COUNTY LIFE
Food handling safety tips for the holidays
Christmas, Kwanzaa, and Hanukah all fall within three days of each other this year. As friends and families gather together this season, the U.S. Department of Agriculture (USDA) Food Safety Inspection Service has four food safety tips to ensure a healthy and safe holiday.
Even on Holidays, Always Follow the Four Steps to Food Safety
Clean hands before food preparation by following these simple steps: wet hands, lather with soap, scrub for at least 20 seconds, rinse with clean warm water and dry hands with a clean towel. Always serve food on clean plates and avoid reusing plates that previously held raw meat and poultry.
Separate raw and cooked foods to avoid cross contamination, which is transferring bacteria from raw food onto ready-to-eat food. For example, when preparing a roast and raw veggies for a dip platter, keep the raw meat from coming into contact with the vegetables, or food that does not require further cooking such as sliced, cooked meat and cheese.
Cook using a food thermometer to make sure food reaches a safe minimum internal temperature. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality reasons, allow meat to rest for at least three minutes before carving or consuming.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer. Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer. When transporting hot, cooked food from one location to another, keep it hot by carrying it in an insulated container. For more information about food thermometers, visit FoodSafety.gov
Chill leftovers within two hours of cooking. Keep track of how long items have been sitting on the buffet table and discard anything out longer than two hours. Never leave perishable foods, such as meat, poultry, eggs and casseroles in the “Danger Zone” over two hours. The danger zone is between 40 and 140 °F where bacteria multiply rapidly. After two hours, enough bacteria may have grown to make partygoers sick. Exceptions to the danger zone include ready-to-eat items like cookies, crackers, bread and whole fruit.
Consumers can learn more about key food safety practices at Foodsafety.gov and follow @USDAFoodSafety on Twitter. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist in English or Spanish at AskKaren.gov, available from 10 a.m. to 4 p.m. EST, Monday through Friday.
Take time to remember all those who gave all for our freedoms in America. The Bowie News staff wishes you a safe and happy holiday day weekend this Memorial Day. The News office will be closed on Monday for the holiday.
AUSTIN – With Memorial Day weekend marking the unofficial start to summer boating season, Texas Game Wardens are preparing for one of the busiest boating weekends of the year and reminding Texans and visitors alike to put safety first before heading out on the water.
In 2025, Texas recorded 178 reportable boating incidents that resulted in 50 fatalities and 77 serious injuries. Eighty-four percent of those who died in boating incidents were not wearing a life jacket. Texas Game Wardens also made 223 Boating While Intoxicated (BWI) arrests last year.
“Memorial Day weekend is when many families get back on the water for the first time this year,” said Col. Ron VanderRoest, director of Law Enforcement for the Texas Parks and Wildlife Department. “Before you leave the dock, take a few minutes to make sure your life jackets are on board, your boat is properly equipped and you have designated a sober operator.”
Texas Game Wardens encourage boaters to keep the following in mind before launching:
- Wear a U.S. Coast Guard-approved life jacket. Children younger than 13 are required to wear one while underway.
- Never operate a boat under the influence of alcohol or drugs.
- The operator must wear the lanyard or have the engine cut-off switch fob on their person when operating a boat equipped with one.
- Operate at a safe speed and maintain a proper lookout.
- Take a boater education course. It is required for anyone born on or after Sept. 1, 1993.
- Check the weather before heading out and be prepared for changing conditions.
- Leave a float plan with someone you trust.
- Don’t overload your boat.
“Boating should be fun,” said VanderRoest. “A little planning and some common sense help keep it that way.”
Renting a Boat or Personal Watercraft
If you plan to rent a boat or personal watercraft, choose a licensed vessel livery (a business establishment engaged in renting or hiring out vessels for profit).
By law, vessel liveries must provide all required safety equipment, explain how to operate the vessel, review applicable boating laws and have the operator sign a form acknowledging they received this information. They are also required to carry liability insurance.
Before leaving the dock, renters should make sure the vessel has enough life jackets for everyone on board and that they understand basic operating rules, including those specific to personal watercraft.
Personal Watercraft Safety
Personal watercraft, including jet skis, are subject to special laws in Texas. Operators and passengers must always wear a life jacket, the operator must use the engine cut-off switch, and these vessels may not be operated between sunset and sunrise. Operators must also stay at least 50 feet from other vessels, people and the shore unless traveling at headway speed.
“Whether you’re launching your own boat or renting one for the day, take the time to understand the rules and make safety part of your plan,” said VanderRoest. “If you take safety seriously from the start, you’re far less likely to need help later.”
For more information about boating laws, required equipment and boater education courses, visit the TPWD Boater Education Program at tpwd.texas.gov/boatereducation.
Starting at noon on May 25 at The V (VFW) in Nocona there will be a program for the Memorial Day featuring speakers, cannons and a rifle team.
There will be a Memorial Day Celebration Dinner at 5 p.m. on May 25 at the Nocona Senior Citizens Center (Carpenter Shop).
Call for reservations at 940-825-3148. The meal will include barbecue ribs, french fries, beans, cole slaw, dessert and ice team. Adults are $10 and children $5.
Proceeds benefit the senior center and the Meals on Wheels program at Nocona.
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