Safety Tips for Cooking your Holiday Meals

The CDC estimates that each year roughly one out of six Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases. In this year alone, the CDC has engaged with state and local public health partners in the investigation of 165 outbreaks and clusters of illness. Most foodborne outbreaks are local and many result from food being contaminated when it is being prepared or served by unwashed or improperly washed hands. Scientific evidence shows that preventing illness begins with the basics.

Two Rivers Public Health Department would like to share the following safety tips to keep you and your family safe during this holiday season:  

·         Clean. Wash hands, cutting boards, utensils, and countertops.

·         Separate. Keep raw meat, poultry, and seafood separate from ready-to-    eat foods.

·         Cook. Use a food thermometer to ensure that foods are cooked to a safe   internal temperature: 145°F for whole meats (allowing the meat to rest for 3 minutes before carving or consuming), 160°F for ground meats, and 165°F for all poultry.

·         Chill. Keep your refrigerator below 40°F, and refrigerate food that will spoil.

·         Report suspected illness from food to your local health department.

·         Don't prepare food for others if you have diarrhea or have been vomiting.

·         Be especially careful when preparing food for children, pregnant women, those in poor health, and older adults.