What particular risks does the holiday season pose in terms of food safety?
Food safety is important all-year long but especially around the holidays when poultry, stuffing, and buffets pose additional risks, particularly for the young and elderly guests at the holiday table. The most common sources of food-borne illness are raw foods of animal origin, such as raw meat, poultry, eggs, shellfish, unpasteurized milk and juice. To avoid food-borne illness, follow three basic rules of food safety: • Keep it clean. Wash your hands frequently with hot soapy water. Wash cutting boards, utensils, and work surfaces with a weak bleach-and-water solution. Rinse all produce with soapy water or commercial produce washes. • Avoid cross-contamination. Keep raw meat, poultry, seafood, and eggs away from foods that will be eaten raw. Use separate cutting boards and plates for raw and cooked food. • Watch temperatures carefully. Cook foods, especially protein foods, to safe internal temperatures of at least 165°F. Keep hot foods hot (above 140°F) and cold foods cold (below 40°F
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