The New Hampshire Department of Public Health has issued the following guidelines for food holiday safety. The following simple precautions should always be followed by cooks and food service workers to reduce the possibility of anyone becoming sick.
- Separate: Use a separate cutting board for cooked foods and raw foods and always wash them after use. Do not cut raw vegetables on the same cutting board as raw meat. Avoid cross contamination. Wash any utensil after preparing one food item before going on to the next item
- .Clean: Always wash hands before touching any food. Wash hands and surfaces often during food preparation and afterward.
- Cook: Make sure all meats are thoroughly cooked by using a meat thermometer: turkey, stuffing, and casseroles to 165ºF; veal, beef, and lamb roasts to 145ºF; and ham, pork, ground beef, and egg dishes to 160ºF. When reheating, leftovers should be thoroughly heated to 165ºF.
- Chill: Refrigerate or freeze leftovers within two hours. The refrigerator should be maintained at 40ºF or lower and the freezer should be at 0ºF or lower. Keep hot foods hot, 140ºF or hotter, and cold foods cold, 40ºF or below. Never defrost food at room temperature. Thaw food in the refrigerator, in a cold-water bath, or in the microwave. When using a microwave, meat must be cooked immediately after. Marinate foods in the refrigerator.
- Report: Report suspected foodborne illnesses to the NH Department of Health and Human Services by calling(603) 271-4496. Often calls from concerned citizens are how outbreaks are first detected. If a public health official calls you to talk about an outbreak your cooperation is important, even if you are not ill.