December 20, 2007 - The Health Unit reminds those who will be enjoying holiday feasts and fare to make food safety a priority this season, and always!
By properly cooking, preparing, serving and storing food, the risk of pathogens (bacteria, viruses, parasites) – such as E. coli, Campylobacter, Salmonella, Hepatitis A, Norwalk virus, etc. – which cause foodborne illnesses, is greatly reduced.
Foodborne pathogens can cause nausea, vomiting, diarrhea, fever or cramps. These symptoms usually appear anytime from a few hours up to a few days after the pathogen is ingested, and can last several days to several weeks. Pregnant women, young children, the elderly and anyone who has a pre-existing medical condition are more susceptible to these foodborne illnesses.
If you’re planning holiday gatherings, here are the key things to keep in mind to keep food safe:
* Wash your hands often during food preparation.
* Clean utensils and cooking surfaces before cooking and eating. Wash first with soap and water, then use a mild bleach and water solution to sanitize food surfaces and cutting boards.
* Separate raw and ready-to-eat foods. Store raw meats and poultry below ready-to-eat foods to prevent cross-contamination. Use a separate cutting board for raw meats and another for vegetables.
* Cook foods to the proper internal temperatures by using a food thermometer. Check the Health Unit website for proper internal temperatures.
* Serve hot foods “hot”, especially if the food will be out for a few hours. Use warming platters, sterno servers, or crock pots to keep it at 60° Celsius or higher.
* Transport food in a way to be sure that hot foods do not fall below 60° Celsius. Use an insulating bag, or wrap the dish in foil to transport it directly from the oven to the party. Use a food thermometer to be sure it’s at the safe holding temperature. If it falls below 60° Celsius, reheat to 74° Celsius, then serve.
* Serve cold foods “cold.” A great way is to transport the food in a cooler with ice.
* Store small portions of leftovers in shallow containers for quick cooling in the refrigerator. Larger cuts of meats should be cut into smaller portions for faster cooling.
* Don’t overload your fridge. When it is crowded it can block air circulation and cause your fridge to be warmer than it should.
Whenever you’re preparing, handling, serving or storing food, always remember to clean, separate, cook and chill.
For more food safety information, contact a Public Health Inspector at the Thunder Bay District Health Unit by calling 625-5930, or toll-free at 1-888-294-6630, ext.5930. Or, visit the Health Unit’s website at tbdhu.com/eh/foodsafety.