The holiday season is quickly approaching – a time for gatherings, parties and lots of food. No matter the time of year, but especially during the holidays, it’s important to remember to handle, store and prepare food safely to ensure you and your guests don’t get sick.
We have many resources available on Durham Region Health Department’s food safety web page including tips on how to make your kitchen safe and holiday-ready, how to make homemade canned goods safe to store and consume, and up to date information on food recalls.
If you’ll be hosting a celebration at home, or if you plan on attending a potluck gathering, be sure to follow our food safety tips to help keep food borne illnesses off the menu.
- Stay safe by ensuring that your food remains at the correct temperature. After reaching the proper final cooking temperature, hot foods should be kept at 60 degrees Celsius or more and cold foods should be kept at or below four degrees Celsius.
- The final cooking temperature for hazardous foods is 74 degrees Celsius, except for whole poultry which is 82 degrees Celsius.
- Hazardous foods such as meats, seafoods, stews and cheeses should not be left out at room temperature for more than two hours.
- Always thaw your turkey in the refrigerator, and never at room temperature.
- Use a probe thermometer to make sure that hot foods are cooked to the right internal temperature.
- Wash your hands before and after handling food, especially after handling raw poultry.
- Store leftovers in the refrigerator as soon as possible.
- And remember, “when in doubt, throw it out”.
If you’re planning on dining out for holiday celebrations, you can visit Check & Go Durham for the latest inspection results for your favourite local restaurants.
For more tips and resources on food safety, visit durham.ca/FoodSafety and for the latest inspection information for Durham Region restaurants, visit durham.ca/CheckAndGo.
Wishing everybody a safe and happy holiday season.