Food Safety for the Holidays

The holidays are quickly approaching, and in all of the rush it can be easy to forget about food safety.  Planning ahead and taking steps in the kitchen can help prevent foodborne illness.  Typical symptoms of foodborne illness, also known as food poisoning, are vomiting and diarrhea, which can start anywhere from hours to days after contaminated food or drinks are consumed.

• Thaw carefully - Plan ahead so that you have time to thaw turkey in the refrigerator. Allow 24 hours for each 4-5 pounds of turkey. Once thawed, it is safe to store the turkey in the fridge for another 1-2 days. When defrosting in the refrigerator, remember to place raw meat on a tray and place it on the bottom shelf so juices won't drip onto other foods. 
• Wash hands before, during and after food preparation, and before eating
• Keep kitchen surfaces clean  - especially between raw and ready-to-eat foods.
• Use two cutting boards - Dedicate one for raw meat, poultry and fish and the other for ready-to-eat foods, such as fruits and vegetables. 
• Buy and use a food thermometer - It is the only reliable way to ensure that food is cooked to proper internal temperatures. Turkey should measure 165°F in multiple places. 
• Refrigerate food within two hours of serving - This helps to prevent the growth of harmful bacteria and is especially important when serving buffets. 

Learn More