It’s time to come to grips with the fact that the holidays are coming. They’re almost here, in fact! We, your friends and food safety resources here at StateFoodSafety.com want to you to go into this, the most festive time of year, prepared and ready to keep your loved ones safe from foodborne illness. So we’ve put together some tricks and tips to get you into–and through–the holidays, all with a smile on your face.

Let’s start with your fridge. Just like a turkey cooks more evenly when it is only lightly stuffed with vegetables, a fridge cools better when its contents are loosely packed. Proper spacing of the items in your refrigerator will help keep items at 40 degrees Fahrenheit, or below. When thawing turkey, it’s best to plan ahead. Thaw the bird in the refrigerator, allowing yourself 1 day for every 5 pounds of turkey. Make sure the bird is on the bottom of the fridge, to avoid cross contamination from dripping and condensation. Leaving the sealed packaging around the bird will help as well. If you don’t have room at the bottom of the fridge, or you have produce drawers taking up all your refrigerator real-estate, place your turkey in a rimmed baking pan or large bowl that will contain any condensation or juices. Wash the container immediately after the turkey is removed. Do not use it to store or thaw other items.

Here are some more tips to keep your holidays merry and bright:

• Keep paper towels and a spray bottle of liquid (clearly marked as hazardous and kept away from children), with 1 tsp of bleach and a quart of water–feel free to multiply this as needed–for cleaning up meat juices on kitchen surfaces.
• Set aside a separate hamper or bag for soiled kitchen linens, including aprons, that may have become contaminated during food preparation.
• Keep a sink of hot, soapy water ready for dirty dishes between dishwashing cycles.
• Put out-of-season decor and other non-useful kitchen items in stackable, sealable storage bins for protection from breakage and contamination. This will also keep the decor from become a physical contaminate itself (by preventing broken shards or pieces from entering food).
• Print additional holiday cleaning checklists, like this one, to follow before and after the festivities.

And don’t forget, accessible, healthy snacks and wholesome beverages enable convenient nutrition for family members throughout the holiday season. Always wash hands before eating or handling foods to prevent sniffles, coughs, and foodborne illnesses. Practicing these tips in your home will let guests and families know their health is more important than the holiday rush. Good luck and best wishes!

Julia Simmons, M.Ed., Home Economist contributed to this column

Sources: FDA.gov, foodsafety.asn.au

We love the recent Turkey FUNdamentals blog post from FoodSafety.gov.  We’ve put our favorite questions and answers here, but we suggest you hit up the source link for the entire article of tips and tricks.

• How long will it take to cook two turkeys at the same time?

The cooking time is determined by the weight of one bird—not the combined weight. Use the weight of the smaller bird to determine cooking time.  Use a food thermometer to check the internal temperature of the smaller bird first and then check the second bird. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F as measured with a food thermometer.  Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.  When cooking two turkeys at the same time make sure there is enough oven space for proper heat circulation.

• If a turkey has a “pop-up” temperature indicator, do I still need to use a thermometer?

Pop-up temperature indicators are constructed from a food-approved nylon. The indicator pops up when the food has reached the final temperature for safety and doneness. Pop-up temperature indicators have been produced since 1965 and are reliable to within 1 to 2 °F if accurately placed in the product. But it is also suggested that the temperature be checked with a conventional food thermometer in the innermost part of the thigh and wing and the thickest part of the breast to ensure safety.

Source: FoodSafety.gov

In keeping with the festive spirit of Halloween, we thought we’d share this great food safety poster provided by the FDA and foodsafety.gov.  To print your own, click here.

Do you know your summer food safety IQ?  The USDHHS website, Foodsafety.gov, has a short quiz to help you find out.  Don’t worry, if you’ve completed the StateFoodSafety.com™ Online Food Handler Course, you’ll do just fine.  Trust us . . . we got 100%.

What’s Your Summer IQ?

Foodsafety.gov is the official website of the United States Department of Health & Human Services.

Photo Credit:  British Foods Worldwide

This week is Food Allergy Awareness Week and it’s a good time to consider food allergies and how they make us (and our children) sick.

What is a Food Allergy? According to the National Institute of Allergy and Infectious Diseases, a food allergy is an “abnormal response to a food, triggered by the body’s immune system.”  When the body encounters a food substance it doesn’t like (or is allergic to) it releases a special antibody in order to protect itself from that food.  However, this allergic reaction can be extremely dangerous and sometimes leads to death.  If you have a food allergy, talk to your doctor.  He or she can help you identify what you are allergic to and what actions to take in the event of a reaction.

What is the difference between “Food Intolerance” and “Food Allergy?” First, it is important to know that certain bacteria present in food can create “food poisoning” symptoms similar to an intolerance.  So before jumping to a conclusion about foods you may, or may not, be intolerant of, it’s best to consult your doctor.

• Food Intolerance is the body’s inability to process certain types of food.  The digestive system of individuals with Food Intolerance lacks the enzymes necessary to break down specific foods.  When the body is unable to break down food, it can linger in the intestinal tract and cause severe cramping, bloating, and gas.  In severe cases of Food Intolerance, undigested food particles can rupture the the lining of the intestines and enter the bloodstream.
• Food Allergies, as mentioned before, is the immune system’s reaction to a food substance it perceives to be potentially harmful.  Symptoms tend to be more immediate than those felt by food intolerance sufferers.  Common allergic reaction symptoms include coughing, sneezing, vomiting, migranes, watering eyes, rashes, swelling, hives, and–in extremely severe cases–anaphylactic shock, which prevents the sufferer from breathing on their own.

What are some common foods that cause Food Allergy? Almost 90% of Food Allergies are triggered by protein-rich foods such as:

• Fish such as bass, flounder, and cod,
• Shellfish such as lobster and shrimp,
• Peanuts,
• Tree nuts such as walnuts and almonds,
• Wheat,
• Milk,
• Soy,
• and Eggs.

These foods are all legally considered “major food allergens” and should be avoided by sufferers of Food Allergies.

For more information, visit foodsafety.gov or the FDA.  Additional source:  foodintol®.

Mother’s Day is this Sunday, so it seems fitting to discuss food safety issues that are mom-specific.  Most women know that there are some foods that you should be careful with, and others you should avoid all together.  However, many don’t know why.  Pregnant women have naturally suppressed immune systems.  This increases the likelihood that the baby will not be rejected by the mother’s immune system while it is developing inside her.  Because their immune systems are weaker, pregnant women are more susceptible to foodborne illness than their non-pregnant counterparts.  Below, you will find an excellent list, compiled by the FDA, that lists foods to avoid and others labeled “Proceed with Caution.”

DON’T EAT:

• Soft cheeses made from unpasteurized milk:  Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco.  Why? They may contain E. Coli or Listeria.  Instead eat:  Hard cheeses such as cheddar, Swiss, Parmesan, and others made with pasteurized milk.
• Raw cookie dough or cake batter.   Why? Raw cookie dough and cake batter may contain Salmonella.  Instead eat: baked cookies and cakes.  And don’t lick the batter spoon!
• Fish high in mercury: swordfish, shark, king mackerel, golden and white snapper.  Why? High levels of mercury can damage the immune and nervous system.  Instead eat: fish and shellfish with lower mercury content, such as shrimp, salmon, pollock and catfish.
• Raw fish and shellfish: such as sushi, oysters, and clams.  Why? May contain parasites or bacteria.  Instead eat: fish and shellfish that have been properly cooked to 145ºF.
• Juice or cider that is unpasteurized: like fresh-squeezed.  Why? May contain E. Coli. Instead drink: Fully pasteurized juice, or bring fresh squeezed juice to a rolling boil for at least 1 minute before consuming.
• Unpasteurized milk.  Why? May contain bacteria such as campylobacter, E. Coli, listeria, or salmonella.  Instead drink: pasteurized milk.
• Salads made in a store.  Why? May contain listeria.  Instead eat: salads prepared at home.  Separate ready to eat and raw food items.  Cook thoroughly the items that require cooking, then chill before tossing salad together.
• Raw or undercooked spouts such as alfalfa, clover, mung bean, and radish.  Why? May contain E. Coli or salmonella.  Instead eat: thoroughly cooked sprouts.

PROCEED WITH CAUTION:

• Processed meats such as cold cuts, hot dogs, sausage, poultry, and other lunch meats.  Why? May contain listeria.  What to do: even if meats are labeled as thoroughly cooked, be on the safe side and bring all processed meats to a “steaming hot” temperature before consuming.
• Eggs and egg products.  Why? Undercooked eggs may contain salmonella.  What to do: cook eggs until yolks are firm.  Cook foods containing eggs to 160ºF before consuming.
• Fish. Why? Fish may contain parasites or bacteria.  What to do: cook fish to 145ºF.
• Ice cream.  Why? Homemade ice cream may contain uncooked eggs which may contain salmonella.  What to do: Make ice cream with a pasteurized egg product then heat the mixture thoroughly.
• Meat: beef, veal, lamb, pork, and all ground meats.  Why? Undercooked meat may contain E. Coli.  What to do: Cool beef, veal, and lamb steaks and roasts to 145ºF.  Cook pork and ALL ground meats to 160ºF.
• Meat spreads such as pate.  Why? Unpasteurized versions of meat spreads and pate may contain listeria.  What to do: Stick with store-bought versions, which are safe.
• Poultry and stuffing.  Why? Undercooked meat may contain bacteria such campylobacter or salmonella.  What to do: Cook all poultry to 165ºF.  Be on the safe side and cook stuffing separately.
• Smoked seafood.  Why? Refrigerated versions are not safe unless they have been cooked to 165ºF.  What to do: Eat canned versions, which are safe, or cook fish to 165ºF before consuming.