Don't let your family eat themselves sick this Thanksgiving.
The holidays are approaching, and for many people that means cooking and baking for gatherings with family and friends. It’s a good time to revisit food safety practices and, perhaps, learn a few things you might not have realized can help you and your loved ones avoid food-borne illnesses.
The following are food safety guidelines from experts that can help you and your loved ones stay healthy and have a great holiday season, and beyond: If you’re unsure about pantry items, Julie Harrington, a chef, registered dietitian and co-author of The Healing Soup Cookbook says, “The general rule of thumb is that canned food has a shelf life of at least two years.”
Leftovers are a wonderful way to save time, but it’s important to store and reheat them correctly. Guadagna recommends separating leftovers into small, shallow containers, each with a one-meal portion, and refrigerating immediately — even if the food is still hot. This reduces the growth of bacteria and ensures it cools quickly.
Harrington recommends planning ahead for large frozen items: “A large item like a turkey needs at least a full twenty-four hours per 5 pounds of weight if your fridge is set to 40 degrees,” she says. Once raw meat has been in the marinade, the marinade is not safe to eat. Don’t use it as a sauce or to baste the meat when cooking unless you bring it to a boil first.
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