 The festive season is usually a time where the general public purchase and consume more food than usual. History has also shown that it is a time generally where there is an increase in foodborne-related illnesses every year to coincide with the festive season, as recorded by the Department of Health and Wellness. Therefore, consumers are urged to be vigilant when purchasing, transporting, storing and preparing food products. Consequently, the Department of Health and Wellness hereby provide the public with the following safety tips to be considered during the festive season. Examine all foods carefully prior to purchase. Check for any damages or food items and expiration dates. Never purchase canned foods which are unlabeled, dented, rusted or blown and avoid purchasing large quantities of foods with short shelf life or close to expiration dates. Avoid storing foods such as meat, fish and chicken or food requiring refrigeration at the back of a car or vehicle for a prolonged period of time. Keep hot foods steaming hot over 60 degrees centigrade and keep cold foods refrigerated at or below 4 degrees centigrade. If you are going to defrost a large turkey or ham, remember they will take several days to defrost in the fridge. Always make sure that they are thoroughly defrosted in the center before cooking. Before preparing food for Christmas, make sure that there is enough room in the fridge to keep foods cold or at less than 4 degrees centigrade. If there is not enough room in the fridge, remember that soft drinks and alcohol, pickles, jams and other acidic condiments do not require refrigeration to remain safe. Drinks can be kept cold in a cooler. Prepare foods as close as possible to eat in time. Use separate cutting boards and utensils for raw meats and ready to eat foods. Cook foods properly. If you cook large amount of food in advance, divide it into small portions or shallow containers. Cover and place in the fridge or freezer. Make sure that there is good acetylation around the containers. Refrigerate leftovers immediately after the meal as soon as it stops steaming. Never store leftovers on the kitchen table and use refrigerated leftovers within 2 to 3 days. When reheating, foods ensure that it is steaming hot all the way through. At least 75 degrees centigrade, bring food to a rolling boil. Home will keep several weeks if handled and stored properly. Before preparing food and between handling raw meats or raw chicken, wash hands thoroughly with soap and water and dry thoroughly. When eating out, check whether the food handling establishment has a public health license that is conspicuously displayed, which indicates that it is an approved establishment and has met public health requirements. When purchasing local meat products from butchers, look for the inspected and passed stamp, which indicates that the meat has been inspected for wholesomeness by officers of the Division of Environmental Health and passed for foods. Avoid purchasing any meat that has not been inspected and passed. Further, in light of COVID-19 pandemic and the current community transmission, the general public is asked to adhere to all protocols established and to wear a mask, maintain social distancing, frequent hand washing and use of hand sanitizers while shopping and patronizing local butchers. Happy holidays, everyone.