By Sharon OmahenUniversity of GeorgiaCooking and sharing meals with loved ones is a traditional part of the holiday season. But don’t forget to take care of the leftovers, or you could invite foodborne illnesses to your holiday party, says a University of Georgia food safety expert.”It’s great to spend time with family members after a holiday dinner. Just take the time to put away food dishes first,” said Michael Doyle, director of the UGA Center for Food Safety in Griffin, Ga.Refrigerate or freeze holiday meals within two hours of serving them, he said. Refrigerators should be set at 41 degrees Fahrenheit or below. Freezers should be at 0 degrees Fahrenheit or below.”Temperatures are critical when it comes to keeping food safely stored and cooking food,” Doyle said. “Many home refrigerators are way out of the safe zone of 41 degrees Fahrenheit. A refrigerator set at 50 degrees Fahrenheit is what we microbiologists call an incubator. That’s where we grow bacteria for research.”Whether you’re making leftover ham or turkey dishes, be sure to reheat leftovers to at least 165 degrees Fahrenheit, Doyle said.After four days, though, leftovers should be eaten, frozen or thrown away, he said.“Americans like to share food along with their good times and celebrations. But without using proper handling rules, you could share foodborne illness with your family and friends,” said Elizabeth Andress, a food safety specialist with the UGA College of Family and Consumer Sciences.She offers these tips for proper food handling:* Wash your hands before and during food preparation.* Defrost frozen meats, poultry and fish inside your refrigerator or below 40 degrees Fahrenheit and thoroughly cook food immediately after defrosting in a microwave.* Clean and sanitize food preparation surfaces after exposure to raw meats, poultry, fish or eggs.* Cook ground beef and other meats, poultry and eggs thoroughly.* To store food, divide into smaller quantities that will cool quickly.* Transport food in insulated carriers designed for hot or cold foods. Keep hot foods above 140 degrees Fahrenheit.
The Pensions Infrastructure Platform (PIP) has appointed Paula Burgess as its chief executive, effective immediately.PIP announced today that Mike Weston – who has led the group since 2014 – has stepped down as CEO.Burgess was previously PIP’s chief operating officer, having joined in 2015 from CCLA Investment Management. She helped set up the company and design its first offering, the PIP Multi-Strategy Infrastructure fund, which launched in 2016.Before joining CCLA in 2011, Burgess spent 11 years with Russell Investments in a number of roles, including head of risk and compliance for alternative investments in the US. PIP was set up by the Pensions and Lifetime Savings Association, the UK’s trade body for pension funds, in collaboration with the Pension Protection Fund and other major UK asset owners. Mike WestonWeston – who was CIO at the Daily Mail & General Trust’s defined benefit pension scheme for five years before joining PIP – oversaw the launch of the platform’s specialist and multi-strategy funds, as well as bespoke mandates for individual pension schemes.PIP’s specialist funds include a solar energy fund run by Aviva Investors and a portfolio of public-private partnerships run by Dalmore Capital.The group has so far secured “investment commitments and external investments of close to £2bn”, it said. Most recently, it completed the outright purchase of a Scottish hospital, becoming the sole equity stakeholder alongside Scotland’s government.In July, PIP invested alongside Dalmore Capital in a portfolio of wind farms operated by EDF Renewables.Further readingInterview: Mike Weston, Pensions Infrastructure PlatformUK schemes abandon infrastructure platform over costs, returnsKeep politics out of UK infrastructure decisions, says PIP