The Henry and Stark County Health Department reminds residents that foodborne illnesses impact one in six Americans every year—more than the common cold, according to the CDC. Symptoms often resemble those of the flu, leading to confusion about the source. Experts note that simultaneous illness among a group after sharing a meal likely points to food contamination. As the holiday season brings riskier dishes and hectic schedules, officials urge extra caution in the kitchen. Key tips include frequent handwashing, avoiding cross-contamination, cooking foods thoroughly, and chilling leftovers promptly. Keeping hot foods hot and cold foods cold remains critical for safety.
According to Health Department staff, “The holidays don’t always make it easy for food handlers to follow this advice. One reason is that people get caught up in the hectic pace of the holiday season. People get sloppy. They’re busy, and they lose the vigilance that they might follow at other times of the year. The traditional advice should always be applied: Keep hot foods hot and cold foods cold.”
The Health Department staff offers the following food safety suggestions:
- Clean: Wash hands and food-contact surfaces often. Bacteria can spread throughout the kitchen and get onto cutting boards, knives, sponges, and countertops.
- Separate: Don’t cross-contaminate. Don’t let bacteria spread from one food product to another. This is especially true for raw meat, poultry, and seafood. Experts caution against keeping these foods and their juices away from ready-to-eat foods.
- Cook: Cook to proper temperatures. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.
- Chill: Refrigerate promptly. Public health officials advise consumers to refrigerate foods quickly because rapid cooling to 41 degrees slows the growth of harmful bacteria. Refrigerators should be set at 41 degrees Fahrenheit and the freezer at 0 degrees, and the accuracy of the settings should be checked occasionally with a thermometer.
