To make triple sure that fake ghosts, witches and spiders are the only things to be afraid of this Halloween 2013, follow these food safety tips, according to the Centers for Disease Control and Prevention.
- Inspect all treats for signs of tampering, such as any unusual appearance or discoloration, tiny pinholes or tears in wrappers.
- Throw away anything that looks suspicious. Unpasteurized juice or cider can contain harmful bacteria such as salmonella. To stay safe, always serve pasteurized products at your parties.
- Don’t taste raw cookie dough or cake batter that contains uncooked eggs.
- Keep all perishable foods chilled until serving time. These include 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.
- Don’t leave perishable goodies out of the refrigerator for more than two hours (one hour in temperatures above 90°F).
- In case it’s chilly outdoors, make sure your child’s costume is loose enough for warm clothing to be worn underneath — but not long enough to trip him. Avoid oversized shoes and high heels too, say the safety experts.
- Skip the masks A mask can obstruct your child’s vision, especially if it slips out of place. At our public school, kids are not allowed to wear masks at all. Use kid-friendly makeup instead.
Finally, and it should go without saying: Remind drivers to watch out for trick-or-treaters and drive safely.
Happy, healthy Halloween!