| Food makes the holidays more festive. At
| |
| | clean spoon every time you taste food.13.
|
| this time of year you enjoy family
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| | Clear leftover food quickly and
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| dinners, church potlucks, office parties,
| |
| | refrigerate.AT WORK1. Ask a knowledgable
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| buffet lunches, cookie exchanges, and
| |
| | person to be in charge.2. Refrigerate
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| cups of cheer. Gifts are exchanged, too,
| |
| | donated food immediately.3. Wash hands
|
| and food poisoning is the "gift" you
| |
| | before handling food. (Buy several
|
| don't want.Though it's relatively rare in
| |
| | bottles of hand sanitizer.)4. Label foods
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| the US, food poisoning can happen to
| |
| | so people know what they're eating.5.
|
| anyone, according to MedlinePlus. That
| |
| | Tell people if food contains nuts or
|
| doesn't mean much if you're the one who
| |
| | soy.6. Serve food in small batches, not
|
| gets it. You may get food poisoning at
| |
| | all at once.7. Keep mayonnaise-based
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| home or while traveling. Each year 60-80
| |
| | foods icy cold.8. Keep hot foods really
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| million (that's MILLION) people around
| |
| | hot.9. Don't leave food out for more than
|
| the globe get food poisoning.If you've
| |
| | two hours.10. Provide clean storage
|
| had food poisoning you know it's awful,
| |
| | containers for leftovers. Write the food
|
| so awful you thought you were going to
| |
| | and date on all containers.11. Discard
|
| die. Some people do die. The FDA says
| |
| | food that hasn't been refrigerated for
|
| food poisoning is especially threatening
| |
| | more than four hours.AT A RESTAURANT1.
|
| to kids five years old and younger, and
| |
| | Check to see if food handlers are wearing
|
| the elderly. E.coli can cause hemolyptic
| |
| | plastic gloves.2. Find out if the food
|
| uremic syndrome, which can lead to kidney
| |
| | handlers are handling money. (Money is
|
| damage and, in some cases, death.The
| |
| | often contaiminaed with human feces.)3.
|
| symptoms of food poisoning are nasty:
| |
| | Is there a cough shield over the food
|
| nausea, vomiting, diarrhea, fever,
| |
| | table?4. Skip the salad bar if the
|
| headaches, and weakness. Food poisoning
| |
| | ingredients aren't on ice.5. Check to see
|
| strikes within two-to-four hours after
| |
| | if the restaurant has a clean plate
|
| eating contaminated food and it can last
| |
| | policy for additional servings of
|
| as long as 10 days. Prevetion is the
| |
| | salad.6. Don't eat salad dressing that's
|
| best defense against food poisoning.Mayo
| |
| | in open bowls on the table.7. Make sure
|
| Clinic, in an Internet article called
| |
| | hot food is kept in warming pans,
|
| "Serve it Up Safe: 8 Ways to Prevent
| |
| | kettles, and hot plates.8. Each dish
|
| Food-Bourne Illness," lists some
| |
| | should have its own serving spoon or
|
| prevention tips, such as washing linens
| |
| | fork.9. Servers should bring buffet foods
|
| often and washing equipment, including
| |
| | out in small batches.10. Does the menu
|
| your meat thermometer, in hot, soapy
| |
| | say all beef will be cooked to medium
|
| water. To be in the safe side, the
| |
| | temperature?11. Hamburgers should be
|
| article says you should reheat leftovers
| |
| | cooked until the internal temperature is
|
| to an internal temperature of 165
| |
| | 160 degrees.12. Write the food and date
|
| degrees.Practice safe food handling
| |
| | on your doggie bag/box."Everyone is at
|
| during the holidays. Unsure about what
| |
| | risk for foodbourne illness," according
|
| to do? The USDA Food and Safety
| |
| | to the FDA's Food Safety Education
|
| Inspection Service has published a
| |
| | Website. That makes food safety your
|
| colorful booklet called "Cooking for
| |
| | business. Call the local public health
|
| Groups." You'll find the booklet on
| |
| | department if you see unsafe food
|
| You'll find additional information on
| |
| | practices. And follow the FDA's advice
|
| And follow these tips to keep your tummy
| |
| | during the holidays: When in doubt throw
|
| safe during the holidays.AT HOME1. Wash
| |
| | it out!Copyright 2005 by Harriet Hodgson.
|
| your hands well before handling food.2.
| |
| | To learn more about her work go to
|
| Use paper or cloth dishcloths, not
| |
| | Hodgson has been a nonfiction writer for
|
| sponges.4. Separate raw foods from
| |
| | 27 years and is a member of the
|
| ready-to-eat foods.5. Store washed
| |
| | Association of Health Care Journalists.
|
| produce in a different container, not the
| |
| | Before she became a health writer she was
|
| original.6. Keep cold foods at 40 degrees
| |
| | a food writer for the former "Rochester
|
| or less.7. Keep hot foods at 140 degrees
| |
| | Magazine," in her hometown of Rochester,
|
| or more.8. Double-bag leaking meat and
| |
| | MN. Her 24th book, "Smiling Through Your
|
| poultry packages or seal them in plastic
| |
| | Tears: Anticipating Grief," written with
|
| wrap.9. Thaw meat and poultry in the
| |
| | Lois Krahn, MD, is available from A
|
| refrigerator, not on the counter.10.
| |
| | five-star review of the book is also
|
| NEVER eat frozen meat, poultry or fish
| |
| | posted on Amazon. The book is packed
|
| that has been thawed and refrozen.11.
| |
| | with Healing Steps - 114 in all - that
|
| Check internal temperature of meat and
| |
| | lead readers to their own healing path.
|
| poultry with a thermometer.12. Use a
| |
| |
|
