Nov 24, 2009 By Herald Standard Staff 2 min read

As the holiday season approaches, many people are making plans for special meals. But before you serve those meals to your family and friends, make sure you follow good food safety practices.

To wit:

n Wash your hands often. This is one of the best ways to prevent the spread of bacteria. Add some cheer to hand washing by singing your favorite carol for 20 seconds while you lather up.

n Deck the kitchen with two festive-colored cutting boards – one strictly for raw meats and the other for ready-to-eat foods. When juices from raw meats or germs from unclean objects come into contact with cooked or ready-to-eat foods, cross contamination occurs.

n Take the guesswork out of cooking that holiday turkey or roast, by using a meat thermometer. Harmful bacteria are destroyed when food is cooked to proper internal temperatures. The temperature must reach 180 degrees F. in the innermost part of the thigh of a whole turkey and 165 degrees F. in the center of the stuffing inside the turkey before it is done. Cook a turkey breast to 170 degrees F.

n Leftovers need to be put in the refrigerator or freezer within two hours of when the food is put on the table to avoid temperatures that promote bacteria growth. Remove leftover turkey from the bone and store it separately from the stuffing and gravy in shallow containers with tight fitting lids. Use the turkey within three to four days or store it in the freezer. Stuffing and gravy should be used within a day or two and reheat leftovers to 165 degrees.

n Many families enjoy making holiday cookies. While raw cookie dough may taste good, it is not so good for the tummy. Avoid eating foods that contain raw eggs, such as cookie dough or cake batter.

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Cathy Brady is an educator for the Penn State Cooperative Extension in Fayette County.

For additional information, call 724-438-0111.