Health Department offers holiday food safety tips

For this holiday season, the Hawaii Department of Health has five food safety tips to help prevent an upset stomach or a trip to the hospital.

Food safety, which starts when food is brought home to prepare meals and continues through the storing of any leftovers, can help to avoid foodborne illnesses during holiday feasts with family or friends.

“Thanksgiving and other holidays are really big for those in our islands, but food safety must be a priority,” said DOH Food Safety Branch Chief Peter Oshiro. “If youre serving fewer people and cooking with your microwave be aware that microwave ovens cook food unevenly so be sure to use your thermometer to check for a consistent safe temperature.”

With complicated, busy schedules and last-minute changes, it may be tempting to cut corners on food safety, Oshiro.

When said raw meats touch other foods, when produce goes unwashed, or when food is left out for extended periods — all these situations are invitations for bacteria that cause foodborne illnesses.

The top five tips include: ¯ Plan. Plan food shopping trips so that perishable foods are not left out for a long time; separate raw meat from other items to prevent contamination; and consider bringing an ice chest or insulated bag with ice or ice packs for items that need to be kept cold until stored in a refrigerator or freezer at home.

¯ Prepare. To safely thaw a whole frozen turkey, the DOH recommends following a few options, including thawing the turkey in the refrigerator for four to five days before cooking, which is the safest method because the turkey thaws at a consistent and safe temperature; defrosting the turkey in a microwave, allowing six minutes per pound to thaw and cook it immediately after thawing; or placing the turkey in a heavy bag secured with a twist tie, submerge it in a clean sink with cold water and change the water every 30 minutes. Allow between four to 12 hours to thaw, depending on the size of the turkey.

For any containers or plates that were used to hold or prepare raw meat, the DOH said to clean as you go to prevent contamination since bacteria may be present in the blood of raw meat. Use separate cutting boards and utensils for raw meat and ready-to-eat food.

¯ Wash. Wash hands thoroughly with soap and water before preparing food. Do not handle or prepare foods for others if you have been ill and experienced vomiting and/or diarrhea within the past two days. Thoroughly rinse fruits and vegetables with clean water before cutting or preparing.

¯ Proper Cooking. Use a thermometer to ensure foods reach a safe temperature while cooking. For meat, insert the thermometer into the thickest portion. For example, turkey, chicken and other poultry and stuffed foods should reach at least 165 degrees; ground meats should reach at least 15 degrees; and beef, eggs, fish and pork at least 145 degrees.

¯ Store. Hot foods should be held at 135 degrees or hotter while cold foods should be stored at 41 degrees or cooler. Use shallow containers (fewer than two inches deep) to cool leftovers quickly. Follow the two-hour rule: Perishable foods should not sit at room temperature for more than two hours unless they are being held at proper storage temperatures.

Eat leftover foods within three to four days. Freeze leftovers that will not be eaten within this time frame.