November 6, 2025

The holidays are here—festive lights, warm gatherings and, of course, delicious food. Whether you’re hosting, contributing to a potluck, or dining out, the last thing you want is a case of food poisoning.

Fortunately, protecting your celebration is easier than you think. It comes down to four key principles endorsed by the FDA: Clean, Separate, Cook, and Chill. No matter what the setting, follow this guide to keep your food safe and your holiday joyous.

Home Gatherings: The Host’s Handbook

As the host, you have primary control. Use the Core Four to deliver a safe, memorable meal:

Clean

• Wash Those Hands! Wash hands with warm water and soap for at least 20 seconds—before, during, and after handling food, especially raw meat or poultry.

• Sanitize Surfaces: Sanitize all surfaces (cutting boards, dishes, utensils, countertops) immediately after use. Rinse produce under cool running water; do not wash raw meat or poultry (this can spread bacteria).

Separate (to Prevent Cross-Contamination) 

• Two Boards Are Better Than One: Dedicate one cutting board and set of utensils only for raw meats, poultry, and seafood, and a separate one for produce and ready-to-eat foods. 

• Keep Raw Below: Store raw meat, poultry, and seafood on the bottom shelf of your refrigerator in sealed containers to prevent their juices from dripping onto other foods. 

Cook

• Get a Thermometer: Use a food thermometer; color is not a reliable indicator of doneness.

• Stuffing Separately is Safer: The FDA states that poultry (including turkey), and any stuffing cooked inside a bird, should reach an internal temperature of 165 °F. For convenience and safety, consider baking stuffing separately rather than inside the bird.

Chill

• The Two-Hour Rule: Harmful bacteria multiply rapidly between 135°F and 41°F (the “Danger Zone”). Never leave perishable food out for more than two hours. If the room is very warm, the limit is one hour. Divide large portions of food into shallow containers for quicker cooling.

• Quickly Store Leftovers: Divide large amounts of food (like a whole turkey or big casserole) into smaller, shallow containers to help them cool faster before refrigerating. Your fridge should be set to 40 °F or below. 

• Reheat: When enjoying leftovers, make sure they are reheated to a minimum of 165°F or higher. Toss them out after three to four days in the refrigerator. 

Work Potlucks and Buffets: The Guest’s Checklist

When bringing in or enjoying shared meals, the risk increases slightly, so extra vigilance helps:

• Hot Foods Stay Hot, Cold Foods Stay Cold: Hot dishes should be kept at 140 °F or warmer and cold dishes at 40 °F or colder. Transport hot items in insulated carriers and keep cold items chilled with ice or gel packs.

• Mind the Timer: Track how long food has been out—discard any item that has been at room temperature longer than two hours.
• Use Serving Utensils: Always serving utensils to avoid cross-contamination between hands and shared food items.

Dining Out: Your Restaurant Wisdom

Even when someone else does the cooking, you can still be smart about food safety:

• Check The Reports: Take a quick look at El Paso County Public Health inspection reports to see if your restaurant is meeting standards.

• Order Wisely: High-risk foods like ground meat (hamburgers) and eggs should be ordered fully cooked. If a dish like Caesar salad dressing or homemade eggnog uses raw egg, ask if they use a pasteurized egg product.  

• When dining out: review the restaurant’s consumer and allergens advisory, typically listed on the menu or posted in the facility which identifies foods that may be served raw or undercooked and that could increase the risk of foodborne illness.

• Prompt Leftover Chilling: If you take leftovers, make sure you get them into the refrigerator at home within two hours of leaving the restaurant.

• Clean, Separate, Cook, Chill Remember to follow this rule so you can serve every meal with confidence. The only thing you want to spread at your table is holiday cheer!