If you're not really sure about the answers, it's time to call the Oregon State University Extension holiday food safety hotline. The hotline will be staffed Monday through Friday from 9 a.m. to 3 p.m. from Nov. 18 through Dec. 31, according to Carolyn Raab, OSU Extension foods and nutrition specialist. Attention to food safety during the holidays is especially important for pregnant women, young children, older adults and people in poor health, all of whom are more susceptible to illness caused by poor food handling. Here are some general guidelines that will alert you to potential food safety problems. If they trigger concern, a call to the Extension hotline may prevent an unpleasant holiday experience.
Bacteria are the culprits in most cases of food borne illness.
To prevent bacterial growth, pay special attention to controlling the temperature of foods. As a rule, perishable foods should not be held at room temperature longer than two to three hours. She recommends keeping storage temperature in mind when planning holiday menus. If a long wait is anticipated before people sit down to eat, keep enough space in the refrigerator or oven to hold foods at the right temperature until mealtime. For office parties, co-workers might be advised to bring ingredients for a main dish that can be prepared shortly before the party begins.