Planning for holiday meals should include more than a delicious menu and invited guests. McHenry County Department of Health (MCDH) wants you to practice safe food handling as well. Keeping hot things hot _ more than 135 degrees_ and cold things cold can reduce your risk of a food-borne illness.
Other safety tips include:
- Thaw frozen meats in the refrigerator (allow one day for each 5 pounds of weight plus an extra day or two). Don’t buy a fresh turkey too soon as fresh poultry should be kept in the refrigerator no more than two days before cooking.
- Wash hands thoroughly with warm water and soap before and after handling foods.
- Clean all kitchen surfaces before you begin cooking.
- Scrub cutting boards with hot soapy water after preparing food to avoid cross contamination.
- Use a metal-stemmed food thermometer to ensure food is cooked to the proper temperature. Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria (165°F for turkey).
- It is recommended that leftovers be refrigerated within 2 hours of serving time.
Food-borne illness is preventable. If you suspect a food-borne illness, contact MCDH for investigation. Staff can be reached at 815-334-4585, Monday to Friday from 8 a.m. to 4:30 p.m. For after-hour emergencies, call 815-344-7421. Visit www.foodsafety.gov for other tips.