The Michigan Department of Agriculture and Rural Development is reminding listeners to prioritize food safety to prevent illness during the holidays.
Key recommendations include frequent handwashing with soap and warm water before, during, and after food preparation.
Experts also recommend using separate cutting boards for raw meats and other foods, and maintaining proper temperatures for both hot and cold dishes.
Hot foods should be kept at an internal temperature of 140°F or warmer, while cold foods should remain at 40°F or colder.
The “two-hour rule” is a good rule of thumb for food safety.
Perishables that are left at room temperature for longer than two hours should be discarded.
Leftovers should be refrigerated and reheated to an internal temperature of 165°F before consumption.
For more food safety information, visit michigan.gov/mdard
