Keep your New Year’s snacks safe

As New Year celebrations approach, it’s important to remember food safety tips to keep your friends and family safe.

It is often common to have buffet-style snack tables for such gatherings and special attention should be given to these presentations.

Always use different cutting boards for fresh cut vegetables and fruits than for meat and poultry to avoid cross contamination.

For buffets, be sure to keep hot foods hot and cold foods cold by using warming dishes and ice cream bowls. Also place smaller portions of food on the table and refill plates and bowls frequently to keep food at its proper temperature.

Eggnog and apple cider
Eggnog is a holiday classic, but homemade recipes often call for raw eggs, which can contain salmonella. To keep your eggnog safe:

• Use pasteurized eggs or egg substitutes that have been treated to kill bacteria.
• If using regular eggs, cook the egg mixture to an internal temperature of 160 degrees F until it thickens enough to coat a spoon.
• Refrigerate eggnog immediately after making it.

Adding alcohol to eggnog does not kill bacteria, so it is not a substitute for proper cooking or pasteurized eggs.

Apple cider served during the holidays may pose risks if it is not pasteurized. Unpasteurized cider may contain harmful bacteria like E. coli. Look for cider labeled as pasteurized or boil unpasteurized cider before serving to kill bacteria.

Avoiding dangerous party foods
Some regional holiday dishes, such as “tiger meat” or “cannibal sandwiches”, contain raw ground beef. These dishes are dangerous and can lead to E. coli infections. Always cook ground beef to an internal temperature of 160 degrees F before serving. Likewise, avoid tasting raw cookie dough or cake batter, as flour and eggs can harbor harmful pathogens.

Four steps to food safety
The USDA recommends following four basic food safety principles year-round to protect against foodborne illness:

1. Do the housework: Wash your hands, utensils and surfaces often.
2. Separated: Keep raw meat and poultry away from ready-to-eat foods.
3. Cook: Use a food thermometer to ensure food is cooked to the correct temperature.
4. Coldness: Refrigerate or freeze foods promptly to prevent bacterial growth.

Handle leftovers safely
Holiday leftovers are often as beloved as the main meal itself, but they must be handled with care to avoid foodborne illness. The USDA recommends refrigerating leftovers within two hours of cooking to prevent bacterial growth.

Follow these tips to safely store and reheat leftovers:

• Divide leftovers into small, shallow containers for quick cooling in the refrigerator. Avoid leaving large dishes of food at room temperature.
• Eat refrigerated leftovers within four days. If you plan to store them longer, freeze them, where they will stay safe indefinitely while maintaining the best quality for two to six months.
• Reheat leftovers to an internal temperature of 165 degrees F before eating. Use a food thermometer to ensure even reheating, especially in the microwave. Soups, gravies and sauces should be brought to a boil.