Thanksgiving Day Food Safety Tips & GiveawayJennifer Savor the Thyme
The U.S. Department of Agriculture estimates that 80 percent of foodborne illnesses are linked to meat and poultry so review these tips and enter the giveaway…
NSF International, The Public Health and Safety Company, a not-for-profit, non-governmental organization, is the world leader in standards development, product certification, education, and risk-management for public health and safety. They have compiled this list of nine food safety tips for you so read carefully and always remember to wash your hands.
Food Safety Tips
1. Don’t let uncooked turkey sit at room temperature. Shop for a turkey last and get it home and refrigerated promptly. Bag the turkey separately and place it below other food in the refrigerator.
2. Don’t attempt to thaw a frozen turkey quickly by leaving it sit overnight on a kitchen counter. Use one of the following methods:
a. Option I – Place a covered turkey in a shallow pan on the lowest shelf of the refrigerator.
b. Option II – Completely submerge the turkey under a stream of cold (70°F) running water.
3. Never place the turkey directly on the counter; keep it on a platter or in a roaster. Clean and sanitize the counter and utensils after handling raw turkey.
4. Be sure to wash your hands thoroughly after handling raw turkey, using plenty of warm water and soap.
5. Use a thermometer to check for doneness, even if the turkey has a pop-up timer. It is best to check that the turkey has reached 165°F in multiple
spots, including the thickest part of the thigh to ensure doneness.
6. If the bird is stuffed, also check the temperature of stuffing to ensure it, too, has reached 165 °F.
7. Wait to stuff the turkey until right before putting it in the oven. For those wanting to prepare stuffing ahead of time, the USDA recommends
preparing separate dishes with the wet and dry ingredients and keeping them refrigerated, then mixing the ingredients together just before stuffing the
turkey. As a reminder the stuffing should be cooked until it reaches at least 165° F at the center.
8. Once the temperature has reached 165 °F throughout the turkey, it should stand for at least 15-20 minutes before carving.
9. Refrigerate any leftovers immediately. Large portions should be separated into smaller containers and covered loosely to speed cooling.
To kick off the season of giving, you can win a Roasting Pan and Meat Thermometer:
All you need to do is to answer this question: What is your favorite Thanksgiving side dish?
Read more about NSF International and Public Health and Safety
Photo courtesy of Julie Van Rosendaal