Home > Food Safety during Festive Season

Food safety during the festive season is especially important, as this is a time when large amounts of food are prepared, shared, and stored—sometimes in less-than-ideal conditions. Here are key tips and best practices to ensure food safety during festive celebrations:

Food Safety Tips for the Festive Season:

Safe Food Shopping:

• Check expiry dates on packaged foods.
• Separate raw meat and seafood from ready-to-eat items in your cart and shopping bags.
• Buy frozen and perishable foods last to keep them cold longer.

 Cleanliness is Key:

• Wash hands thoroughly with soap and water before and after handling food.
• Clean all kitchen surfaces, cutting boards, and utensils before and after use.
• Use separate cutting boards for raw meats and vegetables.

Proper Food Storage:

• Refrigerate perishable items within 2 hours (or 1 hour if it’s hot outside).
• Keep your fridge at or below 4°C (40°F) and freezer at -18°C (0°F).
• Don’t overload the fridge—cool air needs to circulate.

 Safe Cooking Temperatures:

• Cook meat to safe internal temperatures:
  • Poultry: 75°C (165°F)
  • Beef, pork, lamb (steaks, chops): 63°C (145°F) + 3 mins rest
  • Minced meat, sausages: 71°C (160°F)
• Use a food thermometer—don’t guess based on color.

 Smart Leftover Handling:

• Store leftovers in shallow containers for quicker cooling.
• Label and date leftovers; use within 3–4 days.
• Reheat leftovers to at least 74°C (165°F).

 Avoid These Common Mistakes:

• Thawing meat on the counter → Thaw in the fridge, cold water, or microwave.
• Tasting food to check if it’s still good → Smell and look are not reliable indicators.
• Leaving buffet-style food out too long → Use warming trays or ice packs to maintain safe temps.

 Safe Food Gifts:

• If gifting homemade food (like baked goods or canned items), follow safe preservation and packaging practices.
• Clearly label ingredients to avoid allergy risks.

 Food Safety Checklist for Festive Events:

• Have soap and hand towels available for guests.
• Keep hot foods hot (above 60°C / 140°F) and cold foods cold (below 4°C / 40°F).
• Ensure someone is monitoring buffet food temperature.
• Discard food that has been out for more than 2 hours.

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