​During the holidays cooking becomes a family matters. Everyone wants to prepare his or her favorite dish. Here are some ideas on how to prevent contamination and food borne illness at this special time of year.

• Wash hands with soap and water at the beginning and end of a task. Hand sanitizers are not the best way to the get rid of dirt or germs; hand washing is.
• Clean all kitchen surfaces with soap and water and sanitize.
• Have a cutting board for meats only and another one for vegetables.
• Use separate spoons and forks to stir, taste, and serve food.
• Insert a thermometer in the thickest part of meat or prepared dish and cook to the following internal temperature:
• Steaks, chops of pork lamb, beef, veal and lamb: 145°F for 3 minutes
• Poultry (whole and ground): 165°F
• Eggs dishes: 160°F or until yolk and white are firm
• Stuffing: 165°F
• Ground meat, ground seafood: 160°F
• Place cooked food in a clean container and never baste food with the uncooked marinade.
• Do not overcook meats or char (burn) them. Cooking at high temperatures can lead to carcinogen formation. Marinating may reduce the formation of these compounds.
• Defrost frozen meats in the refrigerator, never on the kitchen counter.
• Refrigerate leftovers within two hours.
• Store leftovers in shallow containers, no more than 2 inches deep.
• Keep food in a clean refrigerator under 40°F or freeze at 0°F

Sources:

University of Florida    https://edis.ifas.ufl.edu/topic_handling_food

 https://edis.ifas.ufl.edu/pdffiles/FY/FY73200.pdf

https://edis.ifas.ufl.edu/pdffiles/HE/HE77000.pdf

Chemicals in Meat Cooked at High Temperatures and Cancer Risk, National Cancer Institute, at the National Institute of Health.  http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats