Trick-or-treating is one of the many Halloween highlights for kids…as well as a questionably-aged group of young adults in my neighborhood. #getoffmylawn
If you’re looking to share a Happy Halloween message with patients, consider adding one or two of these trick-or-treating food safety tips posted by the U.S. Food and Drug Administration. Or instead of including specific ideas in the body of your message, you might consider linking to the FDA list or any other list of ideas you’ve found to be helpful in the past. It’s a great way to add value to a fun holiday message.
Here’s the list of Halloween food safety tips from the FDA:
- Children shouldn’t snack while they’re out trick-or-treating. Urge your children to wait until they get home and you have had a chance to inspect the contents of their “goody bags.”
- To help prevent children from snacking, give them a light meal or snack before they head out – don’t send them out on an empty stomach.
- Tell children not to accept – and especially not to eat – anything that isn’t commercially wrapped.
- Parents of very young children should remove any choking hazards such as gum, peanuts, hard candies or small toys.
- Inspect commercially wrapped treats for signs of tampering, such as an unusual appearance or discoloration, tiny pinholes, or tears in wrappers. Throw away anything that looks suspicious.
If you’re hosting a party at home:
- If juice or cider is served to children at Halloween parties, make sure it is pasteurized or otherwise treated to destroy harmful bacteria. Juice or cider that has not been treated will say so on the label.
- No matter how tempting, don’t taste raw cookie dough or cake batter.
- Before going “bobbing for apples,” an all-time favorite Halloween game, reduce the number of bacteria that might be present on apples and other raw fruits and vegetables by thoroughly rinsing them under cool running water. As an added precaution, use a produce brush to remove surface dirt.
- “Scare” bacteria away by keeping all perishable foods chilled until serving time. These include, for example, finger sandwiches, cheese platters, fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped-cream and cream-cheese frostings. Cold temperatures help keep most harmful bacteria from multiplying. And don’t
leave the food at room temperature for more than two-hours.