[JPG, 751.43 KB]As loved ones gather around the table for Thanksgiving this week, the Coastal Health District offers tips and reminders for ensuring a safe and healthy holiday feast. From preparing food, to serving, to storing leftovers, there are important food safety rules that can prevent you from ingesting bacteria that can make you sick.
Avoid Cross-Contamination
- If turkey is on the menu, keep the raw turkey and its juices separate from foods that won’t be cooked.
- Remember to fully clean and sanitize surfaces that come in contact with the uncooked meat and juices so bacteria from the turkey doesn’t cross-contaminate other food or surfaces.
- Avoid touching ready-to-eat food with bare hands – this includes food you’ve already cooked, or food that doesn’t have to be cooked. Be sure to use serving utensils or gloves so you don’t unknowingly contaminate the food with germs from your hands.
Proper Temperature
- Whether you’re frying or roasting your turkey, the key is to make sure the meat reaches a safe minimum temperature.
- A food thermometer can help you ensure the turkey is hot enough to effectively kill bacteria. The turkey needs to reach a temperature of at least 165 degrees in the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing.
Leftovers: The Two Hour Rule
- Once the food has been served, remember the two-hour rule. Perishable food should not sit at room temperature longer than two hours or harmful bacteria can develop. Refrigerate or freeze leftovers within two hours of serving.
- If you have leftover turkey, it’s a good idea to carve the bird into smaller pieces and place them into small, shallow containers so the meat can cool more evenly and quickly.
- When reheating the leftovers, only heat the amount you actually plan to eat at that time. For example, reheating an entire casserole dish and then cooling it back down multiple times isn’t a safe choice.
- Leftovers can be kept safely in the refrigerator for 3-4 days and the freezer for 2-6 months.
