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Happy Thanksgiving! In the midst of our busy-ness, we are called to pause and feel gratitude for all that we have. Wherever we focus our intention is where we will place our attention. One powerful way to cultivate wellness is to pause and see with your heart the many good things in your life. Believe me, there are a surprising number of them. As for me, I am perpetually grateful to you, my readers and clients! You make me better and inspire me every day. Thank you! Truly. I sent this out earlier than usual today so you can use it as a reference as you cook. You’ll be reminded of important cooking temperatures, how long food is safe when it’s left out (like on a buffet), handy rules for cleaning up, and what to do with those yummy leftovers. And go remind yourself of the good stuff from last week! Remember to print out the full comprehensive guide to food safety to keep all year! In Wellness, Mary Virginia Preparing the Meal I don't know about you, but even I sometimes have to check our Joy of Cooking or my cell phone’s browser to remind myself of the temperature that tells me my bird is cooked. No more! We can all refer to my easy reference guide here. But there’s more to food temps than just the cooking. We need to know how to keep food safe when it sits out for a while, too. Minimum Safe Internal Temperature During Cooking
What You Should Know About The Buffet, Long Meals, & The Temperature Danger Zone This is so important if you have a meal or gathering that lasts for several hours! Reminder: Keep hot foods hot and cold foods cold. Cold foods should be kept at 41ºF or below and hot foods kept at 135ºF or above to avoid bacterial growth before serving. Use ice below containers or heat underneath chafing dishes if on a buffet. Harmful bacteria grow rapidly when food is kept for more than a cumulative total of four hours between 41º and 135º. That obviously includes room temperature. Perishable food can be left out safely at room temperature for around 2 hours, but not longer. (Only 1 hour if the ambient temperature is 90º or above). Remember that even if you store it properly after this, the time it was left out is part of the cumulative 4 hours mentioned above. Foods that contain water or are damp are more likely to grow bacteria. Very alkaline (like crackers) and very acidic (like lemons) foods are not hospitable to bacterial growth. Let’s Talk Leftovers Remember that this is all about food safety. Just because you put it in the fridge when the meal was over doesn’t make it safe. Here’s how to store and use your leftovers so you can enjoy them for days! And know when to toss them. Cooling Food
Cleaning Up We all want a sparkling kitchen, pots, pans, and dishes once our meal is done. However, we also really don’t want to spread germs and toxic chemicals onto our food with our cleaning supplies. The first tip was in last week’s newsletter, too, but so many people just don’t quite follow it that it bears repeating. No Really - Don’t Keep Cleaning Supplies by the Food Cleaning chemicals and the bugs collected on rags and sponges can transfer to the food via proximity. Don’t reuse washcloths, sponges, and tea towels used during meal prep after the meal. Put them in the wash. Surprise! Wash Dishes and Containers in This Order Wash the containers that have held non-animal proteins (vegetable, fruit, bread, etc.) first. Then wash items that have held mixed foods or cooked animal proteins. Leave the chopping boards and containers that held raw animal proteins until the very last, and put them in the dishwasher if you can (don’t put plastic in the dishwasher, even the lids). Dry and put away items in the drying rack or other clean items beforehand to avoid contaminating them with the raw animal proteins. Then launder in hot water everything you used for cleaning. Cleaning the Counter Never, ever, ever use a cloth or sponge to wipe the counter if it has been used to clean items that touched raw animal proteins. In fact, I suggest having a fresh, dedicated cloth or sponge for wiping the counters. How to Clean your Sponge Sanitize and deodorize your sponges and scrub brushes by putting them in the dishwasher. In a pinch, you can microwave your sponge for at least 30 seconds. It won’t smell any better (pee-yew!), but the bugs will die. You can also, frankly, wash the sponge thoroughly with dish soap, friction, and hot water to make it safer to use. Rinse completely. Hot Tip: You should not use antibacterial soaps, sprays, and cleaners unless you have a true medical reason (even then, only when strictly necessary). Antibacterial soaps and cleaners contribute to antibiotic resistance in our bodies. Happy Thanksgiving! While I love to talk food and nutrition, the most important part of gathering around the table is the ancient and profound connection we feel with each other when we share food. Let me encourage you to listen deeply rather than speaking first. Be curious. Ask a question and wait for the answer before deciding what to say next. Share yourself. Be present. Seek to be kind before all else. Experience the warm heart rhythms of others.
It’s so healing. I wish you all the best now and always.
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Issue 129: Thanksgiving Food Safety and Storage: A Comprehensive Guide to a Healthy Holiday, Part 1.11/21/2024 If you are anything like me, you’re revving up for the holiday kickoff next Thursday - Thanksgiving! Many of us are planning not just the Big Feast, but several meals to feed our families as they come to stay with us. Or perhaps you’re supporting the main chef by providing a dish. Regardless, we’re all eager to nourish our people with food and presence. With all the cooking and parties over the next month or so, it’s a great time to bone up on food safety. Nothing ruins a party like food poisoning! You’ll want to tag or download this to support you throughout your holidays. Today we talk about food prep safety, and Thanksgiving Day you’ll have a quick primer on important cooking temps, leaving food out during the celebration, and leftovers. These are updated versions of one of my most popular newsletters, and critical information. Please share Inner Workings or the downloadable guide with others who need to know! And, as always, I invite your questions! By the way, ServSafe training taught me the “Big Five” that are easily transmitted by food: Norovirus (what we think of as “food poisoning”), Salmonella, Shigella, E. coli, and Hepatitis A virus. Good to know that you can avoid them by following this guide! In Wellness, Mary Virginia First Things First First, and I’m calling it out because I know how the holidays get: If you are sick yourself with a cold, the flu, COVID, fever, the sniffles, sore throat, cough, digestive issues, etc. — you should not be cooking for anyone else. If the meal is not made to your standard or someone is disappointed because you didn’t make a particular dish, everyone will survive emotionally. I promise. Sneezes and Coughs They happen even to people who aren’t sick sometimes. Walk away/point away from the prep area and absolutely cover your mouth and nose. Wash your hands thoroughly afterward! Wash Your Hands When Handling Food (and lots of other times!)You think people know about proper hand washing, but even when they know they often don’t do it. Make your sous chefs wash, too. Soap, very warm water, and 10-15 seconds of friction by rubbing hands together:
Food Storage: Before Cooking Assuring your food is safe to consume is just as foundational as the food itself. Know how to ID unsafe cans and food, how to store food in the fridge, and how to thaw your turkey and other animal protein. Did You Know Most Food-Borne Botulism is Caused by Canned Food? Botulism is a rare, but extremely serious illness caused by any one of three bacteria, most commonly Clostridium botulinum. The toxin it produces can grow in food, wounds, and the intestines of infants. It attacks the nerves and causes difficulty breathing, muscle paralysis, and even death without quick medical treatment. Unfortunately, improperly made or stored home-canned foods are the most common source. The bacterium’s spores can grow in these environments: low or no oxygen (anaerobic); low acid; low sugar; low salt; a certain temperature range; a certain amount of water. Note: Botulism doesn’t need oxygen to thrive, and heat kills it. Tune in next week, and keep the Inner Workings downloadable guide for cooking temperatures to keep your food safe. Throw Out:
Store raw meats and seafood below cooked foods and fruits, vegetables, breads, etc. to prevent any juices dripping on them from above. Options for Thawing Frozen Foods Safely
Preparing the Meal Now all the food is out and the cooking begins! Make sure you don’t accidentally introduce nasty little micro-visitors into your dishes. Wash Vegetables and Fruit Veg and fruit that have firm exteriors or rinds should be washed with soap, water, and friction and well rinsed. Why, you ask? Because this will keep you from transferring pathogens from the exterior to the interior, e.g. when cutting citrus fruits or winter squash or peeling potatoes. Be sure to rinse all other fruit and vegetables thoroughly with running water. Don’t Taste Your Food with the Same Implement You Use to Cook Use a clean spoon or fork to taste a dish every single time to prevent pathogens from your saliva getting into the homemade cranberry sauce or the mac’n’cheese. Don’t count on the food being hot enough to kill them! Keep Separate Cutting Boards and Containers for Raw and Cooked Foods Raw meat/animal products and cooked foods must have their own separate cutting board, separate containers/pans/bowls, and separate part of the counter to avoid cross contamination. Never, ever chop or store other foods (vegetables, fruits, breads, etc. etc.) on a cutting board or in a container that has had raw meat, seafood, or poultry on it. Dedicate their own chopping boards and containers to these (I’ll cut you some slack if the items being chopped will be cooking with the meat or poultry). Don’t Keep Cleaning Supplies by the Food
Tip of the Week A short walk after eating will help you balance your blood sugar, even if it’s just a ten minute stroll up and down the street. This can support you to prevent or manage illnesses related to blood sugar dysregulation, such as Type 2 Diabetes, heart disease, and dementia.
Walk with a friend, your family, or the dog! Listen to a podcast or music! Look up at the trees and the sky and experience the wonder and joy of those blessings you started to notice at the beginning of this newsletter. |
AuthorI am Mary Virginia Coffman (I go by “Mary Virginia”), a clinical nutritionist who focuses on mental health, digestive health, metabolic health, and nervous system regulation. My unique combination of clinical interventions, education, and coaching will help you feel well in body, mind, and spirit. Categories |
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