Entertaining is a common activity throughout the year, and food is an integral part of many of these gatherings. But with the assortment of appetizers, main courses, desserts, and sides available, one thing has the potential to put a crimp in any gathering - foodborne illness. Salmonella, E. coli, listeria, and campylobacter are all bacteria that can grow in food that is not properly handled. These bacteria can cause illness or even death.
However, foodborne illnesses are largely preventable, and an important part of prevention is proper handling of food before and after it is cooked. The U.S. Department of Agriculture's Food Safety and Inspection Service explained that safe food handling can generally be broken into four rules: clean, separate, cook, and chill.
Anyone handling food should start with clean hands washed in warm water and soap for at least 20 seconds. Cutting boards, dishes, counters, and utensils should be washed after preparing food as well. Hosts may consider using disposable paper towels to mop up juices from food to avoid the spread of bacteria. All produce should be washed, including items with skins and rinds that are not eaten, and cans should not be opened until their lids have been cleaned.
Raw poultry, seafood, meat, and eggs should be separated from other foods in grocery carts and bags and later at home in the refrigerator or on the counter during preparation. Separate cutting boards should be used for raw foods and fresh produce. Cooked food should never be placed on a plate that previously held raw foods unless it has been washed. Marinades used on raw foods should only be reused if they have been boiled first.
A food thermometer is an important tool for a home cooks. The U.S. Food and Drug Administration (FDA) noted that texture and color are poor indicators of food doneness. A food thermometer can help to ensure the safety of cooked foods for all cooking methods. Internal cooking temperature minimums vary depending on the food and cut. A detailed list can be found at http://www.foodsafety.gov/food-safety-charts/safe-minimum-cooking-temperature.
Microwaves are notorious for heating food unevenly. When using a microwave, take the food out midway and stir the contents to help disperse heat accordingly.
Raw foods should never be thawed on a countertop at room temperature. Defrosting should take place in the refrigerator in a bowl of cold water or in the microwave. Also, foods should be marinated in the refrigerator.
Hosts may want to leave food out for guests who are late to arrive. But the FDA says that leftovers should be refrigerated within two hours of cooking or purchasing. Hosts should keep this in mind when cleaning up the table or packaging "doggie bags" for guests to take home. With buffet service, food should be kept hot with sternos and chafing dishes. Cold foods should be placed on ice.
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