December 16, 20111

They say when you're busy time flies and that was definitely the case this year. It feels as if 2011 just began and now we're welcoming the holidays once again. I want to wish all my constituents in the 47th District a safe and Merry Christmas and a Happy New Year. I hope that everyone has time to pause from their busy lives and reflect on what makes the holidays in Michigan so special. Pure Michigan is everywhere you look as the ski resorts open and fresh snow blankets the ground. The holidays fill our homes with the smells of delicious foods and the laughter of our family and friends. From my family to yours, I wish everyone the happiest of holidays.

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A big part of the holiday season is cooking and baking for loved ones. Across the state, people are planning to make their favorite dishes, from stuffing and turkey to pumpkin pie. When planning a holiday dinner, food safety is probably not the first thing on your mind. However, it is important to follow simple food safety tips to prevent food-borne illnesses. Following these guidelines will prevent your holiday dinner from being remembered for the wrong reasons.

Make sure to wash your hands before, during and after food preparation. This is the easiest way to minimize bacterial contamination while keeping your food safe. If you choose a frozen turkey, make sure to defrost it properly. To defrost turkey in the refrigerator, allocate 24 hours per five pounds of turkey. You should never defrost meat on the kitchen counter. Use a thermometer to ensure that food has been cooked to the proper temperature. Food should be cooked to at least 165 degrees to be sure any potential bacteria are gone. Lastly, refrigerate leftovers within two hours of serving. If food sits out for too long it is prime for bacterial growth. For additional food safety tips visit http://www.holidayfoodsafety.org/.

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If you have any questions or need assistance with any state issues, please contact me toll free at 866-828-4863 or via e-mail at  This e-mail address is being protected from spambots. You need JavaScript enabled to view it .