By Kenneth Marcos 
As families prepare festive meals this holiday season, kitchens across the country are once again filled with laughter, busy hands, and the smell of food being cooked. But behind every joyful gathering is a responsibility that often goes unnoticed—keeping meals safe to eat and families protected from foodborne illness.
Health and agriculture experts are reminding the public to follow 12 key food safety practices to prevent sickness, especially during the holidays when meat, seafood, and leftovers are handled more often. Food poisoning cases usually rise during this season due to improper handling, storage, and preparation of food.
Food safety begins even before cooking. Consumers are advised to buy meat, poultry, and seafood only from clean and accredited markets. Fresh products should have no foul odor, unusual color, or slimy texture. When shopping, raw meat should be kept separate from ready-to-eat food to avoid contamination.
Cleanliness is the first line of defense. Hands must be washed with soap and clean water before and after handling food, especially raw meat. Kitchen surfaces, knives, and chopping boards should be washed and sanitized after each use. Using separate boards for raw and cooked food is strongly encouraged.
Proper storage is equally important. Raw meat should be kept refrigerated and stored in sealed containers to prevent juices from dripping onto other food. Perishable items must not be left at room temperature for more than two hours, or one hour in hot weather.
When cooking, food must be heated thoroughly. Meat, poultry, and seafood should be cooked until well done, with no pink parts left inside. Undercooked food is a common cause of foodborne illness, particularly during large gatherings where cooking is rushed.
Leftovers also require careful handling. Food should be cooled quickly and stored in the refrigerator within two hours after cooking. Leftovers must be reheated until steaming hot before eating. If food has been left out overnight, experts say it is safer to throw it away rather than risk illness.
Another key reminder is to use clean water and safe ingredients. Water used for washing food and cooking must be potable. Expired products, damaged cans, and spoiled ingredients should never be used, even if they appear only slightly altered.
Experts also advise avoiding cross-contamination. Raw meat should never come into contact with cooked food. Marinades used for raw meat should not be reused unless boiled first.
Food safety authorities stress that children, senior citizens, pregnant women, and those with weak immune systems are more vulnerable to foodborne diseases. A single unsafe meal can lead to serious health problems, hospital visits, and lost work days.
The holiday season is meant to be a time of celebration, not illness. By following these 12 food safety practices—choosing safe food, keeping clean, separating raw and cooked items, cooking thoroughly, storing properly, reheating correctly, and staying alert—families can enjoy their meals with peace of mind.
As celebrations continue beyond the holidays, food safety should remain a daily habit, not just a seasonal reminder. Safe food handling protects not only individual households but also strengthens public health and food security nationwide.
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