Follow a Recipe for Food Safety

For many people, food makes the party. All other elements can be average, but if the food is delicious, the event is a success. Regardless of whether you’re hosting two or two hundred, there’s more to serving food than just ensuring it is enjoyed — food safety should also be a top priority.

Food-borne illnesses, also known as food poisoning, are often linked to improper handling and preparation of food. Food-borne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year, according to the Center for Disease Control (CDC). Known pathogens account for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths. Some of the top pathogens include salmonella, listeria, and toxoplasma.

When planning your party and menu, keep these important food-safety tips in mind:

SAFE FOOD PURCHASING/STORAGE

Convenience foods — These foods can be lifesavers and offer quick alternatives when you don’t have the time to prepare everything from scratch. From deli meats to canned products, convenience foods are plentiful. Remember, these products — although often carefully packaged — do have a limited shelf life. Deli meats should be discarded three to five days after purchase. Canned foods should be avoided if they show signs of bulging. Clean cans before opening them to avoid the chances of food contamination. Frozen foods should be selected from the back of the grocer’s freezer where they have the best chance of staying frozen. After thawing out frozen foods, do not refreeze them as pathogens can infiltrate the product during the thawing process. Use promptly or trash.

Dairy products — Milk and cheeses have a relatively short shelf life, depending upon consistency. Generally, the softer the dairy product, the shorter a time it can last without spoiling. Purchase these items at the tail end of a shopping trip to maintain their chill and store within the refrigerator to keep them cold. Milk shouldn’t be stored on a refrigerator door where it is subjected to the warming temperatures each time the door is opened. In regard to eggs, only purchase those that are stored in a refrigerated unit. Eggs must be chilled to maintain freshness. Avoid eating raw eggs or products that contain them, such as uncooked cookie dough, Caesar dressing or “health drinks.�?

Produce — As a rule of thumb, make small, frequent produce purchases rather than large ones. This will eliminate spoilage at home and ensure you’re eating tasty, fresh fruit. Don’t purchase produce with bruises, cuts or mold. Promptly store produce that needs refrigeration. Bananas and potatoes don’t need refrigeration. If you’ve cut up the produce, refrigerate within two hours. Throw away any leftover cut produce that has been left at room temperature for more than two hours, like those served with dips, etc.

Meats/poultry — Pick out meats that have been tightly packaged and look for Safe Food Handling labels, which tell you that the meat was prepared in a safe manner. Poultry should be pink in appearance, not gray or yellow. Store meats in the coldest part of the refrigerator, the meat bin, or freeze it for use at a later time. Raw meat and poultry should be used within three to four days of purchase if stored in the fridge.

SAFE PREPARATION

The safest way to avoid food-related illnesses is to be diligent in washing up. When handling any raw foods, thoroughly wash your hands in soapy water prior to touching any food. Produce should be scrubbed in cool water to remove any pesticides prior to use (there are produce brushes for this purpose). Even fruits that will need to be peeled, such as oranges or melons, should be washed because surface pathogens could contaminate the fruit during peeling. An easy thing to do is to wash produce upon purchase and store it in tightly sealed baggies so it will be ready for use when you’re cooking. Strawberries and mushrooms should be washed closer to use time because they can get moldy if washed too far in advance.

When handling meats and poultry, always use caution. Foods that are being thawed from the freezer should NEVER be defrosted on a counter at room temperature. It may take longer, but a safer spot is in the refrigerator. Or take advantage of the defrost setting of the microwave. Always use a separate cutting board for meat than for produce. If it helps, color-code the cutting boards so no cross-contamination can occur. Wash your hands again, as well as any surface areas that came in contact with food after preparation is finished.

SERVING AND DISPLAY

Remember that foods that are supposed to be served hot should remain hot, and the same can be said for cold menu items. Buffets or occasions where food is left to sit out at room temperature are inviting trouble. Use chafing dishes to keep foods heated, and set dips, produce and other refrigerated items on ice. Remove any items that have been left out too long and discard — better safe than sorry when it comes to food-borne illnesses. Check the internal temperature of meats and poultry with a thermometer and ensure that they are of the right temperature for safe serving. If guests arrive late, offer to reheat items or take them out of the refrigerator. It might mean more work, but at least you are taking measures to guarantee safety for the guests.

LEFTOVERS

If you’re like any good party host, you’ve ensured there are plenty of foods to snack upon, which means you may have a refrigerator full of leftovers. Any prepared meat dishes should be eaten within three days and then tossed. The same can generally be said for soft cheeses, provided they weren’t left out and then refrigerated. Harder cheeses like provolone or cheddar can be stored tightly wrapped for two weeks or more.

If you have doubts about when you will enjoy the leftovers, freeze them instead. Just label with the date they were put into the freezer. Remember, food quality declines when foods are frozen, so don’t let them sit in there too long. If you haven’t eaten the food in a few months’ worth of time, get rid of it.

By taking the right precautions, you can help ensure guests will go home with a stomach food of delicious — and safe — food. Their only cause for stomach upset should be due to overindulgence.