Holiday Food Safety Questions

Americans enjoy one of the safest, most healthful food supplies in the world.

America's older folks do a better job of keeping their food safe than any other age group. But holidays, with traveling, company, and entertaining, often raise questions about safe food handling practices.

How can I safely transport perishable foods to a family gathering? Plan just the right amount of perishable foods to take. That way you won't have to worry about the storage or safety of leftovers.

Keep foods cold, below 40 degrees F., in an insulated cooler with ice or gel packs. Chill the food before packing. If foods require heating, do it after arriving at your destination.

Could someone else provide the cooked items? You could be responsible for non-perishable foods such as whole fruits, hard cheese, canned meat or fish, bread, chips, crackers, and pickles. These require no refrigeration,

Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning? No. Bacteria exist everywhere in nature and grow rapidly when conditions are right. The food can look, smell, and even taste fine but be dangerous to eat. If food has been in the "danger zone" between 40 and 140 degrees F. for more than two hours, discard it. Never taste a food to see if it is spoiled.

But won't reheating a food kill bacteria? Reheating foods to 165 degrees F. will kill bacteria. But some bacteria produce toxins that are not destroyed by cooking. Don't let that happen; refrigerate leftovers promptly.

Should a large pot of soup sit on the range until it cools, or should it be refrigerated hot? Hot food can be placed directly in the refrigerator, or the pot can be rapidly chilled in ice or cold water before refrigerating.

Divide large pots into smaller portions and put into shallow containers before being refrigerated, no more than 4 inches deep, for quicker cooling. Loosely cover foods to retain moisture and prevent picking up odors from other foods.

An 8-inch pot of steaming chicken soup would take 24 hours to cool to a safe temperature in your refrigerator.

Is it safe to prepare food before the event? Unless food will be frozen, it is safest to start preparing most perishable foods no more than a day before a meal. For example, a vegetable casserole could be assembled a day in advance, refrigerated and then baked on the day of your dinner. Plan an extra 15-20 minutes additional heating time. Heat until a thermometer registers 165 degrees F, and serve immediately.

Cut washed fruits and vegetables within a day of your meal for salads and relish trays. Store them covered in the refrigerator until serving time. Coat cut fruits with lemon, orange or pineapple juice to keep them from turning brown. Cut bananas just before serving.