FORT LEE, Va. (Nov. 25, 2015) -- The winter holidays and food are inseparable. What would Thanksgiving be like without a roasted turkey or yummy pumpkin pie, and who could possibly survive the Yuletide season without traditional favorites like baked ham or a cold glass of eggnog?
While enjoying seasonal feasts, however, there is one thing people need to keep in mind ... the possibility of foodborne illness caused by improper handling, preparation and storage.
Diarrhea, nausea, cramps and other aches and pains in the midsection are among the sure-fire signs of food contamination. To avoid creating a rather undesirable holiday memory for yourself or others around the table, consider the following safe food handling tips.
Bird bylaws
In short, thaw it right, cook it well and cool it soon
Purchase fresh turkeys only 1 or 2 days before cooking. Refrigerate below 41 F until they're being prepped for the oven.
If frozen, the three ways to safely thaw a turkey are as follows:
• In the refrigerator -- about 24 hours for every 4-5 pounds.
• Under cold running water -- about 30 minutes per pound.
• Microwave set to thaw (must cook immediately afterward).
Cooking the turkey
A whole turkey is safe when cooked to a minimum internal temperature of 165 F as measured with a food thermometer from the innermost part of the thigh and wing and the thickest part of the breast.
Although pop-up indicators are convenient, they aren't always accurate and cooks shouldn't rely on them to determine if their turkey is fully cooked.
For information on other methods for cooking a turkey, call the U.S. Department of Agriculture Meat and Poultry Hotline at 1-888-674-6854.
Storing leftovers
Properly cooling and storing leftovers is another critical component of holiday food safety. All perishable items (particularly meat and dairy products) left at room temperature longer than two hours, regardless if they're in a covered dish, should go straight to the garbage. When in doubt, throw it out.
Large quantities of leftovers should be separated into individual storage containers before placing them in the refrigerator. The faster the food cools, the slower the rate of harmful bacteria growth. Separating leftovers decreases the time required to cool by increasing the surface area.
The safe storage temperature of most perishable food items is 41 F or below. To ensure a refrigerator temperature is correct, place a thermometer inside and wait a few minutes until it stabilizes. Remember also the top shelf of the refrigerator is cooler than the bottom, and the door trays are the least-safe area to store easily perishable food.
Other basic food safety steps
• Keep it clean -- Wash hands and food preparation surfaces often.
• Separate -- Keep raw meats away from other foods.
• Cook thoroughly -- Check temperature with a thermometer.
• Chill -- Promptly refrigerate food at all times.
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