I can’t believe it’s already that time of year… Last weekend, I went shopping for a fall wreath and came home empty handed. Most of the ones still on the shelves had been picked over and pushed aside to make way for Christmas decorations! I couldn’t believe it, Halloween was just a few nights ago and already Christmas wreaths were more abundant than the fall decorations.

Media and local retail stores are implying it’s time to begin thinking about the holidays. So, for the next two months, I will follow suit… my articles will focus on holiday food safety and strategies to help avoid weight gain during the holidays with the Eat Smart Move More Holiday Challenge.

The upcoming Thanksgiving and Christmas holidays are special times of the year. Gathering with friends and family, hosting casual dinner parties, and numerous covered dish buffets with neighbors will be part of the festivities. Entertaining a large gathering is fun, but can also cause a lot of stress. Making sure decorations are in place, enough food is prepared, and having napkins that match the plates aren’t the only things you need to worry about. The food you are serving needs to be safe and doesn’t invite unwanted guests, like harmful bacteria, to your party. Simply begin by answering these questions:

1) How many people can you safely serve?

2) How long will it take to prepare the food?

3) How much refrigerator space will I need to store food that is prepared ahead of time?

4) Do I have the proper cooking utensils and supplies needed to meet the demand?

Just by planning ahead you can easily avoid over tuffing the refrigerator and avoid last minute mishaps that could lead to spoiled food. Don’t try to feed more people than you can handle. Anytime large groups of people gather together to eat, the large quantities of food can cause problems. At a buffet meal, the food often remains at room temperature for long periods of time after it is prepared. Try to keep the amount of time food stays at room temperature as short as possible. You can do this by putting smaller quantities of food on the buffet table and replacing them as needed. Foods that spoil easily, such as eggs and seafood, can be placed on ice. Chafing dishes and fondue pots should be used to keep foods hot. Also, having the right cooking utensils not only helps you be more efficient, it also helps prevent cross contamination, so make sure you have at least one serving utensil per dish being served.

Take into consideration how many servings of each food you will need and make sure you have the space to properly store it until it’s time to eat. You may not have enough refrigerator space, or you may have problems in cooling large amounts of food. Large amounts of hot food placed in deep containers in the refrigerator take longer to cool than if placed in shallow containers. A deep container increases the time the center stays warm, and bacteria can multiply while the center is warm. A good rule of thumb to follow is: limit the depth of hot food in containers to two inches when cooling in the refrigerator. Don’t forget to refrigerate leftovers promptly after eating.

With proper planning your party will be a hit; just remember to keep these tips in mind to help keep your holiday meals safe and enjoyable.

For more information, contact Casey Stevens, Extension Agent, North Carolina Cooperative Extension Service at 592-7161.