Prepping the house for the arrival of relatives and shopping and cooking
for Thanksgiving can be stressful, but health officials say we should also
remember a few simple food safety tips to make sure the bird doesn't bite us
back.
Candy Sims of the Broward County Health Dept. said it's important to "Clean, Cook, Chill and
Separate" and sent along these reminders:
Clean Wash hands, utensils, and surfaces with soap and water before, during
and after food preparation.
Cook Heat food to proper internal temperatures listed on food packaging and
use a food thermometer.
Separate Do not cross contaminate. Separate raw meat, poultry,
eggs and seafood and their juices and keep them away from ready-to-eat food.
Chill The refrigerator should be set at 41° F or lower, and the freezer
should be set at 0° F. The safest thawing method is in the
refrigerator. A 16-20-pound turkey can take 2-3 days to thaw in the
fridge, or 8-10 hours in cold, running water. Never thaw a turkey or any
other food by leaving it on the counter.
When it comes to dressing, the safest way to cook it is separate
from the turkey, Sims said. If inside the bird, mix ingredients just prior to
filling the cavity and stuff loosely to help ensure safe, even cooking. Here's
where the thermometer comes in: A whole turkey should be 180 ° F in the
innermost part of the thigh, and the center of the dressing must reach 165 °F. Do
not leave cooked turkey, dressing or other side dishes out, at room
temperature, all day long so people can nibble, health officials warn.
If you still have questions, the U.S Department of Agriculture government has YouTube videos in both English and
Spanish that demonstrate all types of turkey preparation. For more food safety
information: USDA Meat
and Poultry Hotline is toll free, at 888-674-6854.
Source: Chicago Tribune
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