The holidays are here and that means lots of cooking, grocery shopping and recipe searching. But all that homemade cooking could increase your risk of spreading foodborne illnesses.
Luckily, FOX 2 has some tips to keep you healthy for the upcoming holidays.
The Academy of Nutrition and Dietetics recommends using a food thermometer to determine the doneness of holiday poultry and meats.
www.HomeFoodSafety.org has a chart for all minimum internal meat temperatures.
If serving buffet style for the holidays, make sure to refrigerate all food within two hours of being served to prevent bacteria growth.
Thawing out meat or other items in room temperature on the counter or in warm water will increase your risk of foodborne illnesses, according to the Academy of Nutrition and Dietetics.
Instead, defrost food items in the microwave, refrigerator or in cold water and make sure your refrigerator is set below 40 degrees.
Always use different cutting boards for various foods. One for raw meat, one for ready-to-eat-cooked meats and another for fruits and vegetables. Color coded boards make it easy to remember!
And remember when reaching for leftovers the next day, always reheat them to 165 degrees.