Thanksgiving Day: Tips for a Safe Feast

11/20/2017 (Permalink)

When celebrating a holiday that focuses on food - such as Thanksgiving - its important to practice good food safety!

No one wants to think about accidents or mishaps during the festivities of the holiday season; they're supposed to be happy, enjoyable days shared with family and friends! With that being said, it's important to remain mindful to ensure everyone is able to share in the holiday cheer together!

Turkey safety— the turkey is the biggest star. Make sure he evokes a round of applause—not a round of visits to the bathroom or, worse, the hospital.

• Buy carefully.
  1. Avoid fresh, stuffed turkeys; buy your turkey at least 1-2 days before you cook it, and keep it in the fridge; keep it in the freezer if you’ve bought it earlier.
• Defrost properly.
  1. Thaw in the refrigerator (every 4-5 lbs. needs one day to thaw).
  2. Submerge the turkey (wrapped in leak-proof packaging) in cold water (every 1 lb. needs 30 minutes to thaw) that should be changed every half hour.
  3. Microwave in a microwave-safe pan, removing any packaging and following the manufacturer’s instructions.
• Cook immediately after thawing.
  1. Avoid slow cooking or partially cooking the turkey.
  2. At 165 degrees F at least.
  3. Opt to cook the stuffing separately.
• Use a thermometer on the innermost part of the thigh and wing, as well as the thickest portion of the breast, to ensure that the turkey is well cooked.
• Don’t carve at once; give the juices time (20 min.) to settle.
• Keep Clean!
  1. Wash your hands with soap and water before and after handling food.
  2. Keep all surfaces and utensils clean.
  3. Never handle cooked and raw food together, in order to avoid cross-contamination.
  4. Keep raw meat away from vegetables or other uncooked food.

Thanksgiving is a social dinner; while talking, joking, and laughing, choking is a very dangerous possibility.

• Call 911 if the person can’t cough, breathe, or speak.
• Give the victim five sharp blows on the back with the heel of your hand.
• If unsuccessful, wrap your hands around the victim’s abdomen and give five quick upward thrusts.

Store leftovers properly to eliminate food poisoning. 

• When serving, keep hot foods hot and cold foods cold!
• Refrigerate leftovers promptly, no more than two hours after food has been served.
• Leftovers are most safely eaten within 3 days, or should otherwise be moved to the freezer.
• Store food in shallow containers.
• Reheated leftovers should be cooked to 165 degrees F; gravy should be boiled.