NCDHHS Offers Food Safety Tips to Ensure a Healthy Holiday Season | Free Iredell News

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RALEIGH – As North Carolinians prepare to gather with friends and family this holiday season, the North Carolina Department of Health recommends following food safety guidelines to ensure a healthy and enjoyable time for everyone. Whether you're preparing meals for family dinners or meals for larger group events, following basic food safety practices can help reduce the risk of foodborne illness.

Each year, one in six Americans contract a foodborne illness. In North Carolina, outbreaks have increased during the holiday season in recent years.

NCDHHS wants to make sure you protect your family and friends from foodborne illnesses at holiday gatherings.

Safety tips

NCDHHS recommends the following food safety tips:

♦ Hygiene first: Always wash your hands with soap and water for at least 20 seconds before and after handling food. Clean hands are the first line of defense against the spread of harmful bacteria.

♦ Avoid cross-contamination: Keep raw meat, poultry and seafood separate from cooked and ready-to-eat foods to prevent the spread of bacteria. Use separate cutting boards and utensils for raw and cooked foods.

♦ Cook carefully: Use a food thermometer to ensure meat, including game like wild boar and bear, is cooked to a safe internal temperature. For example, poultry should reach a temperature of 165 F and ground beef should reach a temperature of 160 F. Proper cooking kills harmful bacteria that can cause foodborne illness.

♦ Proper food storage: Refrigerate or freeze leftovers within two hours to slow bacterial growth. Eat or throw away leftovers within three to four days to avoid spoilage or foodborne illness.

♦ Regular Cleaning: Clean and disinfect kitchen surfaces, cutting boards, utensils and all equipment such as grills before and after use to avoid cross-contamination.

♦ Cooking for large crowds: If you are preparing meals for large gatherings, e.g. At events such as potlucks, religious ceremonies or community events, avoid touching food with bare hands as much as possible. If you have recently been sick or are caring for someone who is sick, ask someone else to prepare and serve food to prevent the spread of germs.

♦ Avoid raw oysters: Consuming raw, lightly cooked or undercooked oysters can pose a risk of illness, especially for pregnant women, the elderly and people with weakened immune systems. For those using oysters in traditional dishes such as stuffing, it is particularly important to source oysters from reputable suppliers and ensure they are handled and cooked correctly to minimize risk.

If you experience diarrhea or vomiting that does not go away after eating, contact your doctor as this could be a sign of a foodborne illness. This is especially important for young children, the elderly, or people with weakened immune systems, as they may experience worse outcomes.

Learn more

For more information about foodborne illnesses and their prevention, visit the NCDHHS Public Health Division website. You can also find more information about food safety at cdc.gov/food-safety .

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