Special to IFN

RALEIGH — As North Carolinians prepare to gather with friends and family during the holiday season, the N.C. Department of Health and Human Services recommends following food safety guidelines to ensure a healthy and enjoyable time for all. Whether preparing meals for family dinners or food items for larger group events, following essential food safety practices can help reduce the risk of foodborne illness.

Each year, one in six Americans becomes sick with a foodborne illness. In North Carolina, there have been increases in outbreaks during the holiday season for the past several years.

NCDHHS wants to ensure you keep your family and friends safe from foodborne illness during holiday gatherings.

Safety Tips

NCDHHS recommends the following food safety tips:

♦ Hygiene First: Always wash your hands with soap and water for at least 20 seconds before and after handling food. Clean hands are the first line of defense against spreading harmful bacteria.

♦ Avoid Cross-Contamination: Keep raw meats, poultry and seafood separate from cooked and ready-to-eat foods to prevent bacterial spread. Use separate cutting boards and utensils for raw and cooked items.

♦ Cook Thoroughly: Use a food thermometer to ensure meats, including wild game like boar and bear, are cooked to their safe internal temperatures. For example, poultry should reach 165 F and ground beef should reach 160 F. Proper cooking kills harmful bacteria that can cause foodborne illness.

♦ Proper Food Storage: Refrigerate or freeze leftovers within two hours to slow bacterial growth. Consume or discard leftovers within three to four days to prevent spoilage or foodborne illness.

♦ Regular Cleaning: Clean and sanitize kitchen surfaces, cutting boards, utensils, and any equipment like grills both before and after use to avoid cross-contamination.

♦ Cooking for Crowds: When preparing meals for large gatherings like a pot-luck meal, religious ceremony or community event, avoid handling food with bare hands whenever possible. If you have recently been sick or have been caring for someone who is sick, have someone else prepare and serve the meal to avoid spreading germs.

♦ Avoid Raw Oysters: Consuming raw, lightly cooked or undercooked oysters can pose a risk of illness, particularly for pregnant women, elderly people and people with compromised immune systems. For those who use oysters in traditional dishes like stuffing, it’s especially important to source oysters from reputable suppliers and ensure they are handled and cooked properly to minimize risks.

If you experience diarrhea or vomiting that does not go away after eating, reach out to your health care provider as this could be a sign of foodborne illness. This is especially important for young children, older adults or those who have weakened immune systems as they could experience worse outcomes.

LEARN MORE

For more information on foodborne illness and prevention, visit the NCDHHS Division of Public Health website. Additional information on food safety is also available at cdc.gov/food-safety.