MSU Extension Safe Food & Water

Many holiday traditions revolve around food. Whether it is your turkey and secret stuffing recipe, a famous pie or special holiday cookies and treats, many will spend extra time in the kitchen from November until the New Year preparing wonderful foods to share with family and friends.

Michigan State University Extension recommends that before beginning the cooking and baking in your kitchen, you take some time to consider a few food safety tips for the holidays.

Before the holiday cooking and baking begins, remember the following:

• Clean your hands. It might sound simple, but ensuring that before you begin preparing any type of food, you have thoroughly washed your hands for at least 20 seconds with hot, soapy water. Before cooking and after handling raw ingredients such as meat, poultry, eggs and flour, or after touching your phone, wash your hands.
• Clean your kitchen. A cleaned and sanitized kitchen can cut down on the risk of spreading pathogens which can lead to a foodborne illness. Clean and sanitize all countertops, workspaces and utensils properly. Use hot water and soap to clean the sink, counters, cutting boards, pans, knives, thermometer and other utensils and serving pieces. You might want to sanitize the countertop and cutting boards. To do this use a diluted bleach solution of one tablespoon unscented liquid bleach (not more) to one gallon of water. Let the bleach solution stand on the surface for a few minutes; then rinse and blot dry with clean paper towels. Be sure to have soap, paper towels and sanitizers in the kitchen to keep everything clean.
• Use refrigerator thermometers. Keep cold foods cold by adding a refrigerator thermometer inside the warmest part of the refrigerator, near the door, and monitor the temperature. The temperature should be below 40 degrees Fahrenheit to keep food safe from bacteria. Be cautious of overloading refrigerators during the holidays with thawing turkeys or other meats, prepped food items and leftovers. Refrigerator temperature is critical for safe food.
• Ensure proper refrigerator and freezer space. Make sure that you have clean, adequate space in your refrigerator for additional food items, especially if you are hosting or cooking a large holiday meal. A thawing turkey takes up a large amount of space in a refrigerator, as do leftovers and additional holiday foods.
• Use food thermometers. Use a food thermometer to check your turkey and stuffing as it cooks. Both items need to be cooked to a temperature of 165 degrees. Also remember to check the temperature of leftovers when you are reheating to 165 degrees. It is not recommended to rely on the pop-up timers found in some meat products. Always use a thermometer to check the temperature for safety.
• Store things safely. Purchase freezer bags, containers or freezer wrap for holiday treats such as cookies that you may bake ahead of time and freeze for later use. These also work for leftovers when cleaning up after holiday meals.

Holidays are such a wonderful time of year to share meals and treats with family and friends. Get your kitchen ready now for holiday food preparation to ensure you don’t share any foodborne illnesses along with family times and holiday memories.