Attention to Food Safety Ensures a Great Thanksgiving: 5 Safe Ways to Prepare & Host a Holiday Buffet Safety

The fall holiday season reigns in terms of total grocery sales in the United States. According to the U.S. Census Bureau, November and December reign in terms of total grocery sales with $52.5 billion and $52.7 billion in sales respectively. This abundance of food going home with people indicates a busy season of food preparation during the holidays.

Gathering around the table and sharing meals is how we celebrate holidays with loved ones, neighbors and co-workers. The non-profit Partnership for Food Safety Education (PFSE) has timely advice to support you in setting up a safe and delicious holiday buffet.

“You do many things to create a wonderful holiday gathering for your friends and families,” said Shelley Feist, PFSE executive director. “Keeping food safety and hand hygiene top-of-mind as you prepare your party ensures a healthy, happy time for the ones you love.”

The Partnership offers five key ways to keep unwanted germs away from your holiday gathering:

• Keep a Clean Scene: Before cooking and after handling raw ingredients such as meat, poultry, eggs and flour, wash your hands with soap and water for 20 seconds. It sounds simple, but recent USDA research found that 97 percent of people are failing to wash their hands properly. Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food. This short, animated video shows how to Keep a Clean Scene at home when preparing meals.

• Thaw Foods Safely: Thaw frozen ingredients in the refrigerator, in cold water or in the microwave. For safety, never thaw food at room temperature!

• Keep Hot Foods Hot: Place hot foods in chafing dishes, slow cookers or warming trays at 140 degrees F or warmer. Bacteria can multiple rapidly between 40 degrees F and 140 degrees F. Use a food thermometer to monitor the temperature and ensure food is being held at 140 degrees F or higher on your buffet.

• Keep Cold Foods Cold: During your event, arrange and serve perishable foods on several small serving platters. Put one platter on the buffet table and store the other platters in the fridge. Swap them out every two hours. Nest platters in bowls of ice on the buffet table.

• Handle Leftovers Safely: Divide large portions of leftovers like beef, turkey, gravy, dressing, stews and casseroles into smaller portions in shallow food storage containers. Refrigerate leftovers within two hours. A constant home refrigerator temperature of 40 degrees F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure your refrigerator temperature is at 40 degrees F or below. Eat leftovers within three to four days.

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