By Robyn Jones, Hughes County FCS/4-H Extension Educator

As the holiday season approaches, many people are making plans for special meals. But before you serve these meals to your family and friends, make sure you follow good food safety practices.

According to the federal government, millions of Americans become ill each year from food poisoning, said Barbara Brown, Oklahoma Cooperative Extension Service food specialist.

“Mishandling of food at home contributes to this number,” Brown said. “As you get out the china and gather your loved ones for a special celebration, take control of food safety this season. There are several things you should add to your ‘to do’ list, including washing your hands often. This is one of the best ways to prevent the spread of bacteria. Add some cheer to hand washing by singing your favorite carol for 20 seconds while you lather up.”

Deck the kitchen with two festive-colored cutting boards – one strictly for raw meats and the other for ready-to-eat foods. When juices from raw meats or germs from unclean objects come into contact with cooked or ready-to-eat foods, cross contamination occurs.

To take the guesswork out of cooking that holiday turkey or roast, use a meat thermometer. Harmful bacteria are destroyed when food is cooked to proper internal temperatures.

“A meat thermometer is the only reliable way to check the doneness of cooked foods,” Brown said. “As an added bonus, your meat will cook to perfection and won’t be dried out or half raw.”

Roasts and steaks should be cooked to a minimum of 145 degrees Fahrenheit for medium-rare. Ground beef products should have an internal temperature of 160 degrees. A whole chicken or turkey should be cooked to at least 165 degrees and pork products should reach 160 degrees. Heat fully cooked ham to 140 degrees. Clean the food thermometer with hot, soapy water before and after each use. As tempting as it may be to stretch out on the couch following a tasty meal, take a few minutes to refrigerate perishable foods. This will slow the growth of bacteria and prevent foodborne illness. Leftovers should be refrigerated within two hours after being served. Also, make sure the temperature of the refrigerator is set at 40 degrees or below.

When storing leftovers, it is best to put them in containers that are 2 inches deep or less. Remove leftover turkey from the bone and store it separately from the stuffing and gravy. Be sure to slice the breast meat for storage. Legs and wings can be left whole. Use the turkey within three to four days or store it in the freezer. Stuffing and gravy should be used within a day or two and reheat leftovers to 165 degrees.

Many families enjoy making holiday cookies. While raw cookie dough may taste good, it is not so good for the tummy. Brown said to avoid eating foods that contain raw eggs, such as cookie dough or cake batter. Raw eggs may contain harmful bacteria.

“If your family enjoys eggnog during the holidays, make sure you drink only eggnog made from pasteurized eggs or an egg-milk mixture that has been heated to 160 degrees,” she said. “In addition, always wash your hands and work areas with warm, soapy water before and after handling raw eggs.”

You can help spread holiday cheer this year with food safety stocking stuffers. Meat/food thermometers and refrigerator thermometers make thoughtful gifts. Two different cutting boards or a holiday soap dispenser filled with fragrant soap also make great gifts.

“Following a few simple food safety practices can help ensure everyone has a healthy holiday season,” Brown said.

Oklahoma State University, U.S. Department of Agriculture, State and Local Governments Cooperating: The Oklahoma Cooperative Extension Service offers its programs to all eligible persons regardless of race, color, national origin, religion, gender, age, disability, or status as a veteran, and is an equal opportunity employer.