Food Safety for the Holidays

  • Published
  • By 374th Aerospace Medicine Squadron Food Safety Office
YOKOTA AIR BASE, Japan --  As the holidays approach we like to celebrate by entertaining friends and family, throwing parties, and preparing feasts. From the buffet table to the office party, food moves center stage throughout the holiday season. Be sure to keep food safe by following basic food safety steps.

COOKING TIMES AND TEMPERATURES:

- Plan ahead! Avoid thawing large meat items at room temperature; take your turkey and large hams out of the freezer and place them in the refrigerator 2-3 days before you are ready to cook them.
  - Cook to proper temperatures according to the directions whether you're roasting or frying poultry. Stuffed food items must be cooked to an internal temperature of 165°F.

- All hot foods should be kept hot at 135°F or above. You might ask yourself, "How am I going to know what the temperature of my food is?" Cooking thermometers are sold at the Commissary and BX. To take a reading for poultry, place the thermometer into the inner thigh area near the breast without touching the bone.

CLEAN: Bacteria can be transferred throughout the kitchen and get onto cutting boards, knives, sponges, and counter tops if you don't wash your hands or food contact surfaces often.

SEPARATE: Don't cross-contaminate--don't let bacteria spread from one food product to another. This is especially true for raw meat, poultry and seafood. Keep these foods and their juices away from ready-to-eat foods.

REFRIGERATOR STORAGE: We are all guilty of eating a big meal and slipping off to watch football or take a nap on the couch. Most potentially hazardous foods (meat, fish, and chicken) deteriorate rapidly at room temperature. Temperature control is one method to manage the number of microorganisms in your food.

- Keeping foods at a temperature that will prevent foodborne illnesses is very important. Cold foods should be kept at 41°F or below.

- Food should only be left out for a maximum of four hours...the clock starts ticking when the food is taken out of the refrigerator or warmer and subjected to room temperature.

No one wants to spend their holiday in the emergency room, so please take the time to follow these simple tips. If you have any questions, feel free to call Public Health at 225-4360/5311. Happy Holidays Yokota.