Safe dishes are prepared by safe cooks
Use care to keep pathogens away from your family feasts
By: Robert N. Brewer, Jr. Extension Tips

Store leftovers quickly and safely to eat afterward.

Cooking and sharing meals with loved ones is a traditional part of the holiday season and after. But don't forget to take care of leftovers, or you could invite foodborne illnesses to your holiday party.

It's great to spend time with family members after a holiday dinner. Just take the time to put away food dishes first.

Refrigerate or freeze meals within two hours of serving them. Refrigerators should be set at 41 degrees Fahrenheit or below. Freezers should be at 0 degrees Fahrenheit or below.

Temperatures are critical when it come to keeping food safely stored and cooking food. Many home refrigerators are way out of the safe zone of 41 degrees Fahrenheit. A refrigerator set at 50 degrees Fahrenheit is what we microbiologist call an incubator. That's where we grow bacteria for research. Whether you're making leftover ham or turkey dishes, be sure to reheat leftovers to at least 165 degrees Fahrenheit.

After four days, though, leftovers should be eaten, frozen or thrown away.

Americans like to share food along with their good time and celebrations. But without using proper handling rules, you could share foodborne illness with your family and friends.

Tips for proper food handling:

*Wash your hands before and during food preparation.

*Defrost frozen meats, poultry inside your refrigerator or below 40 degrees Fahrenheit and thoroughly cook food immediately after defrosting in a microwave.

*Clean and sanitize food preparation surfaces after exposure to raw meats, poultry, fish or eggs.

*Cook ground beef and other meats, poultry and eggs thoroughly.

*To store food, divide into smaller quantities that will cool quickly.

*Transport food in insulated carriers designed for hot or cold foods. Keep hot foods above 140 degrees Fahrenheit.