them with shoes.
- Commercially canned goods should not be extremely dented. Badly dented cans can appear to still be sealed, but actually be slightly exposed through the sharp edges of dents.
- Keep the cabinet shelving clean of all food debris to prevent enticement of rodents and insects. If insects are noted have cabinets sprayed with food safe products and let dry prior to re inserting food products.
- Only store foods in food grade containers. Left over butter bowl, whipped topping bowls appear to be washable, but those products are made from plastics that are rated for single usage and are not intended for washing continually and reusing.
Miscellaneous Food Safety Items:
- A lot of homes are not equipped with a utility (mop) sink. In homes that a utility sink is not available, mop water should be dumped down a floor drain, toilet, etc. Do not dump mop water down kitchen or bathroom sinks. This can contaminate these sinks and faucets with toxic cleaners, acids, and bacteria’s from cleaning. You want to keep hand sinks, and food/dish handling sinks free of contaminants.
- Reheat all leftover foods to at least 165 degrees F.
- Cool large containers of hot foods quicker by placing the foods in shallow pans to allow more surface area, ice baths, or stir foods often. Placing a large pot of really warm food into a residential refrigerator can take up to 12-24 hrs for the internal portion of a large pot to cool down. This is very dangerous for the potential of bacterial growth during these long hours out of the safe zone for foods (41-140 degrees F is the danger zone).
- Try to limit bare hand contact with ready to eat foods. When making a sandwich, hamburger, etc. use deli tissues, paper towels, gloves etc. to build the dish thus limiting bare hand touching.
- Try not to be eating or drinking while actually cooking. A simple drop of your drink could cross contaminate the foods you are cooking.
- Cooking equipment can also be a source of contamination to foods. Mixers, grinders, meat slicers, food processors, etc. all have to be broken down after each use and properly cleaned per manufacturer’s instructions.
- After meals are finished and everyone retires to the living room remember that the leftovers should not be left out for more than 4 hours before being refrigerated
By keeping these tips in mind as you prepare for your holiday meals, you can enjoy the company of your family and friends, as well as the great food, all through the holiday season without the risk of a food related illness. Happy holidays and have a safe celebration.