Edge: Keeping Food Safe During the Holidays: Reminders For a Worry-Free Celebration

This Food Protection Connection CE article appeared in the 2024 November/December issue of Nutrition & Foodservice Edge magazine. To view a PDF of this article click HERE.

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Keeping Food Safe During the Holidays: Reminders For a Worry-Free Celebration

By: Jessy Sadler, SNS

THE HOLIDAY SEASON IS QUICKLY APPROACHING, and homes and facilities across the country come alive with traditions, joy, and delicious food during that time of year. While we gather with loved ones to celebrate, the hustle and whirlwind of cooking, serving, and entertaining can often lead us to overlook important food safety practices. From handling raw ingredients to proper food preparation, this article offers essential tips for a safe holiday experience, allowing you to focus on creating lasting memories for your family and clients without the worry of foodborne illnesses.

UNDERSTANDING FOODBORNE ILLNESS 

Foodborne illness is preventable. According to the Centers for Disease Control and Prevention (CDC), foodborne illness refers to health issues caused by consuming contaminated food or beverages. This can significantly impact individuals at large gatherings, especially during the holiday season. The 2022 Food Code defines a foodborne disease outbreak when two or more people get the same illness from the same contaminated food or drink. Various pathogens—such as Salmonella, E. coli, and Listeria—are particularly associated with holiday foods and can lead to serious health complications.

Using data reported from foodborne outbreak-related illnesses linked to 17 food commodities between 1998 and 2008, Painter et al. discovered that plant-based foods —including fruits, nuts, and vegetables—accounted for approximately 51 percent, or 4.9 million, of those illnesses, followed by meat and poultry, contributing to around 42 percent, or 4.0 million, illnesses.

Among the plant-based food category, leafy vegetables were the most common source of illness, with an estimated 2.2 million cases, representing 22 percent of total illnesses. Dairy products accounted for approximately 1.3 million cases, or 14 percent, while poultry accounted for about 900,000 cases, or 10 percent. Additionally, it was estimated that around 629 deaths each year, or 43 percent, were attributed to land animals. Of the 278 deaths linked to poultry, 63 percent were caused by Listeria monocytogenes and 26 percent by Salmonella spp.

While foodborne illness can affect anyone, it poses a greater threat to the highly susceptible population (HSP) which includes immunocompromised individuals, young children, older adults, and those in healthcare settings such as nursing homes, assisted living facilities, and hospitals. Recognizing and understanding the risks associated with foodborne illness is important for safe food handling and preparation to make sure that our holiday meals are enjoyable and free from foodborne-related concerns.

NAVIGATING FOOD SAFETY DURING THE HOLIDAYS

Safe food preparation is essential for preventing foodborne illnesses and it involves several key practices including proper hand hygiene, safe thawing methods, prevention of cross-contamination, and keeping foods at safe temperatures.

The Importance of Proper Hand Hygiene

One of the most crucial aspects of safe food preparation is proper hand hygiene. Washing your hands thoroughly before and after handling food is important to prevent the spread of harmful bacteria. The Food and Drug Administration (FDA) has several guidelines for proper hand washing including washing hands with warm water and soap for at least 20 seconds before and after handling food, after using the bathroom, after changing diapers and handling pets. The 2022 Food Code §5-202.12 requires that the hot water temperature at the handwashing sinks be at least 85°F (29.4°C). This simple but effective practice significantly reduces the risk of foodborne illness. In situations where hands may come into contact with raw meat, poultry, ready-to-eat foods, or other potentially contaminating foods, single-use gloves provide an additional layer of protection. However, hands should still be washed before putting on gloves and after removing them to ensure that harmful bacteria do not spread between tasks.

Safe Thawing Methods

Proper thawing of frozen foods is also important to food safety. Improper methods, such as countertop thawing, are unsafe and should be avoided as they can create an environment known as the “Danger Zone.” The 2022 Food Code §3-501.16 defines the “Danger Zone” as a temperature range of 41°F to 135°F (5°C to 57°C) where harmful bacteria multiply rapidly, increasing the risk of foodborne illness. There are three safe methods for thawing frozen foods: refrigerator thawing, cold water thawing, and microwave thawing.

• Refrigerator Thawing: Place frozen items in a shallow container on the bottom shelf of the refrigerator to thaw. This is the safest method, allowing food to thaw slowly and evenly at a safe temperature.
• Cold Water Thawing: Submerge food in cold running water, changing it every 30 minutes, until thawed.
• Microwave Thawing: Use the defrost setting and cook immediately after thawing. This is only considered safe as part of the cooking process.

Cross-Contamination Prevention

Cross-contamination is a major culprit behind foodborne illnesses. To protect yourself, loved ones, and clients, prevent raw juices from seeping into other foods. A simple yet effective strategy is to use separate cutting boards and utensils for raw meats, fruits, and vegetables and store such foods properly in your refrigerator. This creates a barrier that safeguards your meals. At a quick glance:

• Raw meats, poultry, and seafood should be stored on the bottom shelf of your refrigerator to prevent juices from dripping onto other foods. Store them in leak-proof packaging or containers to avoid cross-contamination.
• Raw fruits and vegetables can be stored in the refrigerator or pantry, depending on the type.
• Eggs should be stored in their original carton in the refrigerator. According to USDA Food Safety and Inspection Service (FSIS), it is not recommended to wash eggs. Washing is part of the standard procedure in the commercial processing of eggs and additional handling at home can compromise the protective barrier of the shell, increasing the risk of cross-contamination.

Keeping Foods at Safe Temperatures 

Cooking foods to their proper temperature is another important aspect of serving safe food. A food thermometer is essential for accurate temperature readings, regardless of the dish you’re cooking. For meats and poultry, insert the probe into the thickest part, away from bones and fat. If the food is irregularly shaped, check multiple areas. For casseroles, measure the temperature in several places, especially the center. This guarantees that all parts of the dish, particularly the thicker or denser areas, are cooked thoroughly. The recommended internal temperatures for some common holiday foods are:

• Ham: 145°F (63°C)
• Whole fish filet such as salmon: 145°F (63°C)
• Seafood such as lobster or crab: cook until flesh is white and opaque
• Egg dishes: 160°F (71°C)
• Casseroles: 165°F (74°C)
• Poultry: 165°F (74°C)
• Stuffing: 165°F (74°C)

There are a few additional tips to keep in mind when cooking stuffing. The USDA Food Safety and Inspection Service recommends that stuffing should be cooked immediately after preparing or be frozen uncooked until ready to be prepared. For whole poultry, it is best to avoid overfilling the cavity and to make sure that both the stuffing and poultry reach 165°F (74°C). If the temperature of the center of the stuffing has not reached a safe minimum internal temperature of 165°F (74°C), further cooking is required. Removing the stuffing from the poultry before it reaches its minimum temperature is not recommended, as undercooked stuffing could contaminate the cooked meat. For buffet-style meal service, keeping hot foods hot and cold foods cold can be done by using warming trays, chafing dishes, and coolers. It is also important to discard any food that has been left out at room temperature for more than two hours.

SPECIAL CONSIDERATIONS FOR HOLIDAY BAKING

Contrary to popular belief, it’s not just eggs that can harbor harmful bacteria in dough and batter. While frequently overlooked, flour—which is often raw and used in cookies, cakes, and pastries—can be contaminated with Salmonella and E. coli. These bacteria can survive the processing of flour, making it a potential source of foodborne illness. The CDC has investigated several outbreaks linked to Salmonella that led to a recall of flour. In the latest reported data from 2023, 14 illnesses and 3 hospitalizations across 13 different states were associated with a Salmonella outbreak in unbleached and all-purpose flour. To mitigate these risks, it is crucial to ensure that all dough and batter are cooked and baked thoroughly before consumption. While it may be tempting to sneak a taste of cookie or brownie batter, it is important to adhere to proper baking times and temperatures, as these conditions are essential for killing any harmful bacteria present in the ingredients.

HAVE A SAFE SEASON

Food safety during the holiday season should be a priority. Key practices such as proper hand hygiene, safe thawing methods, preventing cross-contamination, and keeping foods at safe temperatures play a critical role in safeguarding our holiday meals. As you gather with loved ones to celebrate, or you prepare holiday meals for those in your care, keep these practices in mind to keep everyone safe and healthy and to prevent foodborne illnesses during this festive time.

About the Author

Jessy Sadler, SNS

Jessy Sadler has worked in school food service for eight years and is currently the Nutrition Director in Urbandale, Iowa. She holds a School Nutrition Specialist (SNS) credential with a Master’s Degree in Nutrition Science from Eastern Michigan University and a B.S. in Nutrition and Dietetics with a minor in Wellness from Bradley University. Sadler is a certified ServSafe Instructor and Proctor, and provides food safety training to many professional groups such as schools, restaurants, and healthcare facilities.