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Food safety practices must never take a holiday, says Virginia Tech Extension specialist Jo Anne Barton.
There is a great deal of rushing during the holiday season, but those who prepare meals need to allow time to take care of food properly.
She said food should be kept hot or cold. Bacteria grow best at temperatures between 60 and 120 degrees Fahrenheit — a range that includes room temperature.
Keep cold food cold. Keep the refrigerator below 40 degrees Fahrenheit. Use poultry, fish, and ground meat within two days after purchase and other fresh meats within five days. If they are not to be used that soon, freeze them. Cured meats can be stored in the refrigator for a longer period of time.
Keep hot food hot. Hot means above 140 degrees Fahrenheit. This is particularly important when food is served buffet style. If food is to be served over a period of two or more hours, you may want to cook small amounts at a time and place on the
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