Food Safety Tips for Holiday Preparations
Provided By Brawny Paper Towels

ATLANTA, Oct. 28, 2003: As American families and friends gather to celebrate this holiday season, cooks head to the kitchen to prepare meals. But nothing can put a damper on a family gathering faster than food poisoning. According to the United States Department of Agriculture, an estimated 80 million cases of food borne illness occur each year. Most cases however, can be prevented. Follow these simple tips to help make your holiday meal safe.

CLEAN

• Make hand washing a frequent activity when in the kitchen, especially before and after handling raw meat. Dry hands with a paper towel such. Laboratory tests show that rinsing and drying with a paper product can remove up to 99% of the germs.

• Water and detergent don't kill bacteria. Damp and dirty sponges and dishcloths may even spread bacteria to other surfaces. Instead, use hot water and disinfectant* to clean countertops, high chairs and utensils.

• Dry the surfaces with paper towels.

• Clean cutting boards in the dishwasher.

• Use paper towels or napkins to help clean fruits and vegetables.

• Use a paper napkin instead of cloth napkins. Laundering may not be effective against some germs if bleach isn't used or the water temperature isn't hot enough. When cloth napkins are reused, they can potentially spread harmful germs among family members.

• When using disinfectants, follow the directions carefully.

SEPARATE

• To avoid cross contamination, never prepare raw meats on the same surface as cooked or ready-to-serve foods.

• Wash utensils, faucets, cutting boards, countertops and other surfaces with hot, soapy water between preparation of different food items. If you must use a dish or utensil that has just been washed, dry it with a paper towel that can help remove any residual germs.

• Separate raw meat, poultry and seafood from other items in your grocery shopping cart and in your refrigerator.

• If possible, use a different cutting board for raw meat products.

COOK

• To ensure thorough cooking, insert a meat thermometer into the thickest part of the turkey, between the thigh and breast, and be sure it reads at least 180° F. Be sure the thermometer is working properly and that you clean it between each use.

• Do not cook stuffing inside the turkey. Prepare stuffing separately in its own pan to avoid possible cross-contamination from raw or under-cooked turkey. Temperatures inside the turkey may not reach adequate levels to ensure thorough cooking of your stuffing.

• To kill bacteria, don't undercook foods. Reheat soups and other liquids to a boil.

CHILL

• When holiday shopping, make sure food items are the last to be purchased. If it takes longer than an hour to get perishable items home, use an ice-filled cooler to keep them cold for the duration.

• Fully cooked, ready-to-eat ham and fresh (raw) ham must be kept refrigerated.

• Keep all foods appropriately hot or cold until dinner is ready.

• Never thaw potentially hazardous foods at room temperature. Thaw under running water, or thaw in the refrigerator before cooking.

• Food should not be left out more than two hours.

• Refrigerator temperatures should be between 33 and 40 degrees Fahrenheit. Freezers should be below zero degrees Fahrenheit.

• Leftovers stored in the refrigerator should be eaten within four days or thrown away.

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To learn more about healthy home environments, visit the Georgia-Pacific All Your Rooms Web site at allyourrooms.com and select the healthy living option under search by topic.

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