Practice English Speaking&Listening with: Holiday Food Safety

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A holiday meal can be challenging to prepare

because there are many foods being cooked at

different times and temperatures.

It's easy to forget that food safety is the most

important ingredient.

Four simple steps can help ensure that harmful

bacteria won't be a guest at your festivities.

- Clean, Separate, Cook, Chill.

Clean.

Start with clean hands,

cutting boards and utensils.

Dirty hands and surfaces can spread bacteria

throughout the kitchen.

Always wash your hands with warm water and soap

for 20 seconds before and after handling food.

Clean your cutting boards, knives,

and countertops with hot water and soap after

preparing foods.

Separate.

Using the same cutting board for all foods can

spread bacteria.

Use separate cutting boards for fresh produce

and for raw meat, poultry, seafood and eggs.

Keep raw meat or poultry away from raw vegetables

and other foods that won't be cooked.

And don't put cooked food on platters that held raw

meat or let cooked food come in contact with raw

meat, poultry or their juices,

because the juices may contain harmful bacteria.

Cook.

Keep in mind that you can't tell it's done

by how it looks!

Cooking to the safe temperature kills harmful

bacteria.

A basic for preparing any meat, poultry,

casserole or side dish is a food thermometer!

If you use a food thermometer you will know

when your food is safe, and you won't overcook it

or undercook it!

Find a chart of safe cooking temperatures at

holidayfoodsafety.org

Chill.

Make sure leftovers

get put in the refrigerator within two

hours of the meal - that includes your leftover

pumpkin pie!

Keep your fridge at a safe 40 degrees F.

or below.

And remember to use or freeze leftovers within

3-4 days.

This holiday season, we want everyone to be food

safe!

This message is brought to you by the U.S.

Department of Health and Human Services

The Description of Holiday Food Safety