Judy Dodd, MS, RD, LDN, Giant Eagle^® Corporate Nutritionist

Food safety is always important, but during the holiday season, when group meals and family dinners abound, safety becomes even more critical. Holiday food is often transported and displayed at a wide variety of temperatures, setting the stage for food-borne illnesses. This issue of Meal Book focuses on food safety basics. Practice these tips to keep everyone healthy and safe this holiday season:

• Time and temperature are critical factors. Refrigerate perishable foods within two hours of serving to keep them from spoiling.
• Avoid the health risks that come with undercooked meat or eggs by using a thermometer. Rare meat or raw eggs may not be safe, especially when offered to people with compromised immune systems, the elderly or children. When making eggnog and mousse, choose pasteurized eggs, egg substitutes or recipes featuring pre-cooked eggs.
• Clean surfaces stop germs from spreading. Wash your hands with hot water and soap when handling any food or serving utensils. Sanitize counter tops, cutting surfaces and utensils, including knives. Rinse fruits and vegetables under cold running water before you cut them for serving. Separate cutting boards for meat, bread and raw produce. Gloves can help prevent food-borne illness, too.
• Keep hot food hot and cold food cold. Cook meats and simmer stews or soups to a minimum of 165 degrees Fahrenheit, and keep cold foods at 40 to 45 degrees Fahrenheit to ensure guests' safety.
• Follow the two-hour rule. The clock starts as soon as hot foods begin to cool and cold foods move closer to room temperature. This means that food left on a buffet table should be discarded rather than taken home if it's been sitting out for longer than two hours. To keep your buffet safe, use clean serving dishes for subsequent batches of food rather than refilling the dishes sitting out on the buffet.
• Limit the number of portions offered at a buffet or other food display. Keep hot food on a heating tray and cold food over ice, or plan to discard and replace those foods with freshly cooked or freshly chilled food.
• Recognize that all foods can be contaminated when they are uncovered and put on display. Cookies and cake can be contaminated by sneezing, coughing or touching, and creamy desserts like pumpkin pie and mousse are quick to spoil.
• Cut fruit, vegetables and dips bring the same risks, so keep the serving sizes small, the serving bowls cold and follow the two-hour rule when storing or discarding. Remember that putting hot dip back in the microwave may bring the temperature up to a safe level, but will not stop bacteria from multiplying. Watch out for the double dipping, too – discard any dip that has been “double-dipped” to reduce the risk of illness among guests.
• Use disposable party and serving-ware. Unless you have an ample supply of plates, cups, glasses, and serving trays, disposable goods are more convenient and more sanitary when serving large groups. Adding food to a tray that has already been used or casually rinsing glasses and cups to use again are invitations to food-borne illness.

This Meal Book is a reminder for safer holiday entertaining. During the holidays, cooking for others takes on a new meaning – but the same rules apply for our families every day. Keep this rule by your side all year long: When in doubt, throw it out. Food that has exceeded the two-hour rule, been mishandled, traveled miles without appropriate refrigeration or cooling, or exceeded its refrigeration lifespan may look and smell fine. However, it may not be safe to consume.

Need food safety tips? Email Nutrition@gianteagle.com.

December 2010