Everyone can practice food safety during this year’s TET festivities by following these simple steps, say the experts.
Wash your hands
Be sure to wash your hands with soap and water before and after preparing food, after touching raw meat, raw eggs, or unwashed vegetables, and before eating or drinking.
Cook food thoroughly
Meat, poultry, seafood, and eggs can carry germs that cause food poisoning. Use a food thermometer to ensure these foods have been cooked to the safe minimum internal temperature. Roasts, chops, steaks and fresh ham should rest for three minutes after removing from the oven or grill.
Keep food out of the ‘danger zone’
Bacteria can grow rapidly at room temperature. After food is cooked, keep hot food hot and cold food cold. Refrigerate or freeze any perishable food within two hours. The temperature in your refrigerator should be set at or below 4.5%C and the freezer at or below 0°C.
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Use pasteurized eggs for dishes containing raw eggs
Salmonella and other harmful germs can live on both the outside and inside of normal-looking eggs. Many holiday favourites contain raw eggs including some variations of pho and một chiên trứng (a small bowl of egg) and Hanoi egg coffee. Always use pasteurized eggs when making these and other foods made with raw eggs.
Do not eat dough or batter
Dough and batter made with flour or eggs can contain harmful germs, such as E. coli and Salmonella. Do not taste or eat unpasteurized dough or batter of any kind including those for cookies, cakes, pies, biscuits, pancakes, tortillas, pizza, or crafts. Do not let children taste raw dough or batter or play with dough at home or in restaurants.
Keep foods separated
Keep meat, poultry, seafood, and eggs separate from all other foods at the grocery and in the refrigerator. Prevent juices from meat, poultry, and seafood from dripping or leaking onto other foods by keeping them in containers or sealed plastic bags. Store eggs in their original carton in the main compartment of the refrigerator.
Safely thaw your meat, poultry or seafood
Thaw in the refrigerator, in a sink of cold water that is changed every 30 minutes, or in the microwave. Avoid thawing foods on the counter. Meat, poultry or seafood must thaw at a safe temperature to prevent harmful germs from growing rapidly.
Pregnancy and Food
While everyone wants to keep food safe during the holidays, it is especially important for pregnant women to do so because they are at increased risk of food poisoning.
Avoid raw or unpasteurized milk and products made with it, such as soft cheeses. Raw or unpasteurized milk and products made with it can contain harmful germs including Listeria.
Avoid drinking raw milk and eating soft cheeses, such as queso fresco, Brie, Camembert, feta, goat cheese, or Roquefort, if they are made from raw or unpasteurized milk. Do not eat or drink other raw or unpasteurized products, such as juice or cider.
Be careful with seafood. Do not eat refrigerated smoked seafood unless it is in a cooked dish, such as a casserole, or unless it is canned or shelf-stable.
Be aware of holiday beverages. To reduce the possibility of foetal alcohol syndrome, watch out for alcohol-containing holiday punches and eggnogs. Avoid eggnog entirely unless you know it contains no alcohol and is pasteurized or made with pasteurized eggs and milk.
