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How to do a ho-ho-ho happy, healthy holiday season


My family still talks about it to this day. That one Christmas when everyone got sick and half the family blames a certain in-law’s guacamole dip and the other half blames another’s suspect salmon preparation.

This leaves the outnumbered in-laws to fend for themselves and blame the sanitation of my parents’ maple syrup operation, much to the chagrin of my mom. All laughs aside, that Christmas wasn’t pleasant for us; and we now take all precautions to ensure it doesn’t happen again.

I think most people have a story like this or they might know someone who does. That’s why we’re sharing some food safety tips for a successful and safe holiday meal.

Stuffing: Remember whether it’s on the inside of the bird or the outside, all stuffing must be cooked to a minimum internal temperature of 165 F.

Cookie Dough: It’s the season for cut outs, right? Most people seem to conveniently “forget” around the holidays that cookie dough is raw. Remember that consumption of raw eggs increases your chances of salmonella.

Egg Nog: My mom makes her own and it’s delicious. I like to think because she uses pasteurized eggs. Use pasteurized eggs, please! Just use pasteurized eggs.

Wash your hands! Last but not least, and certainly the most important: Wash your hands. Good hand washing is the No. 1 preventative to food borne illness and contamination.  Warm soapy water and good 20 seconds of gentle scrubbing will provide you the confidence you need to ensure you don’t become that in-law.

Other tips for your trip to a safe holiday meal from our friends at the USDA


food safe holiday

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