The following is from Mary Ann Lienhart-Cross, Elkhart County Extension educator.
There should be no exceptions to the rules when it comes to keeping foods safe, and the holidays make for extra challenges. In order to maintain a healthy environment during holiday meals, planning to serve and store foods in quantity is an additional challenge. One concern is that you must remember to keep foods cold enough or hot enough to prevent the growth and spread of harmful bacteria.
There are many rules for you to keep in mind about food safety. One of the most important is that perishable foods should not be allowed to stand at room temperature for long periods of time, in most instances, no more than two hours. These include cream pies, creamed vegetables, seafood, and dishes with eggs, meat and poultry.
For example, a favorite meal may include roast beef with pan drippings. If not served correctly, it can be a perfect medium for bacteria to grow and develop! The inside of the meat should be hot. Heat the pan drippings to the boiling point before serving. Don't let the meat stand at room temperature more than two hours and refrigerate leftovers promptly. If gravy or drippings are kept for a second meal, boil them a few minutes before serving.
Sanitary food handling is of equal importance. Wash hands, utensils, counter tops and cutting surfaces with hot soapy water before and after working with food, especially raw meat or poultry. Salmonella bacteria may spread when these items are prepared in conjunction with other foods. For instance, if a knife is used to cut raw meat, then used for chopping salad vegetables, the knife, hands and cutting surfaces should be washed thoroughly in hot soapy water. If this is not done, the bacteria from the meat could transfer salmonellae to the vegetables. The bacteria on the meat would at least have a chance to be destroyed in cooking.
Certain precautions are advisable in preparing a holiday turkey. The larger the bird, the longer it takes to defrost. Turkey thawing is best if done in the refrigerator. If it must be thawed more quickly, seal it in a watertight plastic bag and immerse in cold water. Defrosting meats at room temperature invites bacterial growth and should never be done.
When cooking the turkey or any meat, cook thoroughly and all at one time. Never partially cook any meat with the idea of finishing later. Bacteria will survive. Stuffing is especially vulnerable to bacterial growth. It is safest cooked separately, however, if it is cooked in the turkey cavity, be sure cooking is complete. The stuffing must also reach a safe minimum internal temperature of 165 degrees F as measured by a meat thermometer. Also, prepare the mixture and stuff the turkey just before putting into the oven—never the night before. If using commercially frozen stuffed poultry, do not defrost before baking.
Plan a preparation timetable beginning with foods that can be cooked well in advance and frozen, to foods that can be refrigerator-stored for a day or so, and finally, to dishes which can be made the day of the dinner. Consider the number of guests, the menu and the quantities of food. Be sure there is plenty of refrigerator space, heating units and hot serving to maintain correct temperatures. I encourage you to extend cold storage by cleaning out the refrigerator. If need be, plan to use insulated coolers packed with ice. They can keep foods cold for several hours.
The same keep-hot/keep-cold rules apply for a buffet meal, where it is likely that food will be served over a longer time span. Arrange for maximum safety by displaying quantities that will be eaten readily and replenishing from the refrigerator or oven as needed.
Keep the mood festive by eliminating ANY chance of a foodborne illness spoiling the fun. Strict cleanliness and proper food handling, preparation, serving and cleanup will insure a pleasant and healthy time for all!