healthy food tips for the holidays

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The state health
department wants to
remind you to stay
HEALTHY this holiday
season. Joining us this
morning with some tips —
Food Safety and
Sanitation Branch Chief
— Peter Oshiro.
Food left out for long
periods of time leaves
the door open for
uninvited guests –
bacteria that cause
foodborne illness. This
makes foods at potlucks
and buffets especially
vulnerable. 1. Shop and
Store Food Properly Safe
food handling starts when
you’re buying the
ingredients. Shop for
your groceries last and
do not leave perishable
foods
in your vehicle. Bring a
cooler with ice or ice
substitute to store your
milk and other
perishables, if you have
a long drive home, or if
you have other stops to
make. Make sure all
perishables are placed in
your refrigerator or
freezer as soon as you
get home. 2. Wash Your
Hands
/ Make Sure the Cook is
Healthy Always wash your
hands with soap and water
before and after handling
any food. Be sure to wash
your hands after handling
any raw meats or poultry
because they may be
contaminated with harmful
bacteria. Do not prepare
food if you are not
feeling well —
especially if you have
experienced any vomiting
or diarrhea in the last
72 hours. You do not want
to share your illness
with friends and family.
Ill food handlers are one
of the major causes of
food illnesses. 3.
Prevent
Cross-Contamination Make
sure that both you and
the
grocery store bag all raw
meats and poultry
separate from each other,
and all other foods to
prevent blood and other
raw meat juices from
contaminating any other
foods. Arrange or plate
ready-to-eat foods, like
salads, poke, and, baked
goods first. Poultry
should be prepared
separately if possible
from other raw meats.
Thoroughly wash and clean
all surfaces between
poultry and raw meat
preparation so you don’t
cross contaminate ready
to eat foods or other
food items during their
preparation. You should
also keep your kitchen,
dishes and utensils
clean. Always serve food
on clean plates, trays,
or platters – never
re-use containers or
plates that were
previously used to hold
or prepare raw poultry or
meats. Bacteria that may
have been present in raw
meat blood and juices can
cross-contaminate the
food to be served.
Prepare ready to eat
foods or foods that do
not require cooking on
separate cutting boards
from the ones you use for
raw meats and poultry.
Cook Meats and Poultry
Thoroughly – Use a
Cooking Thermometer If
you are cooking foods
before your party, cook
foods thoroughly to safe
temperatures. When taking
temperatures, make sure
2 C1 2 B1
7/22/14: restaurant

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