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Food Safety Tips For Holiday Buffets
A new TV feature is available on the USDA FTP site. The new feature can also be seen on USDA's YouTube channel and downloaded as a video podcast. See below for details.
FTP Download instructions:
The host: ftp://ocbmtcmedia.download.akamai.com
User name: usdanews
Filename: Holiday buffet feature
The new file is in QuickTime Movie (H.264 ), MPEG 4, MPEG2 and HDV.
video podcast: http://itunes.apple.com/us/podcast/usda-down-to-earth-video-podcast/id461819504?uo=4
RSS feed: http://downtoearth.usda.libsynpro.com/rss
Please email bob.ellison@xxxxxxxx if you have problems or suggestions.
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FEATURE – USDA FOOD SAFETY TIPS FOR HOLIDAY BUFFETS
INTRO: The U.S. Department of Agriculture says food safety is important during the holiday party season. USDA’s Patrick O’Leary has more. (1:54)
HOSTING A HOLIDAY PARTY REQUIRES GOOD CHEER, BUT ALSO EXPERIENCE IN PREPARING FOOD FOR LARGE GROUPS. THE U.S. DEPARTMENT OF AGRICULTURE’S FOOD SAFE FAMILIES CAMPAIGN HAS FOOD SAFETY ADVICE THAT CAN HELP PREVENT FOODBORNE ILLNESS FROM RUINING YOUR BUFFET. IT ALL STARTS WITH: “CLEAN, SEPARATE, COOK AND CHILL”
Kathy Bernard, USDA Meat & Poultry Hotline: They’re the four basics of safe food preparation. Clean is washing your hands, cutting surfaces and utensils; Separate raw and cooked foods so you don’t cross contaminate; Cook to the right temperature as measured with a food thermometer – 165°F for poultry and casseroles,160°F for ground meat; 145°F with a 3-minute rest time for beef, pork, veal and lamb; and then chill – food should be refrigerated within two hours after preparation.
THE EXPERTS SAY FOR HOLIDAY BUFFETS KEEP HOT FOODS HOT AND COLD FOODS COLD.
Bernard: If you’re transporting cooked food from one location to another, you want to keep it hot by carrying it in an insulated container. If you’re transporting cold foods, use a cooler with ice or freezer gel packs.
Chafing dishes, warming trays and slow cookers are all fine to keep hot foods hot. But you don’t want to re-heat food in them. Make sure to re-heat food to at least 165°F before placing it in a slow cooker or chafing dish.
YOU SHOULD ALSO BEWARE OF RAW EGGS: NEVER EAT RAW COOKIE DOUGH, AND IF YOU’RE SERVING EGGNOG MADE WITH RAW EGGS, MAKE SURE IT’S HEATED TO 160°F; OR SERVE PASTUERIZED EGGNOG. FOR MORE INFORMATION CALL THE USDA’S MEAT AND POULTRY HOTLINE AT 1-888-MPHOTLINE, OR ASK A FOOD SAFETY QUESTION AT ASKKAREN.GOV. FOR THE U.S. DEPARTMENT OF AGRICULTURE, I’M PAT O’LEARY.
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