Written by: Chastity O’Quinn, RDN, LDN

Holiday gatherings bring people together for food, fun, and tradition. Foodborne illnesses tend to spike during the holidays due to increased cooking, buffet-style serving, and overlooked safety steps. While hosting can be hectic, maintaining focus on safe practices is essential. 

Food Safety Practices:

· Proper thawing of frozen meats: Turkey, for example, should never be thawed on the counter. Instead, thaw in the refrigerator, allowing 24 hours for every 4–5 pounds. It takes planning, but it’s worth it to avoid contamination.

· Use a food thermometer: Don’t rely on color or texture to determine if meat is safely cooked. The only reliable method is using a food thermometer. Insert the thermometer into the thickest part of the meat, avoiding bone, fat, or gristle. For accurate readings:

· Poultry (chicken, turkey): 165°F

· Ground meats (beef, pork): 160°F

· Ground poultry: 165°F

· Whole cuts of beef, pork, lamb, and veal: 145°F, followed by a 3-minute rest.

· Prevent cross-contamination: Raw meat juices should never touch ready-to-eat foods. Use separate cutting boards and utensils and wash hands thoroughly after handling raw ingredients.

· Manage buffet-style meals carefully: Keep hot foods hot and cold foods cold. Use warming trays or slow cookers for hot dishes and nest cold items in ice.

· Traveling with food? Use insulated containers and ice packs. Even short drives can be risky if food isn’t kept at the right temperature.

· Pasteurized eggs: Avoid raw eggs in homemade eggnog, cookie dough, or frosting: use pasteurized eggs instead.

· Dairy: Keep dairy-based desserts like cheesecake or whipped cream refrigerated until serving.

· Labeling: If you’re gifting homemade perishable treats, include a note like “Keep refrigerated” or “Best within 3 days.”

Danger Zone: 

One frequent error is leaving perishable foods out too long. Hot foods should be kept at or above 140°F, and cold foods at or below 40°F. The “danger zone “between 40°F and 140°F is where bacteria thrive. Leftovers should be stored promptly in shallow containers to cool quickly. Refrigerate within two hours and consume within three to four days. When reheating, ensure the internal temperature reaches 165°.

With a little care, holiday meals can be both festive and safe. Simple steps like monitoring temperatures and storing leftovers promptly help ensure the focus stays on enjoying good food and good company.