food safety

8 Essential “Always” of Holiday Food Safety

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Article by Indu Upadhyaya, Ph.D., Assistant Extension Educator, Food Safety

Holiday gatherings bring families and friends together, to spread more joy and happiness. While the merriment begins around Thanksgiving and continues until the New Years’, the food during holiday buffets, the party trays, the turkey, and other delicacies remain the main attraction of gathering. But be aware that a well-meaning and much anticipated get together can easily turn sour if the food is not safely prepared, served, or stored. Food safety should be diligently taken care of, especially during holidays, as in the delight of the season, negligence could cause serious health consequences.

dinner table set for a holiday meal with candles in the middle
(Sean Flynn/UConn Photo)

Most people who get sick from eating contaminated food, might have mild illness and recover early, however susceptible populations can see lasting effects or even death. The Centers for Disease Control and Prevention (CDC) estimates that each year roughly one in six Americans get sick from contaminated food. Approximately 128,000 are hospitalized, and 3,000 die due to foodborne diseases across the country. These data are out of reported cases, thereby not including cases of undocumented, non-reported stomach indigestions and/or mild diarrhea or vomiting. The real number of patients getting sick from foodborne illnesses is still an unknown and hard to predict.

What you can do this season is control food contamination in your own home and community. Start with these simple steps aligning with USDA holiday food safety guidelines.

Here are the eight “always” of food safety to help everyone stay healthy during the holiday season:

1. Always wash your hands.

It’s a simple rule to follow, yet many easily forget in the midst of festivities. Wash your hands with soap and water for at least 20 seconds. Wash hands:

  • Before you start preparing food,
  • After using the bathroom,
  • Before serving food and eating,
  • After you handle raw meat, poultry, fish, seafood, and eggs.

    2. Always clean and sanitize

    Clean and sanitize any surfaces that have touched raw turkey, meat or fish and their juices and will later touch food such as kitchen counters, sinks, stoves, tabletops, etc.

    • Cleaning: with soap and hot water, and a paper or dish towel. Use these to remove any dirt and debris you can see.
    • Sanitizing: sanitize the surfaces to kill any remaining germs. Different food grade sanitizers or sanitizing wipes can be used. Allow to air dry and follow the label instructions on commercial sanitizers to determine whether you need to rinse food preparation areas after use.

    Food borne bacteria like Campylobacter and Salmonella, found in poultry products, can survive on countertops and other kitchen surfaces from four to up to 32 hours, so make sure you repeat this step after handling raw meats or turkey.

    Don’t forget to clean and sanitize any areas that will encounter the turkey before and after cooking.

    3. Always thaw the frozen meat/turkey safely.

    Always follow USDA recommended thawing. There are three ways to safely thaw a turkey: in the refrigerator, in cold water and in the microwave.

    • Refrigerator thaw: Turkey can be safely thawed in a refrigerator. Allow roughly 24 hours for every four to five pounds of turkey. After thawing, a turkey is safe in a refrigerator for one to two days, before cooking.
    • Cold water thaw: The cold-water thawing method will thaw your turkey faster but needs to be done very carefully. When thawing in a cold-water bath, allow 30 minutes per pound and submerge the turkey in its original wrapping to avoid cross-contamination. Change the water every 30 minutes until the turkey is thawed. Cook immediately after thawing.
    • Microwave thaw: Smaller sized turkeys that fit in the microwave can be thawed using this method. Make sure to follow manufacturer’s recommendations. Cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process, bringing the food to the “Danger Zone” (between 40-140°F).

    It’s safe to cook a completely frozen turkey; however, it will take at least 50 percent longer to fully cook. Remember to never thaw your turkey in hot water or leave it on a countertop.

    4. Always separate food items to avoid cross contamination.

    Cross-contamination is the spread of bacteria from raw meat and poultry onto ready-to-eat food, surfaces, and utensils. To avoid this, always use separate cutting boards — one for raw meat and poultry, and another for fruits and vegetables. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash the cutting board, knife, and counter tops with hot, soapy water.

    USDA recommends not to wash your raw poultry due to the risk of splashing bacteria throughout your kitchen. It can easily lead to aerosolizing bacteria and cross contamination.  As mentioned earlier, always clean and sanitize any surfaces that have touched raw turkey and its juices. That includes counters, sinks, stoves, tabletops, utensils, and plates. Sinks are the most contaminated areas of the kitchen, so keep them clean and don’t transfer any dirty items to clean spaces. It’s important to pay attention to your movements in the kitchen to avoid cross-contamination.

    5. Always cook thoroughly.

    Always follow a standard recipe to cook properly. Make sure your turkey is cooked to a safe final internal temperature of 165°F by using a reliable food thermometer. Check the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Cook your turkey at 325°F until its internal temperature reaches at least 165°F. Cooked, hot foods should be kept at 140°F or warmer.

    When cooking a stuffed turkey, pay attention that the turkey, as well as the stuffing inside of it, reaches at least 165°F. Even if the turkey itself reaches 165°F, the stuffing inside may take longer. Its best to prepare your stuffing and turkey just before cooking. Using a cold stuffing makes it more difficult to reach the safe temperature of 165°F. Stuff the turkey loosely and use ¾ of a cup of stuffing per pound of turkey. Use a moist stuffing rather than a dry stuffing because heat destroys bacteria better in a moist environment. To be on the safe side, cook stuffing separately.

    If cooking other meats, cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. If you prefer, you may choose to cook the meat to a higher temperature.

    For ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160°F as measured with a food thermometer.

    For baked goods, avoid eating foods containing raw eggs or uncooked flour, such as cookie dough or cake batter. It’s tempting to sneak a taste during preparation, but pathogens like Salmonella present in these ingredients can lead to food poisoning if not cooked first.

    6. Always follow the two-hour rule.

    All perishable foods must be refrigerated within two hours of coming out of the stove or fridge, or one hour if the ambient air temperature is above 90°F. Never forget this two-hour rule put forth by USDA. After two hours, perishable food will enter the “Danger Zone” (between 40°F and 140°F), which is where bacteria can multiply quickly and cause the food to become unsafe. Discard all foods that have been left out for more than two hours.

    7. Always keep warm food warm and cold food cold.

    Remember the rule — keep hot foods hot and cold foods cold.

    • Always transport hot foods by wrapping the dishes in insulated containers to keep their temperature above 140°F.
    • Always transport cold foods in a cooler with ice or gel packs to keep them at or below 40°F.

    When serving food to groups, maintain the temperature by using chafing dishes or crock pots and ice trays. Hot items should remain above 140°F and cold items should remain below 40°F. Temperature abuse of food is one of the main reasons for people falling sick very often. Always follow proper guidelines.

    8. Always store leftovers appropriately.

    Everyone looks forward to Thanksgiving leftovers. But they must be stored and refrigerated promptly to be safe to eat. After the turkey is served, immediately slice, and refrigerate it on shallow platters. Store leftover food in shallow containers and refrigerate promptly. Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days. Thanksgiving leftovers are safe to eat up to four days in the refrigerator. In the freezer, leftovers are safely frozen indefinitely but will keep the best quality from two to six months.

    Always reheat all leftovers to 165°F, and check that temperature with a food thermometer. Cold foods should be kept at 41°F or less. And as they say, when in doubt, throw it out! Do not try to save potentially contaminated food.

    Lastly, don’t prepare foods if you are sick or showing symptoms of vomiting or diarrhea or if you recently had such symptoms. Many foodborne illnesses are transmitted unknowingly by human error, by a food preparer who had these symptoms. If you are ill, let someone else do the cooking so you can have a safe and enjoyable meal with your family and friends.

    References and additional resources:

    Ask UConn Extension: Residential Gardens and Flooding

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    The recent flooding has impacted many in Connecticut, including residential gardeners. UConn Extension has collected information on flood resources and information all in one place at https://s.uconn.edu/flooding. Below are answers to some questions specifically pertaining to home gardeners:

    Can the produce be eaten after a flood?

    person wearing tall rain boots standing in a muddy puddleThis is a very difficult question to answer. The simplest and safest answer is a resounding, “No! You cannot eat produce from your flooded garden.” The floodwaters may have come from pastures, sewage treatment facilities, and other sources of disease-causing contamination. Produce has too many nooks and crannies to thoroughly clean and disinfect. Cooking or preservation does not render it safe to eat. Fresh produce that was submerged by floodwaters should be discarded. Seeds and young plants are unlikely to survive being submerged by floodwater. You will observe discolored leaves and stunted growth, or plant death. However, if a flood occurs early in the growing season, it may be possible to salvage at least some of the garden produce. All produce that is consumed uncooked or raw, e.g., spinach, lettuce, cabbage, should be discarded. Soft fruits, such as strawberries and all melons must be discarded. Flood-damaged garden produce that is unfit for eating should not be preserved, including freezing, canning, or dehydrating. The recommended processing and cooking time may not be sufficient to kill pathogens. Early season crops that will not be harvested for 120 days and have not been touched by floodwaters may be safe to eat if cooked or peeled. It must be completely intact, with no cracks or bruises. If you are unsure if flood water contacted the produce, throw it out! Late-season vegetables that come from flowers produced on growth that develops after floodwaters recede should be safe. Visit UConn Extension’s food safety program for more information.

    How long after a flood do I have to wait to plant? 

    You can replant after the soil has fully drained and the top two to three inches of soil has completely dried. This may be up to 60 days. Plants that can be started later in the late gardening season after the flood should be safe after an early spring flood. Cover crops can be established on flooded gardens to remediate the soil for the next growing season, rather than letting it lie fallow. When your landscape floods, be patient. Many plants will recover over time. Again, where edible plants are concerned, the safest response is also the simplest, “No! You cannot eat produce from your flooded garden.” Find additional information from Penn State Extension.

    What produce can be planted mid to late summer?

    You can successfully grow some root crops, greens and other vegetables from late June, July or August plantings. It is important to know the average first frost date in your area. This will help you calculate when to plant these late vegetables so they will mature before cold weather damage. The Midwestern Regional Climate Center has produced an up-to-date of first fall and last spring freeze dates. Some vegetables will tolerate some frost and keep growing even when temperatures are in the low forties. Others cannot tolerate frost and stop growing in cool weather. Bush snap beans mature in 45 to 65 days, but even a light frost (temperatures between 30° and 32°) will kill the plants. Kale takes just as long to mature, but the plants continue to grow when temperatures are cool, and can survive cold down to about 20°F. Cool-season vegetables including kale and others in the cabbage family may be the best choice for mid-summer sowing. An earlier-than-expected frost will not kill them before they are ready to eat. Many of the cold-tolerant vegetables actually have better quality when grown in cool weather. More information: https://homegarden.cahnr.uconn.edu/factsheets/succession-planting/ and  https://extension.umn.edu/planting-and-growing-guides/planting-vegetables-midsummer-fall-harvest

    How should I treat my flooded lawn?

    If your lawn is flooded in the early spring, turf grasses can withstand several days of submersion without serious damage. The damage is done by a lack of oxygen and light. However, later in the summer, when temperatures are high, ponding water can cause damage or even loss within a few hours, mostly due to high water temperature. Once the floodwaters have receded, pick up any debris from the lawn. This is essential as the deposited debris is a safety hazard to persons operating equipment, like mowers. As soon as the lawn is dry, and this can take many days or even weeks, aerate it. If the soil temperature remained below 60°F and the water remained for four days or fewer, the turfgrass will probably recover. If the lawn was submerged for longer, repeat aeration in the autumn, and the following spring. Break up the aeration cores and over-seed in the autumn. Pre- or post-emergent herbicides may be needed to treat weed seeds that have come in with silt deposits. More information is available from Penn State Extension.

    What effect does flooding have on trees and shrubs?

    It is very difficult to determine the long-term effect of being underwater on trees and shrubs. Some woody plants tolerate wet soils better than others. All will suffer from a lack of oxygen when the floodwaters fill all the air spaces between the particles of soil. Usually, landscape plants can withstand being submerged for about a week. Remember that the waterlogged root systems may be affected by floodwater, even though the soil surface has begun to dry. This makes them susceptible to root-rot diseases. There is not much that you can do about flooded trees and shrubs except wait and hope for the best. Watch for signs of dieback: yellowing and dropping leaves. But, again, be patient. Just because the leaves drop, does not mean that the branch or plant is dead. Often the dropped leaves are a sign of stress and the plant will re-leaf later in the summer. Live stems and buds will have some green tissue – look under the branch bark. Remove limbs that are dead or physically damaged. More information is available from Penn State Extension.

    Answered by the UConn Extension Master Gardeners

    Meat and Poultry HACCP Course

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    HACCP for Meat and Poultry Processors

    (Course approved by International HACCP Alliance)

    This three-day International HACCP Alliance approved Meat and Poultry HACCP course will provide participants with the information they need to prepare a HACCP food safety program and plan for a plant under USDA/FSIS Grant of Inspection.

    *See additional information below flyer; click flyer to enlarge.

    *Course dates and times (must be present for entire course):

    Wednesday, August 23rd 9:00-5:00 (registration opens at 8:30)Thursday, August 24th 8:30 am to 5:00 pmAND Friday, August 25th 8:30 am to 12:30 pm

    Course location:Tolland Agricultural County Extension Center,

    John Elliott Building

    24 Hyde Avenue

    Vernon, CT 06066

    Registration:The cost of registration is $425 per person and covers program costs, continental breakfast, and lunch. You must pre-register. Space is limited. Registration materials must be received by August 10th. There will be no refunds after August 10.

    For information regarding program and registration, please contact: Indu Upadhyaya at (860)-786-8191 or indu.upadhyaya@uconn.edu

    To register online using a credit card please visit https://s.uconn.edu/haccptraining

    To register by mail, complete and mail the form at the end of the above flyer.

    Directions and parking:

    • From I-84 Eastbound, take Exit 67 for CT-31
      • Turn left onto CT-31 N and follow for ~0.4 mi
      • Turn right onto CT-30 N
        • Tolland Agricultural Center is about 0.10 mi on the right
    • From I-84 Westbound, take Exit 67 for CT-31
      • Turn right onto CT-31 N and follow for ~0.4 mi
      • Turn right onto CT-30 N
        • Tolland Agricultural Center is about 0.10 mi on the right

    Accommodations: If you need overnight accommodations, you may wish to try:

    Schedule (Subject to change.)

    Wednesday, August 23

    8:30 Registration, continental breakfast9:00 Introduction and Prerequisite Programs

    • Introduction, overview, regulations
    • Microbiological, Physical, Chemical Hazards

    12:15 Lunch1:00 HACCP Prerequisite programs and Preliminary steps

    • Good Manufacturing Practices; Standard Sanitation Operating Procedures; Standard Operating Procedures; other prerequisite programs
    • Description of product, ingredient list, flow chart
    • Breakout session #1

    5:00 Adjourn

    Thursday, August 24

    8:30 Breakfast on arrival, Q/A

    • Breakout session #1 reports HACCP Steps 1 & 2
    • Conducting a Hazard Analysis
    • Identifying Critical Control Points
    • Breakout session #2 and reports

    12:00 Lunch12:45 HACCP Steps 3, 4, 5

    • Establishing Critical Limits, Monitoring Procedures, and Corrective Actions
    • Breakout session #3 and reports HACCP Steps 6 & 7
    • Record Keeping and Verification

    5:00 Adjourn

    Friday, August 25

    Breakfast on arrival

    8:30 HACCP Implementation and Management

    • Breakout session #4 and Reports
    • Implementing and maintaining a HACCP Plan
    • Evaluation and closing comments

    12:30 Adjourn

    An Equal opportunity program provider and employer

    If you are an individual with a disability and need accommodations (including special dietary needs), please contact Indu Upadhyaya at indu.upadhyaya@uconn.edu or call her at (860)-786-8191 as early as possible prior to the event to help us ensure availability. Please be aware that advance notice is necessary as some accommodations may require more time for the University to arrange. A good faith effort will be made to provide accommodations up until the time of the workshop.

    Can the wildfire particles get into the soil and our food?

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    Can the particles in the air currently from the Canadian wildfires get into the soil and then into our food being grown locally?

    lettuce transplantsSmoke and ash from current Canadian wildfires have raised questions about the safety of produce growing on farms and gardens in Connecticut and beyond. While the number 1 concern from wildfire smoke is human health, chemicals found in the smoke don’t just stay in the air and can deposit onto plants and soils.

    From a food safety perspective, there is generally low concern about the chemicals present on soils and produce. A study conducted in California examined 200 samples of greens (collard greens, lettuces, kale, and chard) that were exposed to wildfire smoke and ash. The study found no detectable levels of lead, arsenic, mercury, or chromium in any of the samples. However, it is still important to practice basic food safety measures, such as washing hands before handling produce and thoroughly washing produce before consumption.

    When the smoke is light to moderate, it can actually enhance crop growth by diffusing light into the plant canopy. However, severe smoke that blocks sunlight can negatively impact photosynthesis and hinder plant growth and development.

    Toxic gases present in smoke, such as nitrous oxide, sulfur dioxide, and ozone, can enter plants through their stomata and cause damage to plant tissues. Ozone, in particular, can burn or oxidize tissues in sensitive plants like cucumber, watermelons, beans, and potatoes. Exposure to wildfire smoke can affect the flavor of certain crops like wine grapes, giving them a smoky taste. The reduced photosynthesis and presence of toxic gases can increase plant stress and delay the physiological processes, resulting in delayed growth and harvest. Pollinator activity is also reduced due to smoke there by having a potential issue with crop pollination.

    Smoke from wildfires can also have indirect effects on agriculture, creating a ripple effect throughout the farming process. The health concerns of farm workers due to the presence of smoke can hinder various farm activities, including crop scouting, fertilization, spraying, and other essential tasks. These disruptions have the potential to adversely impact crop production and overall agricultural output. Pollinator activity is also reduced due to smoke there by having a potential issue with crop pollination.

    Answered by: Shuresh Ghimire, PhD, Vegetable Crops Assistant Extension Educator

    8 Essential “Always” of Holiday Food Safety

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    Article by Indu Upadhyaya, Ph.D., Assistant Extension Educator, Food Safety

    cooked turkey on a tableHoliday gatherings bring families and friends together, to spread more joy and happiness. While the merriment begins around Thanksgiving and continues until the New Years’, the food during holiday buffets, the party trays, the turkey, and other delicacies remain the main attraction of gathering. But be aware that a well-meaning and much anticipated get together can easily turn sour if the food is not safely prepared, served, or stored. Food safety should be diligently taken care of, especially during holidays, as in the delight of the season, negligence could cause serious health consequences.

    Most people who get sick from eating contaminated food, might have mild illness and recover early, however susceptible population can see lasting effects or even death. The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans get sick each year from contaminated food. Approximately 128,000 are hospitalized, and 3,000 die due to foodborne diseases across the country. These data are out of reported cases, thereby not including cases of undocumented, non-reported stomach indigestions and/or mild diarrhea or vomiting. The real number of patients getting sick from foodborne illnesses is still an unknown and hard to predict.

    What you CAN do this season is control food contamination at your own home and community. Start with these simple steps aligning with USDA holiday food safety guidelines.

    Here are the 8 “always” of food safety to help everyone stay healthy during the holiday season:

    1. Always wash your hands

    It’s a simple rule to follow, yet many easily forget in midst of festivities. Wash your hands with soap and water for at least 20 seconds. Wash hands:

    • Before you start preparing food,
    • After using the bathroom,
    • Before serving food and eating,
    • After you handle raw meat, poultry, fish, seafood, and eggs.
    1. Always clean and sanitize:

    Clean and sanitize any surfaces that have touched raw turkey, meat or fish and their juices and will later touch food such as kitchen counters, sinks, stoves, tabletops, etc.

    Cleaning: with soap and hot water, and a paper or dish towel. Use these to remove any dirt and debris you can see.

    Sanitizing: sanitize the surfaces to kill any remaining germs. Different food grade sanitizers or sanitizing wipes can be used. Allow to air dry and follow the label instructions on commercial sanitizers to determine whether you need to rinse food preparation areas after use.

    Food borne bacteria like Campylobacter and Salmonella, found in poultry products, can survive on countertops and other kitchen surfaces from 4 to up to 32 hours, so make sure you repeat this step after handling raw meats or turkey.

    Don’t forget to clean and sanitize any areas that will encounter the turkey before and after cooking.

    1. Always Thaw the Frozen Meat/Turkey Safely:

    Always follow USDA recommended thawing. There are three ways to safely thaw a turkey: in the refrigerator, in cold water and in the microwave.

    • Refrigerator thaw: Turkey can be safely thawed in a refrigerator. Allow roughly 24 hours for every four to five pounds of turkey. After thawing, a turkey is safe in a refrigerator for one to two days, before cooking.
    • Cold water thaw: The cold-water thawing method will thaw your turkey faster but needs to be done very carefully. When thawing in a cold-water bath, allow 30 minutes per pound and submerge the turkey in its original wrapping to avoid cross-contamination. Change the water every 30 minutes until the turkey is thawed. Cook immediately after thawing.
    • Microwave thaw: Smaller sized turkeys that fit in the microwave can be thawed using this method. Make sure to follow manufacturer’s recommendations. Cook it immediately after thawing because some areas of the food may become warm and begin to cook during the thawing process, bringing the food to the “Danger Zone.” (Between 40-140F).

    It’s safe to cook a completely frozen turkey; however, it will take at least 50 percent longer to fully cook.

    Remember to never thaw your turkey in hot water or leave it on a countertop.

    1. Always Separate food items to avoid cross contamination:

    Cross-contamination is the spread of bacteria from raw meat and poultry onto ready-to-eat food, surfaces, and utensils. To avoid this, always use separate cutting boards — one for raw meat and poultry, and another for fruits and vegetables. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, knife, and counter tops with hot, soapy water.

    USDA recommends not to wash your raw poultry due to the risk of splashing bacteria throughout your kitchen. It can easily lead to aerosolizing bacteria and cross contamination.  As mentioned earlier, always clean and sanitize any surfaces that have touched raw turkey and its juices. That includes counters, sinks, stoves, tabletops, utensils, and plates. Sinks are the most contaminated areas of the kitchen, so keep them clean and don’t transfer any dirty items to clean spaces. It’s important to pay attention to your movements in the kitchen to avoid cross-contamination.

    1. Always Cook Thoroughly:

    Always follow a standard recipe to cook properly. Make sure your turkey is cooked to a safe final internal temperature of 165°F by using a reliable food thermometer. Check the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Cook your turkey at 325º F until its internal temperature reaches at least 165º F. Cooked, hot foods should be kept at 140º F or warmer.

    When cooking a stuffed turkey, pay attention that the turkey, as well as the stuffing inside of it, reaches at least 165º F. Even if the turkey itself reaches 165º F, the stuffing inside may take longer. Its best to prepare your stuffing and turkey just before cooking. Using a cold stuffing makes it more difficult to reach the safe temperature of 165º F. Stuff the turkey loosely and use ¾ of a cup of stuffing per pound of turkey. Use a moist stuffing rather than a dry stuffing because heat destroys bacteria better in a moist environment. To be on the safe side, cook stuffing separately.

    If cooking other meats, cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. If you prefer, you may choose to cook the meat to a higher temperature.

    For Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

    For baked goods, avoid eating foods containing raw eggs or uncooked flour, such as cookie dough or cake batter. It’s tempting to sneak a taste during preparation, but pathogens like Salmonella present in these ingredients can lead to food poisoning if not cooked first.

    1. Always follow the 2-hour rule:

    All perishable foods must be refrigerated within two hours of coming out of the stove or fridge, or one hour if the ambient air temperature is above 90°F. Never forget this 2-hour rule put forth by USDA. After two hours, perishable food will enter the “Danger Zone” (between 40 F and 140 F), which is where bacteria can multiply quickly and cause the food to become unsafe. Discard all foods that have been left out for more than two hours.

    1. Always Keep warm food warm and cold food cold

    Remember the rule — keep hot foods hot and cold foods cold.

    • Always transport hot foods by wrapping in dishes in insulated containers to keep their temperature above 140 F.
    • Always transport cold foods in a cooler with ice or gel packs to keep them at or below 40 F.

    When serving food to groups, maintain the temperature by using chafing dishes or crock pots and ice trays. Hot items should remain above 140 F and cold items should remain below 40 F. Temperature abuse of food is one of the main reasons for people falling sick very often. Always follow proper guidelines.

    1. Always store leftovers appropriately:

    Everyone looks forward to Thanksgiving leftovers. But they must be stored and refrigerated promptly to be safe to eat. After the turkey is served, immediately slice, and refrigerate on shallow platters. Store leftover food in shallow containers and refrigerate promptly. Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days. Thanksgiving leftovers are safe to eat up to four days in the refrigerator. In the freezer, leftovers are safely frozen indefinitely but will keep best quality from two to six months.

    Always reheat all leftovers to 165°F, and check that temperature with a food thermometer. Cold foods should be kept at 41º F or less. And as they say, when in doubt, throw it out! Do not try to save potentially contaminated food.

    Lastly, don’t prepare foods if you are sick or showing symptoms of vomiting or diarrhea or if you recently had such symptoms. Many foodborne illnesses are transmitted unknowingly by human error, by a food preparer who had these symptoms. If you are ill, let someone else do the cooking so you can have a safe and enjoyable meal with your family and friends.

    References and additional resources:

    Spanish Produce Safety Training Videos

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    Produce Safety Training VideosAvailable in Spanish and English

    Attention Farmers: UConn Extension’s 2 farm worker training videos are available now in Spanish. These are to help you with training your Spanish speaking employees in produce safety practices. These resources will help make your employees follow proper food safety on farm and ensure a safe food production. The videos were made possible in collaboration with CT Department of Ag. For more information on produce safety, and FDA’s FSMA Produce Safety Rule please visit: https://foodsafety.uconn.edu/

    1. Spanish: Farm worker training: Harvest: – Capacitación de Trabajadores Agrícolas – Prácticas de Cosecha Segura https://www.youtube.com/watch?v=7ewwOpF68Yw&t=1s

               English: Farm worker training: A Day in the life of a farm worker: Part l: Safe           Harvesting Practices:https://www.youtube.com/watch?v=NXLx2FZyk-U&t=328s

    1. Spanish: Farm worker training: Post-Harvest: – Capacitación de Trabajadores Agrícolas – Prácticas Seguras de Poscosecha https://www.youtube.com/watch?v=0yQMyByMG1U&t=1s

               English: Farm worker training: A Day in the life of a farm worker: Part II: Safe           Post-harvest Practiceshttps://www.youtube.com/watch?v=PjZ629VEPts&t=3sThe videos are also available on the food safety website along with a video on FSMA rule FAQs: https://www.youtube.com/watch?v=2uTxVY9b7EE.For more questions or queries, please contact indu.upadhyaya@uconn.edu, 860-786-8191.

    FSMA Produce Safety Course

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    FSMA Produce Safety Rule/Produce Safety Alliance Approved Grower Training Course (In person)

    November 30, December 1; December 2, Snow Date
    8:30 am through 3:30 pm
    Middlesex County Extension Center
    1066 Saybrook Rd
    Haddam, CT

    Registration Deadline Friday, 11/18
    Space limited to 30 participants.

    REGISTRATION: Course fee is $50. The preferred method of registration/payment is through the CAHNR Conferences site, paying with a credit card. Please include both a work and cell/home phone number and regularly used email address in case of emergency or cancellation.

    ONLINE REGISTRATION
    https://s.uconn.edu/fsmaproducesafetycourse

    Online Artisan Dairy Food Safety Plan Coaching Workshop

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    glass of milk sitting outside with grass in backgroundUConn is currently offering a new Artisan Dairy Food Safety Plan Coaching workshop program. The online, self-paced Virtual Artisan Dairy Food Safety Plan Coaching Workshop is intended for small to mid-sized cheese, ice cream, yogurt, and other dairy food producers who are preparing to create, or are already developing, a Food Safety Modernization Act (FSMA) compliant, preventive control (PC)-based, food safety plan for their facility.   The goal of this online program is to combine self-paced food safety plan educational material with direct, real-time connections to dairy food safety coaches for artisan dairy producers wherever they may be in the country.  Preventive Controls Qualified Individual (PCQI) lead trainers review key food safety plan topics in each self-paced module.Each month, there are two “office hour” Q&A sessions that provide participants with the opportunity to ask questions about the module topics or about their own specific food safety plan questions with food safety experts.  This way artisan producers can work through their plan at their pace throughout and have more readily available expert support throughout the process.

    There are NO prerequisites. PCQI certification is recommended but not required prior to enrollment.

    Who Should Attend: Small to mid-sized cheese, ice cream, yogurt, and other dairy food producers just starting off, those taking the next step in their Food Safety Plan Development, and those looking for a review of their current plans.

    Attendees are encouraged to enroll and complete the Food Safety for Artisan/Farmstead Cheesemakers prior to taking this workshop. The link, along with a code, to this online training, will be provided upon registration.

    These workshops are made possible through the support of a USDA grant, obtained in collaboration with Cornell University, North Carolina State University, Oregon State University, and the Innovation Center for US Dairy.

    Register.

    View the office hours schedule.

    Ask UConn Extension: All About Cheese

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    cheese in a refrigeratorCan cheese be frozen?

    Some cheese can be stored in the freezer but it’s not recommended because it can change the texture. Harder cheeses like Parmesan freeze better than other types. Therefore, it is best to freeze harder cheeses that you intend to use for cooking rather than eating alone. It is best to freeze cheese in its original, unopened package. If it is already opened, cut it into small pieces and wrap tightly in plastic wrap and freezer paper. Thaw the wrapped cheese in refrigerator and use soon afterward.

    Can I eat cheese if I’m lactose intolerant?

    Yes, but it depends on the cheese. Harder cheeses like Parmesan and cheddar can contain little to no lactose since most of the whey (which contains lactose) is drained during production. Cheeses that are aged (e.g., 6 months or more) are safer since residual lactose is consumed by the cultures. It is best to avoid some softer cheeses like Ricotta and Mozzarella that are higher in moisture and are not aged.

    Can I eat the rind of cheese?

    It is always a good idea to ask your cheese seller first but many rinds are edible. Some cheeses are coated in wax or sealed with other materials and those should be removed or cut around. Other than that, it is really a matter of personal preference since the flavor of some rinds can be strong and at times can overwhelm the flavor of the cheese itself.

    What is the liquid on the outside of my cheese and what should I do?

    This is not uncommon and is usually just whey (like you find in yogurt) that you can just wipe off.

    What should I do if my cheese gets moldy?

    Cheese can develop mold after it is exposed to air. Thankfully, most molds are harmless and can be cut away from larger pieces.  To do so, cut away about a half inch on all sides of the visible mold growth avoiding contact with the mold so you don’t spread it. If it still tastes a bit musty or moldy, continue to cut away. The same does not apply to soft cheese like cream cheese, ricotta, etc. since the mold can spread more easily in these products and will be difficult to avoid. Similarly, it is best to discard sliced or shredded cheese that has developed mold.

    How should I store and handle cheese?

    It is best to store all cheeses in their original unopened package in the refrigerator at <40°F. Be sure to wash your hands and any utensils before handling and try to avoid touching cheese you plan to put back in the refrigerator. It is best to keep cheeses in their original package, especially sliced or shredded cheese. Don’t put your hand directly into the bag either- pour shreds out or use a clean utensil to remove slices or shreds. Tightly wrap or seal the cheese (or the original packaging) before putting it back in the refrigerator. You can also place the wrapped cheese in an airtight container if you have one. You can take cheese out of the refrigerator to come to room temperature before you plan on eating it but don’t leave it out for too long as the texture will change and fats may seep out as oil on the outside. Place any leftover cheese back in the refrigerator as soon as you’re done.

    How long can I store cheese and can I eat it after the listed date on the package?

    Code dates are not tied to the safety of the product but rather the quality. The length of storage depends on the type of cheese and the storage and handling conditions. Harder, aged cheeses like cheddar and parmesan will store well in the refrigerator for a few months but will eventually develop mold once opened.  Softer cheeses have higher moisture content and may spoil faster. They should be eaten by the date listed on the package. Be sure to check all cheese for mold, slimy textures, and off-odors before eating.  Shredded and sliced cheese should be used quickly after opening since molds can develop relatively fast.

    What is the white stuff on the outside of my cheese and what should I do?

    Assuming the cheese is unopened it is not likely to be mold but rather calcium lactate crystals. These are common and not harmful. Over time calcium and lactate can naturally migrate to the surface of cheese and crystalize to the point that they are visible to the naked eye.

    Why are there crunchy things in some cheeses?

    Some aged cheeses naturally develop “cheese crystals”. Most of the time they are either calcium lactate or crystals of the amino acid tyrosine. They are safe to eat and often desirable since they are usually a sign that the cheese has been aged for some time and has developed flavor.