For Release on November 15

Contact: Mona LaBissoniere, 264-9616

Pomperaug Health District Offers Food Safety Tips for the Holidays

The holidays are almost upon us. It’s a time for families and friends to gather and share delicious food. Cooks often make special dishes they are not accustomed to preparing or make foods in much larger quantities than normal. Sometimes, they make mistakes that can cause foodborne illness. During this holiday season, the Pomperaug Health District would like to offer some tips on preventing foodborne illness at family gatherings.

The Health District offers the following suggestions for safe food preparation:

• Start with the basics: remember to wash hands for at least 20 seconds before handling food to prevent the introduction of bacteria.

• Refrigerate fresh, ready-to-cook turkey immediately. Remove and store the giblets separately. Make sure that any juices from the raw turkey cannot drip onto other foods in the refrigerator.

• Frozen turkeys should never be thawed at room temperature. Keep frozen turkeys in the original plastic covering while thawing. The safest way to thaw your bird is in the refrigerator. Set the turkey on a tray to catch any liquids and place in the refrigerator. Allow 24 hours per 5 pounds of turkey. A 15-pound turkey will take about 3 days to thaw.

• Rinse the turkey inside and out before cooking.

• When handling raw turkey, or any raw meat, wash hands and any food preparation equipment, including the sink, after they have touched the raw meat.

• Never partially cook a turkey one day and complete it the following day. The turkey may not be heated enough to kill bacteria but may instead have just the right warmth to grow harmful bacteria.

• Cook the turkey thoroughly. Thorough cooking ensures that any bacteria has been destroyed. Use a meat thermometer to be sure that the turkey has reached at least 180 degrees Fahrenheit. Test the temperature in the inner thigh area, next to the breast being careful not to touch the bone.

Family Gatherings page 2

• It is best to cook the stuffing separately from the turkey. If the stuffing will be cooking inside the turkey, stuff it just before cooking. Put the stuffing into the turkey cavity lightly - do not pack- to allow heat to penetrate more quickly. The stuffing must be cooked to at least 165 degrees. Remove all stuffing from the turkey immediately after roasting. If the stuffing is prepared ahead of time, refrigerate it separate from the turkey

• Cooling foods quickly is especially important in keeping foods safe. All foods should be refrigerated promptly to prevent bacteria from growing. Immediately after dinner, remove the turkey meat from the bones and put the meat in a large container to cool rapidly and place in the refrigerator. Also refrigerate any other cooked foods. Throw away any food that has been allowed to sit at room temperature for more than two hours.

• Eggnog is a popular holiday drink. However, homemade eggnog is usually made with raw eggs, which may contain salmonella. A safer alternative would be to purchase pasteurized eggnog in the grocery dairy case. Be sure to keep it cold at home.

• Cookie dough and batters also contain raw eggs. Resist the urge to take a little taste.

Any questions about the safe handling of food can be directed to the Pomperaug District Department of Health, 264-9616.