November is the Celebration of Food and Eating Safely

November is a time of celebration bringing family and friends together around a banquet of traditional foods and family recipes. But it does not have to be a season of food illness. Take a few simple steps to celebrate eating food safely in November. It’s fun and easy!

November is a big month for food and drink lovers to celebrate. Not only is there obviously Thanksgiving, but it just so happens there are many other food and drink celebration days in November.

Along with Thanksgiving – which is always celebrated on the fourth Thursday of November – there are so many food and drink celebrations to look forward to in the month of November, check out the list below:

  • November 2 – National Deviled Egg Day
  • November 3 – National Sandwich Day
  • November 4 – National Candy Day
  • November 5 – National Doughnut Day
  • November 6 – National Nachos Day
  • November 9 – National Greek Yogurt Day
  • November 11 – National Sundae Day
  • November 14 – National Spicy Guacamole Day
  • November 16 – National Fast Food Day
  • November 17 – National Baklava Day
  • November 18 – National Apple Cider Day
  • November 21 – National Cranberry Day
  • November 22 – National Cashew Day
  • November 23 – National Espresso Day
  • November 25 – National “Eat With A Friend” Day
  • November 26 – National Cake Day
  • November 28 – National French Toast Day
  • November 29 – National Lemon Creme Pie Day
  • November 30 – National Mousse Day

Clean Separate Cook Chill

Along with celebrating preparing and eating and drinking your favorites, practice proper food safety procedures so foodillness will not ruin your season of feasting.

By following four simple steps, you can protect your families and friends and keep your food safe.

  • Clean—Wash hands and surfaces often.
  • Separate—Separate raw meats from other foods.
  • Cook—Cook to the right temperature.
  • Chill—Refrigerate food promptly.

The Two-Hour Rule & The Danger Zone (40°F – 140°F)

Bacteria grows rapidly between the temperatures of 40°F and 140°F.  So, to prevent a foodborne illness, remember the two-hour rule.

The absolute maximum time for leaving prepared foods at room temperature is 2 hours—including time for preparation, serving and eating. Discard any perishable foods left at room temperature longer than 2 hours. If you are eating outdoors at a picnic or cookout where temperatures are over 90°F, discard foods after 1 hour.