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With H1N1 casting a shadow on all our social interactions, food safety is particularly important this holiday season. Not only do we need to think about how long that egg nog has been sitting on the buffet table – or left on the counter in the kitchen before it was served – we also need to worry about food handling and not passing along Swine Flu.

With H1N1 casting a shadow on all our social interactions, food safety is particularly important this holiday season. Not only do we need to think about how long that egg nog has been sitting on the buffet table – or left on the counter in the kitchen before it was served – we also need to worry about food handling and not passing along Swine Flu.

That’s why S.T.O.P. Is conducting a special tele-seminar on Holiday Foods and Food Safety, next Thursday, December 17 at 3pm ET. Chef Myron "Keith" Norman will join me in a conversation about what to look out for and what questions to ask to help you and your family stay healthy as you attend parties or prepare for festivities at home.

Chef Keith is food safety manager of the South Point Hotel Casino and food safety service instructor at the Art Institute of Nevada. I am executive director of Safe Tables Our Priority, with close to two decades of experience in food safety.

During this event, there will also be a concurrent twittercast at #foodsafety. We’ll also take call-in questions, though we do ask people to send questions beforehand to mail@safetables.org so that we can have them ready to address during the tele-seminar.

Please let us know if you’ll be joining us by Monday, December 14, 2009. You can RSVP to mail@safetables.org or to safetables1@gmail.com.  

Originally posted to safetables1 on Wed Dec 09, 2009 at 11:55 AM PST.

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