 Potluck Safety
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Audio/Video Script:
Ashley Carroll
Food Safety
[Title Slide – Potluck Safety; Ashley Carroll, Food Safety, U of A Division of Agriculture. Picture of a
casserole.]
[Ashley Carroll at a potluck party] The holidays are here, and it is time to celebrate with potluck parties.
Whether you are taking food to a party at work, school, or the home of a friend,
you need to make sure it arrives safely. Follow these tips to prevent foodborne
illness from catching a ride to your potluck party.
[Video showing someone washing their hands in a kitchen sink.] First, keep your kitchen clean as you prepare your potluck dish. Wash your
hands before and after preparing the food. Use hot soapy water for 20 seconds to
get rid of germs that cause foodborne illness. Wash countertops, dishes, and
utensils with hot soapy water, and clean-up spills with a paper towel.
[Video showing Ashley placing a casserole into an oven.] Second, if you are cooking a dish that contains either meat or poultry, you
need to cook it to a safe internal temperature. Do not partially cook the dish.
[Slide - Stay out of the danger zone. 165° Drawing of a thermometer and a cooked turkey.] If you are cooking chicken or turkey, cook it to 165°F. [Slide - Stay out of the danger zone. 160° Drawing of a
thermometer and a cooked pork roast.] Cook roast pork or ham
to 160°F, [Slide - Stay out of the danger zone. 165° Drawing of a thermometer
and a cooked casserole.] and all casseroles to 165°F. [Video showing Ashley
placing a thermometer into a casserole.] Use a food thermometer to be sure your
dish reaches the correct temperature. You cannot rely on color or texture to
tell if it is cooked thoroughly.
[Video showing Ashley placing a plastic wrap over the casserole dish.] Remember to keep your potluck dish out of the danger zone.
[Ashley Carroll standing in a kitchen.] The danger zone is
between 40 and 140°F, and it is the range of temperatures in which bacteria grow
well and cause food borne illness. Keep your hot dishes hot and your cold dishes
cold. [Ashley places wrapped casserole into an insulated container.] If your dish is meant to be kept hot, wrap and seal it well and place it
in an insulated container or bag to keep it hot until it is time to be served.
[Ashley places another covered dish into an ice chest.] If your dish is meant to be kept cold, pack it in a cooler with ice or frozen
gel packs to keep it cold until it is time to be served.
[Slide - Stay out of the danger zone. Drawing of a thermometer. Picture of a
basket of strawberries, different breads, a cake, a peanut, a variety of fruit,
and a tray of cookies.] If you are not able to keep the dish out of the danger zone when taking it to
the party, then take a dish that is less risky, such as nuts, fruits, breads,
cakes, or cookies.
[Ashley Carroll at a potluck party] The holidays are a time for fun, tradition, and sharing, which should not
include sharing a food borne illness. When preparing for potluck parties
remember these tips to help keep out those unwanted guests from ruining your
holiday season.
[Narrator] To learn more, contact your county extension agent and follow
the links in this section. [U of A University of Arkansas Division of
Agriculture]
Related Links
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