PUBLICATION W1330B
Food Safety for Holiday Gatherings
If you have questions about this resource, contact your county Extension office.
Summary
Keep holiday gatherings safer by following four food safety steps: clean, separate, cook, and chill. Wash hands and surfaces, rinse produce, and avoid cross contamination by keeping raw meat and poultry away from ready to eat foods. Use a meat thermometer and cook foods to safe temperatures, then keep hot foods above 140 F and cold foods at or below 40 F. Refrigerate leftovers within 2 hours, and skip washing or stuffing the turkey for safer handling.
Publications in Series: Holiday Food Safety
Harvested for You
Based on the subjects and categories of this publication, you may be interested in the following resources.
Canning Homemade Food Items Under the Tennessee Food Freedom Act (TFFA): Water Bath or Pressure Canning?
TCS or Not? A Practical Guide for Homemade Food Processors
Icings, Frostings and Fillings: Is Refrigeration Required for Food Safety?
