Keep foodborne illness off the menu this holiday season

SNHD offers helpful tips to keep your celebrations safe

FOR IMMEDIATE RELEASE:
December 19, 2022

LAS VEGAS – As the holiday season continues, the Southern Nevada Health District (SNHD) is serving up some timely tips to help ensure the safety of your festive feast. Families and friends can make sure their celebrations stay merry and bright by following a few simple safety guidelines.

Foodsafety.gov offers four basic steps to keep safety front and center for your holiday meals:

1. Clean
2. Separate
3. Cook
4. Chill

Cleaning is the first step because it starts with thoroughly washing hands, surfaces and cooking utensils. Germs can survive in many places and can spread throughout the kitchen. Hands should be washed for at least 20 seconds with soap and water before, during and after preparing food and before eating. Likewise, it’s also important to wash hands after other activities when germs can spread including after going to the bathroom, changing diapers, touching garbage, blowing your nose, coughing or sneezing, touching animals, including their food or treats.

The next step is to separate raw meat, poultry, seafood and eggs in order to avoid cross-contamination. Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator. Use one cutting board for raw meat, poultry and seafood and a separate cutting board for items that won’t be cooked. Also, don’t wash raw meat, poultry or eggs because this can actually spread germs.

The third step is to cook food to the right temperature. Food is safely cooked when the internal temperature is such that it kills germs. The only way to verify that is to use a food thermometer. The temperature should also be checked prior to eating reheated food. Keep food hot, at 140 F or above, after cooking.

The fourth step is to chill food promptly. Bacteria can multiply rapidly if left at room temperature or in the “danger zone.” When preparing foods at home, the recommended consumer range is between 40°F and 140°F. Refrigerators should be set to 40 or below and freezers at zero or below. Refrigerate perishable food, such as meat and dairy, within two hours.

For additional tips go to www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety.

Steps can also be taken to avoid COVID-19, flu, RSV and other respiratory illnesses during the holiday season when people are attending more social functions and gathering with family members. It’s advisable to wear a well-fitting mask to prevent spreading respiratory illnesses. People should also wash hands frequently, stay home when sick, and ask their health care provider for treatment options if they develop symptoms. Those who develop symptoms or become exposed to someone who is sick should get tested and not travel, host or attend any gatherings.

It’s also important that everyone who is eligible get an updated COVID-19 booster and seasonal flu vaccine. Both vaccines can be obtained at the same time, and both are available at SNHD clinics as well as pharmacies and health care provider offices throughout Southern Nevada. To locate a COVID-19 vaccine clinic, visit www.SNHD.info/covid-vaccine. For information about flu vaccine clinics, go to www.snhd.info/flu.

To learn more about travel safety during the holidays, visit Travelers’ Health | CDC. For more information on safe food preparation, visit Food Safety for the Holidays | CDC.

The Southern Nevada Health District serves as the local public health authority for Clark County, Boulder City, Henderson, Las Vegas, Mesquite and North Las Vegas. The agency safeguards the public health of the community’s residents and visitors through innovative programs, regulations, and initiatives focused on protecting and promoting their health and well-being. More information about the Health District, its programs, services, and the regulatory oversight it provides is available at www.SNHD.info. Follow the Health District on Facebook, Twitter, and Instagram.