Uninvited guests can spoil holidays

With all the time, effort and planning that goes into holiday cooking, it’s tempting to take a few shortcuts when it comes to preparing the meal. But don’t.

Food preparation practices popular during this time of year can increase the risk for unwelcome bacteria and food-related illness. Hectic schedules may contribute to cutting corners in the kitchen, and home cooks may be less familiar with cooking the large pieces of meat often served at this time of year. Buffet dinners and large-group meals also pose special challenges.

Keep dining experiences safe and enjoyable this holiday season by following these tips:

• practice the clean-separate-cook-chill guidelines;
  • Clean: Wash hands and food-contact surfaces often.
  • Separate: Don’t cross-contaminate; this is especially important for raw meat and seafood.
  • Cook: Cook to proper temperatures. Use a food thermometer.
  • Chill: Refrigerate promptly.
• keep hot foods hot and cold foods cold. The “danger zone” for the growth of harmful bacteria is 40-140 degrees Fahrenheit.
• perishable foods should not be left at room temperature for more than two hours. (Try not to be the last through the buffet line.)
• enjoy commercial eggnog, but stay clear of home-prepared eggnog made with raw eggs. Salmonella, present in raw and undercooked eggs, also is a risk in raw, homemade cookie dough containing eggs.
• follow food-safety guidelines for the preparation, handling and storage of homemade food gifts.

For more information, go to the Gateway to Government Food Safety Information seasonal advice pages at http://www.foodsafety.gov/~fsg/holiday.html online.