The Henry and Stark County Health Department is spotlighting the importance of food safety during the holiday season. With the Centers for Disease Control and Prevention reporting that one in six Americans are affected by foodborne illnesses annually, the department emphasizes the need for vigilance in holiday food preparation. Key suggestions include maintaining cleanliness, avoiding cross-contamination, cooking to appropriate temperatures, and refrigerating promptly. These practices are crucial, as holiday festivities can often lead to lapses in food safety protocols. For detailed guidance, locals are encouraged to reach out to the Health Department directly.
For more information on food safety, you may contact the Health Department at 309-852-0197 Extension 270 or email [email protected].
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 to keep 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.
