Halloween Candy Safety
Be cautious. Whether it’s Halloween candy or a party buffet, your confidence should be lower whenever you consume food that hasn’t been either professionally prepared or just prepared in your own kitchen.
- Wash your hands before and after you handle food – whether you’re preparing or consuming.
- Serve food on several small dishes or platters rather than on one big one.
- Follow the same “cook thoroughly” instructions you would if you were going to eat right away: poultry, 180° (breasts only, 170°); ground meat and whole or ground pork, 160°; steaks, roasts and chops, 145°.
- Put out the food as late as possible; the longer it stays in the refrigerator, the longer it stays safe.
- Never allow food to sit out at room temperature for more than two hours.
- When you need to re-supply, replace dishes or platters rather than adding to them. Not only has the remaining food been out in room temperature for some time, many people have handled it.
- Assuming leftovers sat out less than two hours (if longer, they aren’t leftovers – they’re garbage), they’re safe in the refrigerator for up to four days and in the freezer for up to four months. Either way, they should be re-heated to at least 165°.
- From the consumer’s point of view, keeping food safe starts at the grocery: make your purchases from refrigerated and frozen counters last, then put them away first when you get home.
- Halloween candy should be x-rayed for things like needles, but even that is not absolutely safe. Have your children get candy from people you, and they, know.
