Policy Point Wednesday: Holiday Food Safety

Policy Point Wednesday: Holiday Food Safety

Holiday dinners are notoriously large – and large dinners usually means leftovers!  Make sure your leftovers don’t go to waste – and don’t make your family sick!  Here are some tips to make sure nobody has any regrets about food over the holiday season:

The UK’s food safety site, the Food Standards Agency (click through and check the rest of their page!) offers these tips:

The 4Cs of Christmas


Store food that needs to be chilled in the fridge until you need it. By keeping food cold, you slow the growth of food poisoning bugs.

Don’t pack food too tightly in the fridge as the cold air needs to circulate to cool your food.

Make sure the fridge temperature is running below 5°C (41°F). This can be easily done with an inexpensive fridge thermometer.


Always wash your hands with soap and warm water. Dry your hands thoroughly before and after handling food, especially when handling and preparing raw meat, poultry and vegetables.

Avoiding cross-contamination

Keep all raw food, whether it’s your turkey, other meat or vegetables, separate from ready-to-eat foods to avoid cross-contamination.


Make sure your turkey gets cooked thoroughly and is steaming hot all the way through. (140 degrees Fahrenheit)

When you cut into the thickest part of the turkey, none of the meat should be pink. If juices flow out when you pierce the turkey or when you cut into the thigh, they should be clear.


And, from Feast Your Eyes, Inc., this useful infographic on food safety:

From www.feastyoureyes.ca

Have a safe and happy holiday!

Filed under: Food News

Leave a comment