Douglas County Health Department Holiday Concern: Food Safety

            As the holiday season continues, food tends to be an increasingly featured attraction at social gatherings. The Douglas County Health Department wants you to remember that this can lead to an increased risk of food borne illness.

             Here are some simple reminders to help protect you and your family from these risks. Please note that all temperatures are in Fahrenheit:

·         Clean – use warm water, hand soap and paper towels for hands and hot soapy water for utensils.  Also clean fresh fruits and vegetables under cold running water.

·         Separate – do not cross contaminate foods and utensils.  Keep raw and cooked foods separate and don’t reuse the same utensils between raw and cooked foods.

·         Cook - foods completely and use a food probe thermometer to test final internal cooking temperature (ground beef 160 degrees or higher, whole cuts of beef 145 degrees or higher, poultry 180 degrees or higher and pork 160 degrees or higher). 

·         Reheat  - leftovers to 165 degrees or higher. Store uneaten food leftovers within two hours.

·         Maintain – proper food temperatures. Keep cold foods at 41 degrees or less.  Keep cooked foods above 140 degrees until eaten. Discard any foods held between these temperatures for longer than two hours.

            For last minute thawing of your turkey, use cold water and allow approximately 30 minutes per pound. That breaks down to two to six hours for a 4-12 pound turkey, six to eight hours for a 12-16 pound turkey and eight to ten hours for a 16-20 pound turkey.

             Wrap your turkey securely, making sure the water cannot leak through the wrapping. Submerge your  wrapped turkey in cold tap water and change every 30 minutes. Cook the turkey immediately after it is thawed and don’t refreeze.

                 “Please take the proper steps to keep your food safe,” said Douglas County Health Director, Dr. Adi Pour. “Food borne illnesses can ruin your holiday.”