CHARLOTTE, N.C. (QC Life) - Whether you’re celebrating Thanksgiving with family or “Friendsgiving” with a potluck, it’s important to keep your food and leftovers safe getting from one place to another. Chef Adam Dietrich, owner and lead instructor for EXPO Food Safety, joined us in the QC Kitchen with some advice. Take a look at the video above.
We are in Norovirus season. Preventing foodborne illness really comes down to just a few things, mostly, good personal hygiene. But when bringing food to a Thanksgiving dinner, some things to keep in mind are:
- 1. Keep Hot Foods Hot & Cold Foods Cold
- Hot Foods: Keep hot dishes at 140°F or higher. Consider using insulated food carriers or thermal bags to maintain temperature.
- Cold Foods: Ensure cold foods stay at 40°F or lower. Pack them in coolers with ice packs or frozen gel packs to maintain safety during transport.
- 2. Use Insulated Containers
- Use insulated coolers for cold dishes (like salads or desserts) and thermal containers for hot foods (like casseroles or gravy). These help maintain the right temperature and prevent bacteria growth.
- 3. Cover Foods Securely
- Use tight-fitting lids, foil, or plastic wrap to cover dishes. This prevents spills and contamination from the environment/vehicle
- 4. Check Temperatures Upon Arrival
- When you arrive, use a food thermometer to check the temperature of hot and cold foods. If hot food has fallen below 140°F, it may need to be reheated to a safe temperature (165°F).
- 5. Reheat Safely- Have a GREAT thermometer!
- When reheating, make sure food is heated evenly to 165°F, especially if you’re reheating large quantities in the oven or microwave.
To learn more, go to ExpoFoodSafety.com
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