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Our weekly news column bringing the most current, non-biased health
information to the consumer. |
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October 27, 2009 |
A Publication of QVHD |
Bake Sales, Buffets and Pot Luck!
By: V. Deborah Culligan, RN, MPH,
Deputy Director QVHD
Everyone loves a bake
sale! You get your choice of many goodies, without having to do the
work. And most often, your purchase goes toward a good cause as these
events are usually fund-raisers for organizations, schools and churches.
If you are planning a bake sale for your group, you should know that
sponsoring organizations are responsible for the safety of the food
products they offer for sale. Although traditional bake sale foods
rarely cause illness, the public expects that the items they purchase
will be safe to eat. Any food can cause an illness or other problem
(such as an injury or allergic reaction) if not prepared and labeled
correctly. For a guidance document on food handling for bake sales,
contact QVHD.
What about pot-luck suppers? Love them, right? You get to try a variety
of casseroles and combinations that you never would have created
yourself while visiting with friends. No one person is stuck with all
the work and every one has a great time…except for the ones who get
foodborne illness. You can help to prevent foodborne illness by
preparing your food safely; transporting it safely; serving it safely
and storing it safely. Remember hot foods should be kept hot and cold
foods should be kept cold until serving time. At room temperature, foods
should be eaten within two hours of serving. In very warm weather (90
degrees and over) foods should be eaten within one hour of serving. And
when the event is over, don't try to save uneaten perishable foods.
While it is hard to do, the safest thing to do is to discard leftovers.
Other buffet/pot luck tips:
Size matters! If you are not sure how quickly foods will be eaten, keep
some of them in reserve in the oven (or in the refrigerator, depending
on the type of food) and replenish as needed. Putting out smaller
portions and replenishing when needed will help keep foods safe,
assuring “good eating” for even the late-arriving attendees.
Keep It Fresh! Replace empty platters with freshly filled platters,
rather than putting refills on used dishes. This helps to eliminate
exposure to germs and dirt that may be on the hands of the guests and
also helps to prevent cross-contamination of foods.
Chill out! You can place smaller bowls of cold foods (like shrimp,
fruit, potato salad or dips) in larger bowls of ice to keep them cold.
Replace ice as needed. (Keep coffee cream on ice as well.)
Keep it Clean! Be sure all utensils and serving dishes are clean. Be
sure food servers and table workers keep their hands clean!
For a free packet of information on guidelines for bake sales, potluck
suppers and cooking for large groups, District residents can call QVHD,
248-4528 or request on line, www.qvhd.org.
| An Ounce of Prevention is a
publication of the Quinnipiack Valley Health District, located at
1151 Hartford Turnpike, North Haven, CT 06473. Telephone:
248-4528. An Ounce of Prevention is
written by V. Deborah Culligan. The articles are published in the following local newspapers, The Advisor &
Beth-Wood News.
The content is provided as health education and
information to help you make health decisions. It is not intended to
be legal or medical advice, or substitute for recommendations made
by your health care provider. Address all comments to the district
office. |
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