Holiday Food Safety Basics for busy people ! Nueces County Risk Management.

Holiday Food Safety Basics for

busy people !

Nueces County

Risk Management

Working full-timeCleaning houseDoing the shoppingCookingCatching a flightIn-Laws arrivingKids fightingDogs barkingTelevision blaringScience project dueBills to pay

The Holidays are supposed to be happy, right?

Holiday CelebrationsYou want them to be

fun * easy * tastyand safe * - right?Safe

FunEasy

Tasty

Safe Fun

Easy Tasty

Your Food-Safe Holiday

Food Safety Basics – a Holiday refresher!

Leftovers Safety Quiz Turkey Safety Quiz ..and what NOT to forget to

do

Clean Separate Cook Chill

Consistent practice is important to your family’s health!

LET’S TALK ABOUT BASICS!

The 4 core home practices:

The 4 food safety practices

• Clean. Why? Bacteria can spread throughout the kitchen and get on hands, utensils and countertops.

• Separate. Why? Cross-contamination is how bacteria spreads. Keep raw meat, poultry, seafood and eggs away from ready-to-eat foods.

The 4 food safety practices

• Cook. Why? Improper heating & preparation of food means bacteria can survive.

• Chill. Why? Bacteria grows fastest between 40 °F and 140 °F. Proper chilling is important to reducing risk of illness.

Clean

Wash hands & surfaces often

NOTE: Be Food Safe™ images are property of PFSE. Permission must be granted in writing by PFSE in order to reproduce these images in any other format than that which appears in this document.

Separate

Don’t cross-contaminate

Cook

Use a food thermometer!

Chill

Refrigerate promptly!

Holiday Leftovers

Safety Quiz

How long can you

safely keep leftover perishable

foods?

…and at what temp?

Leftovers should be eaten or frozen within 3-4 days. Reheat to 165 °F.

Chill leftover turkey, stuffing & other foods within 2 hours of your feast.

Your fridge should be 40 °F or colder. Use an appliance thermometer to measure fridge temperature!

What is the safe temp for turkey?

TurkeySafety Quiz

…and how do you tell it’s done?

Cook turkey to a safe minimum internal temp of 165 °F.

Measure with a food thermometer!

You can’t tell food is safely cooked by looking at it!

And always before and after handling food …

A full 20 seconds with warm water & soap !

Sing Happy Birthday twice!

For more information & free home downloads

• Safe – kitchen, turkey, leftovers • Fun – recipes & activities for kids• Easy – organizers & shopping lists• Tasty – menus, recipes & more!

www.HolidayFoodSafety.org

“I like that there are safety tips and activities – everything in one place.”

“The safety tips are great and remind me of important things I might not think of.”

- Consumers interviewed in Chicago-area grocery store

Your Holiday

Resource!

About PFSEcreator of HolidayFoodSafety

• PFSE is a non-profit, non-advocacy collaborative

• Consumer education is only mission• Created by government-industry-consumer

group agreement in 1997• Receives no dedicated government funding –

PFSE is funded by charitable contributions• Lots of free consumer & teacher resources

www.fightbac.org

Thank you!

• QUESTIONS??

NOTE: Be Food Safe™ images are property of PFSE. Permission must be granted in writing by PFSE in order to reproduce these images in any other format than that which appears in this document.