As families gather to celebrate Thanksgiving, food safety takes center stage to ensure everyone enjoys a meal free from foodborne illnesses. The USDA has shared essential guidelines to help home cooks handle and prepare their holiday feasts safely.
Here are the USDA’s top food safety tips for Thanksgiving:
- Thaw Safely: Never thaw a turkey on the counter. Instead, opt for one of the USDA-recommended methods: in the refrigerator, in cold water (changed every 30 minutes), or in the microwave if it fits.
- Handle with Care: Always wash your hands before and after handling raw turkey or other meat products. This prevents the spread of harmful bacteria like Salmonella and Campylobacter.
- Cook to the Right Temperature: Use a food thermometer to ensure your turkey reaches an internal temperature of 165°F in the thickest part of the breast, thigh, and stuffing (if cooked inside the bird).
- Avoid Cross-Contamination: Keep raw turkey and its juices away from ready-to-eat foods. Use separate cutting boards and utensils for raw and cooked items.
- Store Leftovers Promptly: Refrigerate leftovers within two hours of serving to prevent bacterial growth. Consume them within four days or freeze them for longer storage.
By following these simple yet critical steps, home cooks can ensure a safe and enjoyable Thanksgiving meal for their loved ones.
Perry Johnson Registrars Food Safety, Inc. is dedicated to supporting organizations in maintaining the highest standards of food safety. For more information on how we can help your business uphold food safety best practices, contact a project manager at [email protected].
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