Food Safety Tips
November 21, 2016
NEWS RELEASE CONTACT: CHRIS LOXTERMAN (440) 350-2543
November 21, 2016 LAKE COUNTY GENERAL HEALTH DISTRICT
LAKE COUNTY GENERAL HEALTH DISTRICT RECOMMENDS FOOD SAFETY TIPS
With the holiday fast approaching, Lake County General Health District recommends the following food safety tips when planning your holiday meals.
- Plan ahead for enough oven, refrigerator and freezer space.
- Refrigerate food promptly after shopping. When making several stops, purchase perishable food last.
- Always wash hands before cooking.
- Thaw a turkey submerged in cold running water for several hours or in the refrigerator for several days using a drip pan to catch leaks.
- Roast the turkey and stuffing to a minimum internal temperature of 1650F measured in the innermost part of the thigh and the thickest part of the breast with an accurate thermometer. Do not rely on a pop up indicator.
- Wash everything that comes in contact with raw eggs, raw meat, or raw poultry and its juices, including the sink, utensils, cutting board and your hands.
- Never place cooked food back on the same plate that held raw food.
- Discard any perishable food that is left out at room temperature longer than 2 hours. When in doubt, throw it out.
- Promptly refrigerate leftovers. Divide food into smaller portions to chill quickly.
- If transporting food, use insulated coolers to keep food hot or cold. Wrapping casseroles in newspapers will also help food keep the appropriate temperature.
- Custard pies, including pumpkin must be stored in a refrigerator.
- Homemade eggnog must be made with pasteurized eggs.
Please contact the Health District at (440) 350-2543 with any questions. The Lake County General Health District wishes everyone a safe and healthy Holiday season.