Safe food-handling guidelines

This time of year, people who would not normally prepare meals for large groups are challenged to do so because of the many gatherings for family and friends. If some basic guidelines are observed, your guests will enjoy the delicious meals and have no after-effect of foodborne illness.

When you shop for cold-storage items, do not drive around with them in your vehicle unless you have an insulated container to maintain their temperature. The temperature should be maintained at freezing or refrigerated for items which are chill packed.

Unfortunately, there can be numerous temperature breaches from farm to supermarket, so when you purchase and add to the other breaches, you are increasing the microorganism burden in the cold-storage item.

Items should be refrigerated or put in the freezer as soon as possible; temperature should be below zero degrees Fahrenheit and refrigerator below 40. Items should be properly packaged to prevent freezer burn and juices dropping onto cooked and other foods.

Always wash hands with soap and a lot of water before touching food. Sometimes some of these large gatherings are outside, so make plans for adequate safe water for food preparation. Do not allow raw meats, fish and poultry to come in contact with cooked foods and food that will be eaten raw, like fruits and vegetables, through the multiple use of cutting boards and knives.

When thawing meats, do not leave at room temperature. You can thaw in the refrigerator, but with the space challenges you can thaw in cold water changed often until item is thawed. Do not refreeze any of this thawed meat. Season and cook immediately.

Correct temperature

After the meal is cooked, it should be held at the correct temperature for a limited time to slow bacterial growth.

Cold items such as potato and vegetable salads should be kept cold in the refrigerator below 40°F. With space challenges, have them prepared in advance and placed in insulated containers with ice and freezer bags to maintain temperatures.

Hot foods should be kept hot above 140°F. Chafing pans, heating tables or low flame on the range can achieve this. Heating for extended periods can also ruin the culinary quality of the meal. Perishable foods should not be held at room temperature for more than two hours.

Gloves can transmit microorganisms if not properly used. They should be immediately removed after service and a fresh one used when service of food resumes.

Have a safe meal.