Prepare the food properly to avoid illness during this holiday season.

As the holidays approach quickly, the Colorado Department of Health and Environment reminds Colorado residents to follow simple food safety tips to keep party meals from becoming a fiasco.

Turkey dinner with maple icing and free guide to rearing

Colorado Food Coordinator Troy Huffman said, "The most common cause of food-borne illness is foods that are stored at dangerous temperatures, improper hand washing, improper handling and food preparation."

Huffman continued, "Other causes include cooking foods such as eggs, poultry and meat at temperatures below the right temperature, and following a few simple food safety guidelines, parties and meals will be safe and enjoyable for everyone."

Huffman's basic tips include cooling all leftovers, washing hands, preventing cross-contamination, checking cooking temperatures, and properly defrosting food. The specifics of these tips are as follows:

ALL REST COOLING : The remainder should be cooled to 41 ° F or less within four hours of cooking. Do not leave meaty foods behind.
Dairy products, eggs, fish or poultry at room temperature. These include pots and pans with pumpkin or pudding during the
vacation

WASH YOUR HANDS : Use soap and warm water before you prepare the food and after using the bathroom, change the diaper, sneeze, cough, eat
Drink or smoke Wash your hands after handling raw meat, eggs, fish or poultry.

DO NOT DAMAGE THE TRANSVERSAL : Bacteria can spread in the kitchen and deposit on cutting boards, knives, sponges and countertops. minimize
Risk of cross-contamination by thorough cleaning and disinfection of knives, chopping boards and other utensils, especially between the preparations
Raw meat and foods that are not yet cooked. The use of a commercial disinfectant wipe can be a simple and quick cleaning alternative to minimize cross-contamination.

COOKING TEMPERATURES : Buy a kitchen thermometer and use it properly. The thermometer should be placed at the thickest point of
Do not let it touch bone, fat or cartilage. Turkey and stuffing should be cooked separately before serving at 165 F and ham at 145 F. income
with eggs should be cooked completely at 155 F or more. If cooking is not required for egg dishes, e.g. Eggnog or homemade dressing, use
Pasteurized eggs instead of eggs in the shell.

FROZEN FOODS RIGHT : Do not thaw foods at room temperature. Wait until the food has thawed in the refrigerator and place it on a tray to catch any juices that may come out of the packaging to avoid cross-contamination with other foods.

The number of days a frozen turkey thaws in the refrigerator depends on its size. A turkey of 4 to 12 pounds takes one to three days to defrost; 12-16 pounds takes three to four days; 16-20 pounds lasts four to five days; and 20-24 pounds take five to six days.

IF YOU ARE SICKED: If you are not feeling well, do not prepare food or handle it.

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