Tips For Cooking Up A Safe Thanksgiving Meal

Tips For Cooking Up A Safe Thanksgiving Meal

The Fayette County Health Department has released a list of tips to keep your food safe this Thanksgiving.
Thanksgiving is just two days away, and the Lexington-Fayette County Health Department has released a list of recommendations for safe food handeling. 

The first one is simple, wash your hands. The Health Department says to wash hands for 20 seconds with soap and water following restroom use, before preparing foods, after handling raw meat and before eating.

Second, Wash and sanitize food-contact surfaces often. To sanitize utensils, immerse for 30 seconds in clean, hot water at 170 degrees Fahrenheit, or immerse for at least one minute in a solution containing one teaspoon of 5.25 percent household bleach per gallon of water. Bacteria can spread and get onto cutting boards, knives and counter tops. You also want to wash fruits and vegetables before preparing.

Third, make sure you give your turkey enough time to thaw. Proper methods for thawing a turkey include thawing in a refrigerator with a temperature of 41 degrees Fahrenheit or less (allow 3-4 days for thawing); placing under cool running water at a temperature of 75 degrees Fahrenheit or less; or thawing in microwave and cooking the turkey immediately.

Four, cook turkey at 325 degrees Fahrenheit until the internal temperature reaches at least 165 degrees Fahrenheit. Cooked, hot foods should be kept at 140 degrees Fahrenheit or warmer. Be sure to use a food thermometer to check temperatures. Cold foods should be kept at 41 degrees Fahrenheit or less.

The next steps come after the meal. After the turkey is served, immediately slice and refrigerate on shallow platters. Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days. If freezing leftovers, use within two to six months for best quality.

Move your food safely. Keep hot foods hot and cold foods cold.

When reheating leftovers, cook them to a minimum internal temperature of 165 degrees Fahrenheit.

Last but not least, when in doubt, throw it out. If you are unsure of how long a particular food item has been left out at room temperature, the best thing to do is to 'toss' the item.
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