University of Illinois Extension
November 17, 2016

Richard Hentschel talks with Dru Banks on eating during the holidays, food safety is key. Improperly handled foods by leaving out too long and general sanitation like a lack of hand washing.

Keeping foods chilled (crushed ice below) or hot (140 degrees) and serving the dish in small amounts and replenishing later. Foods can be left out for 2 hours before needing attention. Fresh vegetables need refrigeration after cutting and then the 2 our rule applies. Keep leftovers 3-5 days on average for the home kitchen.

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