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Holiday Food Safety

Graphic of father and son in the kitchen washing their hands

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Graphic of mother and daughter in the kitchen cooking a turkey and mother is checking the turkey's temperature

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Graphic of a table with food and message of scary food habits that can make you sick

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Graphic of mother and daughter making cookies in the kitchen

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Food safety refrigerate leftovers in small portion within 2 hours of cooking download for social media

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Use a food thermometer to make sure turkey is cooked thoroughly download this image for social media

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Buffet safety for cold and hot foods download social media image

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Wash hands before and after handling raw meat, poultry, eggs and seafood download social media image

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uses one cutting board for fruits and vegetables, and another for raw meat, poultry, and seafood. Download image

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Graphic of don't let unwanted guests spoil your holiday parties!

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Holiday food safety twitter chat image message keep hot foods hot

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Holiday food safety twitter chat image message refrigerate leftovers

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Holiday food safety twitter chat image message dont eat raw dough

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Holiday food safety twitter chat image message wash your hands

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Holiday food safety twitter chat image message keep cold foods cold

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Antimated gif of Ginnie checking turkey with a food thermometer

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Graphic of safety tips if Chitlins are on your holiday menu

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Graphic of tips to preparing Chitlins safely

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Food Safety Education Month (September)

Clean: Wash hands, utensils, and kitchen surfaces often when you cook. Germs are everywhere. Download this social media image.

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Cook: Always use a food thermometer to know when food is safely cooked. Download this social media image.

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Separate: Keep fresh produce separate from raw meat, poultry, seafood, and eggs. Use separate cutting boards and plates. Download this social media image.

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Chill: Refrigerate perishable food and leftovers within 2 hours. Chill within 1 hour if it’s above 90 degrees Fahrenheit. Download this social media image.

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Food Safety Education for People at Risk

Facebook sized image for download about how kidney failure strikes 1 out of 7 children under age 5 who are diagnosed with e.coli 0157 infection.

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Facebook sized image for download about how children under age 5 are 3 times more like to be hospitalized with Salmonella infection than other peole

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Facebook sized image for download about how Pregnant women are 10 times more likely to get a Listeria infection

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Facebook sized image download with message about how pregnant hispanic women are 24 times more likely to get a listeria infection.

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Facebook sized image for download about how adults aged 65 and older are more likely to get seriously ill from some kind of food poisoning.

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Facebook sized version of graphics about people with weak immune systems from cancer, HIV/AIDS, and kidney disease are at higher risk for food poisoning

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Rules of the Game for Food Safety

Keep it clean before you eat or handle food, wash your hands, food prep tools and surfaces

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Serve at the right temperature - keep hot foods at 140 degree or warmer, and cold foods at 40 degree or colder

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cook to the right temperature use a food thermometer to check that chicken is 165 degrees and ground beef is 160 degrees

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Rules of the game infographic

Rules of the Game for Food Safety Infographic

Watch the clock throw out perishable food that has been sitting at room temperature for more than two hours; one hour if its 90 degrees or warmer

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How to Grill Safely

Grill Safety Clean Your Hands Twitter

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Grill Safety Food Temperature

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Grill Safety Don't cross contaminate instagram

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Grill Safety Chill Foods Sqaure image

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Grill Safety separate foods instagram

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Refrigerate leftovers in small portions within two hours of cooking

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Safe and Healthy Fruits & Vegetables

At the store choose fruits and veggies that are not bruised and keep meats separate in cart. Download social media graphics for facebook and twitter.

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Wash or scrub fruits and veggies under water before using. Download social media graphics for facebook and twitter.

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Chill cut, peeled, and cooked veggies and fruits after 2 hours in fridge below 40 degrees. Download social media graphics for facebook and twitter.

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Keep meats and vegetables on separate cutting boards. Download social media graphics for facebook and twitter.

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Gear Up for Food Safety

Keep your refrigerator between 40˚F and 32˚F, and your freezer at 0˚F or below. Refrigerate fruits, vegetables, milk, eggs, and meats within 2 hours;

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Kitchen Sink: Wash your hands for 20 seconds with soap and running water. Wash fruits and vegetables before peeling.Do not wash meat, poultry, or eggs.

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Use separate cutting boards, plates, and knives for produce and for raw meat, poultry, seafood, and eggs. Clean with hot, soapy water or in dishwasher (if dishwasher-safe) after each use.

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Use a food thermometer to make sure food cooked in the oven, stove or on the grill reaches a temperature hot enough to kill germs. All poultry, including ground: 165°F- Ground beef, pork, lamb, and veal: 160°F - Beef, pork, lamb, and veal chops,roasts and steaks: 145°F - Fish: 145°F

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Look for more tips to keep food safe at www.cdc.gov/foodsafety. Stay up to date on food recalls at www.foodsafety.gov/recalls

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Know your microwave’s wattage. Check inside the door, owner’s manual or manufacturer’s website. Lower wattage means longer cooking time.Follow recommended cooking and standing

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Cooking Chicken Livers

download graphic on bacteria and chicken liver

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download graphic on temp to cook chicken liver

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Safe Food After a Disaster or Emergency

Before a power outage, keep appliance thermometers in your refrigerator and freezer.

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Eat Safe Food after a Power Outage - Prepare for emergencies or natural disasters - Facebook

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During a power outage, keep refrigerator & freezer doors closed.

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Eat Safe Food after a Power Outage - Don't taste food to determine if it is safe - Facebook

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Eat Safe Food after a Power Outage - Throw out refrigerated perishable food after 4 hours - Facebook

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Keep Your Food Safe During Power Outages.

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Page last reviewed: November 16, 2020
Content source: Centers for Disease Control and Prevention, National Center for Emerging and Zoonotic Infectious Diseases (NCEZID), Division of Foodborne, Waterborne, and Environmental Diseases (DFWED)