Although safe food handling rules should always apply, extra precautions are necessary during the holidays to prevent food borne illness. This holiday season give the gift of health and safety to yourself and others by following these helpful tips from ACE!

• During these festive times, you may come into contact with more than your friends and family - germs that can make you sick.
• Wash hands thoroughly and often! Always wash your hands with hot soapy water before handling food and after using the bathroom. Remember hands that look clean may be contaminated with millions of germs.
• Add some seasonal cheer to hand washing by singing your favorite holiday tune for 20 seconds while you lather up!
• If soap and water are not readily available use a hand sanitizer.

While there are many ways to stop the spread of bacteria in your kitchen this holiday season, the best way is to never bring it inside!  

• Disinfect countertops and surfaces often to kill harmful germs! Not all cleaning products disinfect so be sure to select products that are labeled as disinfectants. Follow usage directions carefully. 
• Frequent small clean-ups help eliminate big messes that can make for bigger jobs later.
• Sponges, towels, and washcloths used in the kitchen should be kept clean, as they can harbor bacteria which can be transferred to cookware, your hands, and throughout the kitchen.
• Knives, utensils, and cutting, and knives should be washed and sanitized between each use.
• Use separate cutting or chopping boards for meats and for fruits/vegetables. DO NOT put cooked food on cutting boards that have touched raw food.

Following four basic food safety measures can dramatically reduce your chances of serving up a food borne illness to friends and family this holiday season!

CLEAN - Wash hands, surfaces and utensils often to avoid spreading bacteria when preparing food.

COOK - You can't tell it's done by how it looks!  Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe and proper internal temperature. Remember an internal temperature should always be taken at the thickest part of the food item.

CHILL - Refrigerate leftovers within two hours of preparation, any longer increases the risk of bacterial growth. Keep the fridge set at 40°F and the freezer at 0°F for proper food storage. Remember to keep cold foods COLD and hot foods HOT!

SEPARATE - Keep raw meats, poultry and fish separate from other side dishes when preparing meals. Be weary of cross-contamination! Wash hands, cutting boards, and utensils after they have been in contact with raw meat or poultry and before they touch another food.