Keep your spring holiday dinners safe with USDA tips

By Farms.com

The spring holiday season is a time for joy, reflection, and communal meals. It also poses a risk for foodborne illnesses if proper precautions aren't taken. The USDA's Dr. Emilio Esteban stresses the importance of food safety during these celebrations. 

Handwashing is a simple yet often neglected step. An alarming study showed that 96% of individuals don't wash their hands properly. Always wash for at least 20 seconds to effectively remove germs. 

Cross-contamination can easily occur in the kitchen. Keep raw and cooked foods separate, using distinct cutting boards and utensils for each. A solution of bleach and water can be used to sanitize surfaces effectively. 

Thawing meat correctly is crucial to prevent bacterial growth. Avoid leaving meat out on the counter, opting instead for safer methods like refrigeration or microwave thawing. 

Cooking meat to the correct internal temperature is not negotiable for safety. A food thermometer is your best tool for ensuring meat is thoroughly cooked and safe to eat. 

The principle of keeping hot foods hot and cold foods cold cannot be overstated. This prevents food from entering the dangerous bacterial growth zone. Be vigilant about food storage, especially with leftovers, which should be consumed or frozen within four days to prevent waste and illness. 

Following these USDA guidelines can greatly reduce the risk of foodborne illnesses during your spring holiday gatherings, allowing you to focus on the celebration and joy of the season. For any food safety questions, the USDA Meat and Poultry Hotline is a valuable resource.