From feast to fiasco

In this holiday season, the Colorado Department of Public Health and Environment reminds Coloradans to follow some simple food safety tips so their holiday feast doesn’t turn into a holiday fiasco.

“The most frequent causes of foodborne illnesses are from foods kept at unsafe temperatures, inadequate hand washing, inappropriate food handling, and preparing and serving foods on soiled services or with contaminated utensils,” said Troy Huffman, retail food program coordinator at Colorado Department of Public Health and Environment.

“Other causes include cooking foods such as eggs, poultry and meats below the proper temperature. By following some simple food safety guidelines, holiday parties and meals will be safe and enjoyable for all,” he said.

Here are some basic tips:

— Cool all leftovers: Leftovers should be cooled to 41 F or lower within four hours after cooking. Do not leave foods containing meat, dairy, eggs, fish or poultry at room temperature. This includes casseroles and pumpkin or other custard pies that are popular during the holidays.

— Wash hands: Use with soap and warm water before food preparation and after using the bathroom, changing diapers, sneezing, coughing, eating, drinking or smoking. Also, wash hands after handling raw meat, eggs, fish or poultry.

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