Keep food safe during holiday office parties

How to protect yourself and your colleagues from foodborne illness at office parties this holiday season.

Graphic by foodsafety.gov
Graphic by foodsafety.gov

Office parties and social gatherings are popular this time of year. Unfortunately, taking food out of the home and bringing it to the office leads to an increased risk of food-borne illness. If your office is having a potluck this year, consider sharing the following tips, recommended by Michigan State University Extension, to prevent food-borne illness:

Practice good personal hygiene

Make sure your hands are washed thoroughly when preparing/handling food, especially food prepared in the home, as it is potentially in contact with germs from other family members and pets. Wash hands for at least 20 seconds with soap and water anytime hands may have been contaminated (using bathroom, coughing, eating, using the phone, touching a child or pet, etc). This also means a clean car if transporting food in your vehicle.

Keep cold foods cold

Keep your foods at their ideal temperature by transporting them in a cooler. Even if it’s below freezing outside, your car is most likely in the temperature danger zone (between 41 and 135 degrees Fahrenheit). Microorganisms grow and multiply rapidly in these temperatures. Keep cold foods cold at the potluck by placing them in/on a bowl of ice.

Keep hot foods hot

Similarly, keep food warm by transporting them in insulated containers that will retain heat. If traveling a greater distance, consider taking the item there cold and heating it on-site.

Don’t use crockpots to reheat cold foods

Crock pots are not meant to reheat foods that were previously cooked, and could promote dangerous bacterial growth. Cold-stored foods should be reheated on the stovetop or the oven, and in less than 2 hours. Crock pots can be used to hold hot foods for the event as long as the food has reached the proper internal temperature, and is maintained at least 135 F.

Use a food thermometer

A thermometer is useful to check internal temperatures of food being served. Don’t forget to keep checking temperatures throughout the event if it lasts longer than two hours.

Follow the two-hour rule

Stick to this rule for foods left out at room temperature. Food, cold or hot, can be left out at room temperature for up to two hours (1 hour if the room is 90 F or warmer). After two hours the food should either be reheated to 165 F, refrigerated at 41 F, or thrown out.

Provide utensils for serving

Utensils are essential for any and all food. Utensils are essential for serving things like salads and soups, but even cookies and other hand-held items should be handled with utensils to cut down on potential contamination from hands.

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