Salma Khalifa with the Rappahannock Area Health District discusses how to prevent foodborne illness during holiday cooking. She stresses the importance of keeping kitchen surfaces and hands clean, using a food thermometer to ensure dishes reach safe internal temperatures, and storing and reheating leftovers properly to avoid bacterial growth.
Khalifa also reminds cooks to separate raw meats from ready-to-eat foods and to refrigerate leftovers within two hours to keep everyone safe.
vdh.virginia.gov/environmental-health and cdc.gov/food-safetyÂ
