Nov. 23, 2001

COLLEGE STATION - The holiday season is a time of sharing, entertaining – and indulging in good food. That combination naturally leads to potluck meals, where friends and family gather together to share each other's favorite dishes.

But don't let the possibility of foodborne illness ruin these festive occasions. Dr. Peggy Van Laanen, Texas Cooperative Extension food and nutrition specialist, and Britta Thompson, Extension food and nutrition associate, suggested the following safety precautions to help eliminate that risk:

- When transporting food to a get-together, don't let perishable foods stay in the danger zone – 40-140 degrees – for more than two hours. Transport time and serving time should be included in these two hours. Be careful with these perishable foods: meat, poultry, seafood, eggs, cooked vegetables and dairy products, and dishes made with any of these foods, such as dressing, gravy, casseroles, cream pies, puddings and dips.

- Perishable foods prepared ahead of time should be kept refrigerated until time to leave. If the food is to be served hot, reheat it at the event.

- Use ovens and microwaves to reheat food; don't use warming trays or slow cookers. Food thermometers should be used to make sure reheated foods have reached an internal temperature of 165 degrees. If reheating equipment is not available, prepare food closer to the event time and keep it hot by wrapping it in towels or blankets, or by placing it in an insulated chest.

- Keep cold perishable foods below 40 degrees until serving time. Use ice chests to transport these foods and keep them cold. Ice chests or ice bowls can keep foods below 40 degrees on a buffet line.

- Make sure everything that comes in contact with the foods is kept clean. Wash hands and food preparation surfaces often. Make sure adequate garbage disposal facilities are available and keep garbage away from the food area.

- If food will be prepared at the event, keep raw meat separate from foods that will not be cooked, such as salad or raw fruit or vegetable tray ingredients. Use separate cutting boards for fresh produce and for raw meat, poultry and seafood. If separate cutting boards and utensils are not available, clean and sanitize between uses.

The experts stressed the importance of the two-hour rule: Do not let perishable foods remain in the temperature danger zone for more than two hours. Foods left out more than two hours should be discarded, they said, adding this slogan as a safety reminder: If in doubt, throw it out.

For more information regarding safe food handling, contact a county Extension agent.