It's Thanksgiving Day once again and just as every family is busy preparing the turkey to share to family and friends, Food Safety News writes about the food safety basics for the benefit of everyone who will be busy in the kitchen this season.
There are four things to keep in mind: CLEAN, SEPARATE, COOK and CHILL.
Clean
It is important that your hands are clean before and after preparing the food. That's why a 20 second washing of hands with soap in warm water is essential to prevent the spread of bacteria such as salmonella. Make sure that the vegetables and fruits are also washed well. The same thing should apply in the utensils, chopping boards and dishes used in the food preparation.
Separate
Use a separate chopping board when cutting raw turkey and vegetables, as well as ready-to-eat foods. Same goes with using a different plate and utensils when serving and preparing food to avoid cross-contamination
Cook
Food Safety notes that using a meat thermometer is important to check if your favorite turkey is good for serving. It should reach a minimum internal temperature of 165 degrees F. In order to know the temperature of the turkey, the thermometer should be place in the innermost part of the thigh, the innermost part of the wing, and the thickest part of the breast.
Chill
Leftovers should be refrigerated within two hours to avoid the fast growth of bacteria in the food. Cut the turkey in small pieces and place it on shallow containers that are around two inches deep so it would be easier to identify inside the fridge. Please note that the leftovers are still safe to eat for three or four days but make sure to reheat to 165 degrees F before eating. It can also be frozen for longer storage.
Happy Thanksgiving!
