Oklahoma Farm Report masthead graphic with wheat on the left and cattle on the right.
Howdy Neighbors!
Ron Hays, Director of Farm and Ranch Programming, Radio Oklahoma Ag Network  |  2401 Exchange Ave, Suite F, Oklahoma City, Ok 73108  |  (405) 601-9211

advertisements
   
   
   
   
   

Agricultural News


FAPC Lists Its Top 10 Food Safety Tips for Preparing Family Meals this Holiday Season

Tue, 13 Dec 2016 12:39:45 CST

FAPC Lists Its Top 10 Food Safety Tips for Preparing Family Meals this Holiday Season The Christmas season is here, and many will be gathering around the dinner table devouring their favorite holiday meals.



Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center wants to make sure you keep food safety tips in mind when preparing those holiday meals.



"The Centers for Disease Control and Prevention estimates that each year about 1 in 6 Americans get sick from foodborne diseases," said Peter Muriana, FAPC food microbiologist. "While the U.S. food supply is one of the safest in the world, food safety during the holidays is a must in order to prevent bacteria from growing and causing illness."



Muriana suggests the following food safety tips to ensure your holiday meal is not only delicious, but also safe.



1. Shop for holiday foods safely. Buy your meat preferably 1-2 days before you cook it, and keep the meat separated from the fresh produce when bagging. Extra caution should be used when buying fresh, stuffed turkeys because of the potential for bacteria growth in the stuffing. Pick up the meat, dairy, eggnog and eggs just before checking out.


2. Develop a master plan. Take in consideration your refrigerator, freezer and oven space to keep hot foods at 140 degrees Fahrenheit or higher and cold foods at 40 degrees Fahrenheit or below. If you use coolers, make sure you have plenty of clean ice and check it frequently to make sure the ice has not melted.


3. Wash hands often. Wash hands before, during and after food preparation to minimize bacterial contamination. Wash with hot water and soap up to your wrists and between your fingers for approximately 20 seconds.


4. Separate to avoid cross contamination. Use two cutting boards: one for preparing raw meat, poultry and fish, and the other for cutting fruits and vegetables, cooked food or preparing salads.


5. Wash all fresh produce. Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt. Even wash prepackaged greens to minimize bacterial contamination.


6. Thaw frozen meats safety. Defrost meats in the refrigerator for approximately 24 hours, depending on size, or submerge meat in its original package in a pan of enough cold water to cover the meat and allow 30 minutes for every pound.


7. Cook to proper temperature. Use a thermometer to make sure food has been cooked enough to kill bacteria. Turkey, stuffing, side dishes and all leftovers should be cooked to at least 165 degrees Fahrenheit.


8. Keep guests out of the kitchen. Holidays occur during cold and flu season, and preventing guests from sampling the food while it is being prepared limits the amount of germs getting on the food. Serve appetizers to give guests something to nibble on until the meal is ready.


9. Refrigerate leftovers. Leftovers should be divided into smaller portions, stored in several shallow containers and refrigerated within two hours after cooking. Leftovers should be eaten within three to four days. If large amounts are left, consider freezing leftovers for later use.


10. Eating leftovers. Reheat leftovers to 165 degrees Fahrenheit throughout or until steaming hot. Soups, sauces and gravies should be brought to a rolling boil for at least one minute. Never taste leftover food that looks or smells strange. When in doubt, throw it out.



FAPC, a part of OSU's Division of Agricultural Sciences and Natural Resources, helps to discover, develop, and deliver technical and business information that stimulates and supports the growth of value-added food and agricultural products and processing in Oklahoma.


You can watch FAPC's video story by clicking on the PLAYBOX below.


Source - Robert M. Kerr Food & Agricultural Products Center at Oklahoma State University








   


 

WebReadyTM Powered by WireReady® NSI

 


Top Agricultural News

  • Oklahoma Youth Expo Sale of Champions Sale Order Available Here- Sale Set for 4 PM Friday  Fri, 17 Mar 2023 04:50:54 CDT
  • Rural Voters Dominated Vote to Defeat Recreational Marijuana March 7th  Fri, 10 Mar 2023 07:13:05 CST
  • Ron Hays Talks to Israeli Ag Tour Guide Colin Lotzof About the Miraclel of Ag in Israel  Wed, 22 Feb 2023 22:11:04 CST
  • OALP Members Experience First Hand View of Cutting Edge Drip Irrigation Technology as Israel Travel Ends  Wed, 22 Feb 2023 10:51:49 CST
  • OALP Members Get First Hand View of Cutting Edge Drip Irrigation Technology as Israel Travel Ends  Wed, 22 Feb 2023 10:50:10 CST
  • Oklahoma Ag Leadership Program Sees Fruit, Beef and Dairy Production North of the Sea of Galilee in Israel  Mon, 20 Feb 2023 21:56:02 CST
  • Oklahoma Ag Leadership Program Sees Diverse Farm Operations in Jordan River Valley of Israel  Sun, 19 Feb 2023 21:17:30 CST
  • Israeli Tour Guide Mark Kedem Talks About The Cultural Aspects of What Class XX of OALP is Experiencing   Sat, 18 Feb 2023 22:17:23 CST

  • More Headlines...

       

    Ron salutes our daily email sponsors!

    Oklahoma Beef council Oklahoma Ag Credit Oklahoma Farm Bureau National Livestock Credit Ag Mediation Program P&K Equipment Oklahoma City Farm Show Union Mutual Stillwater Milling Oklahoma Cattlemen's Association KIS FUTURES, INC.
       
       
       
       
       

    Search OklahomaFarmReport.com

    © 2008-2024 Oklahoma Farm Report
    Email Ron   |   Newsletter Signup   |    Current Spots   |    Program Links

    WebReady powered by WireReady® Inc.