Mailing Holiday Food Packages

FOR IMMEDIATE RELEASE
November 7, 2009

When we have a loved one who cannot be at home for the holidays, we often want to send them some family food favorites to help them enjoy some of our traditions according to Shirley Camp, University of Illinois Extension nutrition and wellness educator. When we are mailing packages of food to family and friends, Camp reminds us that we do not want to add a little something "extra" to the packages in the form of foodborne illness.

Perishable foods are difficult to ship and should not be held at temperatures between 40 and 140 F—the temperature "Danger Zone"—for more than two hours. That means that if you plan to send perishables, you must package them carefully in order to make the products safe for your gift recipient.

If you must send perishable foods to a loved one, the Food Safety and Inspection Service has a detailed set of instructions for packaging the food that can be found at: www.fsis.usda.gov/fact_sheets/Mail_Order_Food_Safety.

In addition, if you order foods from a mail order company or are the recipient of a package of perishable food, remember that your food safety is your responsibility too. Ideally the package should come overnight.

Packages should be labeled "Keep Refrigerated," which will alert you that you need to open the package promptly, Camp says. When you open the package (from an individual or a mail order company) check the temperature. The food should be frozen or partially frozen with ice crystals visible and a temperature below 40 F. If you question the safety of food you receive, do not taste it!

If you are sending perishable food to someone alert them before you send it so they will expect the package. If the company has promised a delivery date, give that to the recipient also.

There are many family favorites that are prepared at holiday time that are not perishable, according to Camp. Most cookies and candies can be made and shipped without the fear of sending foodborne bacteria along with the product as long as the food is prepared in sanitary conditions.

Source: Shirley Camp, MS, RD, LDN, University of Illinois Extension nutrition and wellness educator, Macomb Center, (309)836-2647