With the 2024 holiday season here, many Americans are planning their holiday meals. Amid the rush, it’s easy to overlook essential food safety precautions, but following these tips from University of Tennessee Extension can help ensure you and your guests enjoy holiday meals that are both delicious and safe.
“Hosting a holiday gathering requires careful attention to food safety to prevent foodborne illnesses,” said Kristin Riggsbee, assistant professor and nutrition and food safety specialist with UT Extension Family and Consumer Sciences. “By following simple steps like proper handwashing and cooking foods to the right temperature, you can help protect your guests and make your celebration memorable for all the right reasons.”
So, what are the steps? Most cooks know, but they’re worth repeating:
1. Clean: The first step to preparing a meal safely is to ensure your cooking space, utensils and ingredients are clean. Start by thoroughly washing your hands with soap and water for at least 20 seconds before handling food and after using the restroom, sneezing or handling raw meat. You should clean any surface that could touch food, including cutting boards, utensils and countertops with approved cleaning sprays, especially after contact with raw poultry, meats, seafood or eggs. Finally, be sure to rinse fruits and vegetables under cool running water, without soap, to remove harmful microorganisms.
2. Separate: To avoid cross-contamination, which occurs when raw foods or contaminated surfaces come into contact with cooked foods, wash your hands frequently and store raw meat on the bottom shelf of the refrigerator. Consider using separate cutting boards for raw meats and other high-risk items. The USDA advises against washing raw poultry, as this can spread harmful bacteria like Salmonella.
3. Cook: Always cook food to the correct internal temperatures to eliminate harmful bacteria, keeping hot foods above 140 degrees Fahrenheit. For meat, use a meat thermometer and be sure to check the thickest parts of meat to confirm they reach the safe temperature:
· Ground meat: 160°
· Poultry: 165°
· Ham: 145°
· Casseroles: 165°
· Beef, veal, lamb: 145° (rest for 3 minutes)
4. Chill or Keep Warm: Leaving food at room temperature for more than two hours increases the risk of bacteria growth that can cause food-borne illness. Consider serving small amounts of food at a time, storing the rest in the refrigerator or a warm oven. If you think any leftovers have been at room temperature for too long, it is safer to discard them.
5. Store: Leftovers are a great perk of the holiday season! To ensure they remain safe for consumption, it is important to store them correctly. Allow hot foods to cool, then place leftovers in airtight containers and store them in the refrigerator or freezer as soon as possible. Most refrigerated leftovers should be eaten within four days of the initial meal and frozen items are usually safe for three to four months. Avoid overcrowding your refrigerator, as it will struggle to maintain temperatures below 40 degrees.
6. Reheat: When reheating leftovers, ensure they reach at least 165 degrees Fahrenheit to kill any bacteria. You can reheat leftovers that are frozen, thawed or from the refrigerator. However, thaw frozen items safely by using the refrigerator, cold water or the microwave. Thawing in the refrigerator takes longer but is the safest method, as it keeps the food safe while it thaws.
While the risk of food-borne illness can seem scary, following these easy steps can make the holidays safer and more enjoyable for everyone.
The University of Tennessee Institute of Agriculture is comprised of the Herbert College of Agriculture, UT College of Veterinary Medicine, UT AgResearch and UT Extension. Through its land-grant mission of teaching, research and outreach, the Institute touches lives and provides Real. Life. Solutions. to Tennesseans and beyond. utia.tennessee.edu.
Easy Christmas Gumdrop Nougat Candy
2 Tablespoons butter
2 bags white chocolate chips (Do Not Use Chipits, they do not melt)
2 bags of mini marshmallows
1 ½ cups chopped red and green gumdrops
Instructions:
1. Prepare an 8×8 square baking dish by lining it with parchment paper.
2. Cut the gumdrops in half and set aside.
3. Melt the butter, white chocolate chips and marshmallows together over indirect medium heat. To do this I create a double boiler by putting a heatproof bowl over a saucepan of gently simmering water (making sure that the bowl and pan fit together snug). This ensures that the mixture doesn’t burn.
4. Continuously stir the mixture until it is smooth and melted together, making sure not to cook the mixture…. the goal is to just melt, not cook or boil.
5. Remove from heat.
6. Let cool for about 2 minutes.
7. Stir in the gumdrops and mix well.
8. Pour the mixture into the prepared pan.
9. The mixture will be very sticky, so I use a lightly greased piece of parchment paper or wax paper to help spread and pat the mixture down into the pan.
10. Refrigerate for at least 2 hours before cutting. Refrigerating overnight is best.
11. Slice into 60 bite sized pieces.
12. To store the candies, use parchment paper between the layers so the candies don’t stick together.
13. Enjoy this nougat recipe!
Submitted by: Wendy Drumm, Carthage FCE Club
