How to avoid food poisoning over the holidays

(NC) If you’re hosting family and friends for a meal or two over the holidays, you definitely don’t want to be responsible for making everyone sick. Here are four essential tips to avoid accidental food poisoning.

Keep it clean
When it comes to food safety, the first step is cleanliness. Before chopping, wash your hands first and then rinse all fruits and veggies under running water to remove any dirt and bacteria that may be clinging to the surface.

This includes things that have skin that you won’t be eating, like cantaloupes or avocados. The skin could be covered in microscopic bacteria. “When you slice it with your knife, guess what goes into the interior of your melon on the blade of your knife? Bacteria,” says Health Canada microbiologist Dr. Sandeep Tamber. “That is why we recommend washing your produce.”

On the other hand, contrary to some opinions, you should not wash raw meat before you cook it. Washing meat increases the risk of contaminating your sink and other kitchen surfaces with bacteria.

Separate for safety
It’s essential to keep raw foods separated, particularly produce from proteins like chicken or pork. In fact, many people have separate cutting boards for produce and meat. Any dishes or cutlery that have come in contact with raw meat should be cleaned before being used again.

Cook properly
You should use a digital food thermometer to verify that your food has reached a safe internal temperature. Insert the thermometer into the thickest part of the meat – such as the breast on a turkey – without touching any bones. Test in at least a couple of different areas to make sure you get an accurate reading.

Storage smarts
Perishable groceries should be packed away in the fridge or freezer as soon as possible. Leftovers should also be stored soon after a meal is done. You want to ensure that food temperatures don’t drop into the “danger zone” of 4°C (40°F) to 60°C (140°F), where bacteria can thrive. Anything that has been left out for two hours or more should be tossed out.

Find more tips at canada.ca/foodsafety.