This week marks the beginning of plans being made for where my family will spend Thanksgiving holiday. There will be several family gatherings and food will be plentiful wherever we go. So the “to-do” list includes planning, shopping, transporting, storing, cooking and enjoying all the food.
Since foodborne illness can be serious — or even fatal — it is important to know and practice safe food-handling behaviors to help reduce the risk of accidentally getting sick from contaminated food. The following “to-do” list regarding safe food handling will assure my family and others of a safe and happy holiday gathering.
When shopping for food, keep the following “to-do” tips in mind.
• Select cold food last. — Picking up perishable food like meat, poultry and eggs at the end of your shopping trip ensures that they stay refrigerated until right before checkout.
• Read the label. — Don’t buy food that is past the “sell-by,” “use-by” or other expiration dates. The “sell-by” date tells the store how long to display the product for sale. You should buy the product before the date expires. The “use-by” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.
Another word about checking labels — some foods are ready to eat, but check labels carefully. Some products may appear to be precooked or browned, but are raw and not ready to eat. These foods must be fully cooked for safety. Unless a product is labeled as “fully cooked,” the food should be handled and prepared no differently than raw products.
Safe Handling Instructions are guidelines on raw meat and poultry which provide specific information for handling and preparation.
• Check the packaging. — Never choose meat or poultry with packaging that is torn or leaking. Make sure frozen food is frozen solid and refrigerated food feels cold.
• Buy clean eggs. — At the store, choose refrigerated Grade A or AA eggs with clean, uncracked shells before the “sell-by” or “EXP” (expiration) date on the carton.
• Inspect fresh produce. — Don’t buy fresh fruits or vegetables that are bruised or damaged. Make sure fresh-cut fruits and vegetables are displayed in refrigerated cases at the store. If not, don’t buy them.
• Place meat, poultry and seafood in plastic bags. — By bagging these foods before placing them in your cart, you’ll guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food, spreading bacteria from one food to another.
When selecting your turkey, allow 1 pound of turkey per person for “fresh” or “frozen,” and 11/4 pound per person for “frozen pre-stuffed.”
Frozen: Make sure you have adequate space in your freezer.
Fresh: Purchase it one to two days before cooking. Refrigerate on a tray or in a pan to catch any juices that may leak.
Frozen pre-stuffed: Check packaging for the USDA or State mark of inspection, which ensures that is has been processed under controlled conditions. Follow package directions carefully for storage and cooking. DO NOT THAW before cooking. Cook from the frozen state.
SAFETY ALERT: Do not buy a fresh pre-stuffed turkey, as bacteria spreads easily from the bird to the stuffing.
• Separate groceries in your grocery cart. — Keep raw meat, poultry, seafood and their juices away from other food to further prevent the possibility of cross-contamination. Keep them separated during checkout and in your grocery bags, too.
When transporting groceries, follow these easy “timing” tips to maintain food safety.
• Go straight home. — Plan to drive directly home from the grocery store. Don’t leave groceries in the car while you run other errands. The key is to always refrigerate perishable food within two hours. This is true of all perishable food and in all situations — and is known as the “two-hour rule.”
• Do a “weather check.” — When the outside temperature reaches 90 degrees, you should refrigerate your purchased perishables more quickly — within one hour. For drives longer than 30 minutes, bring a cooler.
• Arriving home — Don’t get caught up reading the mail! Unload your groceries right away to keep them safe, and refrigerate or freeze all perishables.
When storing food, there are three basic categories — perishable, frozen and shelf-stable.
• Perishable — Raw meat, poultry and seafood should be placed in containers or sealed plastic bags to prevent their juices from dripping. Eggs should be stored in the original carton and placed in the main compartment of the refrigerator, not in the door. When ready to use, do not wash them. Produce should be stored in the refrigerator and leftovers should be refrigerated or frozen within two hours in clean, shallow, covered containers.
Frozen — Foods stored constantly at 0 degrees or below will always be safe. Only the quality suffers with lengthy freezer storage.
Here’s how to avoid freezer burn:
• Wrap freezer items in heavy freezer paper, plastic wrap, freezer bags or foil.
• Date all freezer packages. Use the oldest food first.
• Place new items toward the back of the freezer. That way, older items are easier to access and you’ll use them first.
Refreezing thawed food — If food is thawed in the refrigerator, it is safe to refreeze it without cooking. However, there may be a loss of quality due to the moisture lost through defrosting.
Freezing cooked food — After cooking raw food that was previously frozen, it is safe to freeze the cooked food. In addition, if previously cooked food was frozen and then thawed in the refrigerator, you may refreeze the unused portion. To maintain quality when freezing meat and poultry in its original packaging, overwrap the package with foil or plastic wrap that is recommended for use in the freezer.
Shelf-stable food doesn’t need to be refrigerated or frozen but must still be stored with care.
• Where: Store canned food and other shelf-stable products in a cool, clean, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.
• How long: In general, you can store high-acid food such as tomatoes and other fruit for 12 to 18 months and low-acid food such as meat and vegetables for two to five years.
• Care and cautions for cans: Discard cans that are dented, leaking, bulging or rusted. Can linings might discolor or corrode when metal reacts with high-acid food such as tomatoes or pineapple, but as long as the outside of the can is in good shape, the contents should be safe to eat.
Now all that’s left is the cooking and enjoying. Next week, we will discuss special guidelines for certain foods such as turkey and whether you’re a giver or receiver, food sent by mail is more popular than ever. But food safety still matters, especially with perishable foods. With a little groundwork, you’ll be assured that the contents of the package on the doorstep are safe to eat.
