Holiday celebrations typically include large numbers of people gathering together and sharing a variety of foods and large, home cooked meals. It is especially important to follow guidelines for preparing and cooking potentially hazardous foods, as well as cooling and reheating leftovers.

Potentially hazardous foods include meats, poultry, fish and seafood, dairy products, cooked vegetables, cooked rice, beans, potatoes, and pasta, tofu, raw seed sprouts, cut melons, and garlic in oil. Care needs to be taken when handling these foods in order to prevent food borne illness (FBI).

The following information is provided to help provide safe holiday meals:

• Obtain USDA inspected turkey and other meats from a reliable source.

• Thaw the turkey ahead of time on the bottom shelf of the refrigerator. This takes longer, but is the safest method to prevent bacterial growth.

• Keep uncooked turkey and parts separate from other foods.

• Cook all poultry, including turkey, and any stuffed meats to at least 165oF throughout.

• Cook all other whole muscle meats to at least 145oF throughout.

• Cook ground beef or pork to at least 155oF

• Thoroughly wash and rinse all surfaces the uncooked turkey comes in contact with immediately following preparation. Sanitize these surfaces with a solution of bleach and water.

• Do not use the same knife and utensils used to prepare the uncooked turkey with on other food items without first washing, rinsing, and sanitizing with a bleach and water.

• Always wash your hands thoroughly with plenty of soap and hot water before touching food and immediately after touching any raw meats.

• Always wash your hands thoroughly with plenty of soap and hot water after using the bathroom.

• Cool leftovers as quickly as possible to 41oF or colder within six hours after initial serving. Place leftover food in shallow pans and use ice to speed up cooling. Make sure your refrigerator is set properly to hold foods at 41o or less.

• All leftovers should be reheated to at least 165oF in less than two hours before re-serving.

For additional information, please call the City of Wichita Department of Environmental Services at 268-8351 or visit http://www.ksda.gov/food_safety.

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