Genesee County Health Department

Better Life Through Better Health

Food Safety During Holidays

Follow these basic tips to keep food safe during the holidays:

TRAVELING WITH FOOD. When transporting hot food, keep covered containers hot by wrapping first in clean towels and then newspapers and pack in a corrugated box or insulated cooler. Serve or reheat within 2 hours. To transport cold food, seal in a water tight bag and place it in an ice chest that contains ice cubes or freezer packs.

FOODS IN THE MAIL. When mailing cold or frozen food, use an insulated cooler or heavy corrugated box packed with frozen gel-packs or dry ice. Label the outside of the box "Perishable--Keep Refrigerated". Ship the package by overnight delivery and alert the recipient to arrange for a delivery date. Perishable mail order food should arrive still frozen or cold-to-the-touch--if not, don't eat the food. Always check the label on the item for storage instructions. If the food is to be kept cold, refrigerate or freeze it immediately.

HANDLING PRECOOKED DINNERS AND LEFTOVERS. If you purchase a pre-cooked holiday dinner at a restaurant or deli, keep the hot items hot and the cold items cold until the meal is served. Hot means 135°F or hotter. Cold means 41°F or colder. Harmful bacteria can multiply rapidly between these temperatures. Perishable foods held at room temperature for more than four hours are generally unsafe. Pre-cooked meals picked up a day or more in advance of service should be handled just like leftovers: place the foods in small containers and refrigerate them immediately. Leftovers to be served hot should be reheated thoroughly to 165°F. Use an accurate food thermometer to assure safe food temperatures are achieved.

For more information on this and other important health issues visit the Genesee County Health Department website at www.gchd.us, or call the Genesee County Health Department at 257-3612.