Pomperaug District Department of Health
Food Safety Tips for the Holidays |
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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.
- 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.
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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.
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Any questions about
the safe handling of food can be directed to the Pomperaug District
Department of Health, 264-9616.
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