One challenge people have during the holiday season is what to do when guests are late for dinner. Food must be handled "just right" to remain safe.Refrigerated cold foods do not create the same holding and safety problems that hot foods do. Just keep them cold.
Don't let cooked foods such as poultry, meats, egg dishes or casseroles remain in the "danger zone" -- between 40 and 140 degrees F -- for more than two hours. Otherwise, you run the risk of food-borne illness. Proper handling of hot perishable foods eliminates this problem.
If guests will be only a little late, then keep hot foods hot in the oven. Set the oven to 200 degrees F and check the temperature of the food periodically so that it does not go below 140 degrees F.
But if the delay will be several hours, it is safer to refrigerate the food and reheat it when the guests arrive. Place food in shallow containers so it will cool rapidly in the refrigerator. When guests arrive, reheat food in a 325 degrees F oven to an internal temperature of 165 degrees F, or until steaming hot.
If you have a turkey, and guests will arrive several hours late, remove the bird from the oven, allow it to stand for 20 minutes, and if stuffed, remove the stuffing, place it in a shallow container, cover and refrigerate. Remove the legs, thighs, and wings. Carve the breast meat, store in shallow containers and refrigerate for rapid cooling.
For more food safety information concerning meat, poultry or eggs, call the USDA Meat and Poultry Hotline at 1-800-535-4555.(NAPSI)
