FYI Magazine

Food safety pointers for parties

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Food is an integral part of any special event, party or impromptu get-together. Ensuring the food is handled and served in a safe manner is the key to keeping guests from getting ill.

The Centers for Disease Control and Prevention state that more than 200 known diseases are transmitted through food. Physical reactions can range from mild gastroenteritis to life-threatening neurologic, hepatic and renal syndromes. Food-related diseases often send people to the hospital, but these conditions are largely preventable.

Hosts and hostesses do not aspire to send guests home with a case of stomach troubles. Practicing food safety and knowing the guidelines to keeping food safe to eat should be on any party host's to-do list. Here are some pointers to consider.

• Keep clean. Always wash hands before handling any food. Hands are the easiest way to contaminate foods, especially raw items that will not be cooked and have the opportunity to destroy bacteria.
• Designate cutting boards. Separate utensils and cutting boards should be used for meat and poultry and fruits and vegetables. This way bacteria from animal products will not contaminate other items.
• Use a clean spoon. If you will be testing the seasoning or flavor of something cooking, always use a clean spoon or fork to do so. Double-dipping is not adviseable.
• Keep temperatures consistent. Hot foods should be kept at 140 F and above, while cold foods should be kept at 40 F and below. If foods will be served buffet-style, cold foods need to be served on ice. Hot foods can be kept warm in chafing dishes over sternos. If guests are running late, keep hot dishes on low in the oven so they don't dry out but remain warm.
• Designate servers. Have someone serve the food to minimize the number of hands in the food. It also helps ensure portion control so you don't run out of food.
• Keep an eye on food. Don't leave food unattended at room temperature for more than 2 hours. This includes dips, cheeses, luncheon meats, and anything else that may spoil. If it's been out for a while, throw it in the trash.
• Use small platters. Use small platters to serve food. This way you can replace small platters instead of refilling large ones that may have old food sitting on them. When keeping track of buffet foods, don't top off half-filled trays with more food. Replace the tray with fresh food.
• Watch out for bugs. It can be difficult to control the conditions at outdoor parties. Heat and weather can wreak havoc when serving food. Another concern are insects. Flies carry contaminants, and if they land on food, they can ruin the meal. Keep foods covered whenever possible.
• Wash produce thoroughly. To remove dirt, food-grade waxes, pesticides, and other contaminants, always wash produce before eating, even if it says it has been previously washed.
• Be cautious of allergies. Another way guests can become sick from food at a party is if they unintentionally eat something to which they are allergic. If you suspect any items would be troublesome (nuts, eggs, coconut, etc.) post the ingredients of the dish.

A party should be an enjoyable event. Ensuring guests enjoy the food -- and don't become ill afterward -- requires practicing proper food safety. 

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