Foodborne illness (food poisoning) is caused by eating food contaminated with certain bacteria, viruses or parasites. These bacteria are sometimes found in or on the following: raw and undercooked meat, poultry, fish and their juices, the surfaces of and/or in the juices of raw fruits and vegetables, unpasteurized (raw) milk and (raw) milk products, like raw milk, soft and semi-soft cheeses, and raw and lightly cooked eggs. Since these foods are often part of the menu at many holiday meals and parties (e.g., cheese, fruit and vegetable platters, seafood, turkey, tourtière, baked goods, eggnog and cider), it is a good idea to take extra care when preparing, cooking, serving and storing food during the holiday season. Health Canada notes that there are four basic steps you should always follow to help reduce the risk of foodborne illness: 1 Clean: Wash hands, contact surfaces (like kitchen counters) and utensils often to avoid the spread of bacteria. 2 Separate: Keep raw foods separate from cooked and ready-to-eat foods to avoid cross-contamination. 3 Cook: Make sure you kill harmful bacteria by cooking foods to the proper internal temperature. Eat hot foods while they are still hot. 4 Chill: Keep cold foods cold.
Bacteria can grow rapidly when food is allowed to sit in the so-called danger zone: between 4° C (40° F) and 60° C (140° F). Throw out perishable food that has been allowed to sit at room temperature for more than two hours. You cannot tell whether food is contaminated with surface bacteria by the way it looks, smells or tastes. When in doubt, throw it out!
Holiday buffets: Use warming trays, chafing dishes or crock pots to keep hot foods hot. Keep cold foods cold by putting serving trays on crushed ice. If food remains at room temperature for more than two hours, throw it away.
Also, do not add new food to serving dishes that are already in use. Instead, use a clean platter or serving dish each time you re-stock the buffet.
Provide serving spoons and tongs for every dish served. Even finger foods like cut vegetables, candies, chips, nachos and nuts should have serving tools to prevent contamination between guests.
Travelling with food: Keep hot foods hot (at or above 60° C /140° F) and cold foods cold (at or below 4° C /40° F).
For more details and food safety tips for the holidays, visit the Health Canada website.
