- Defrost frozen items in the refrigerator, not under running water.
- Cook your turkey, vegetables and desserts in recyclable pans such as aluminum.
- When washing dishes, keep soap use to a minimum to reduce the amount of rinse water needed.
- Do not run the kitchen faucet continuously while washing dishes. Use one sink for washing and another, or a separate tub, for rinsing.
- Run only full loads in automatic dishwashers.
- Compost appropriate food scraps instead of running garbage disposals.
The following tips will help keep your food safe as well as delicious:
Separate — Avoid cross-contamination. Separate raw and ready-to-eat foods to prevent the spread of bacteria during preparation and serving. If you have used a cutting board, platter or utensil on raw food, do not use it on cooked or ready-to-eat food unless you have first washed it in hot, soapy water.
Cook – Cooking foods to a high enough temperature for a long enough time will kill harmful bacteria and prevent food-borne illness especially for raw meats, poultry and shellfish. Use a meat thermometer when cooking meats and poultry to ensure they reach proper temperatures. Never partially cook food for finishing later because it will increase the risk of bacterial growth. Casseroles containing eggs should be cooked to an internal temperature of 165°F. Letting food temperatures drop below 140°F can allow bacteria to grow rapidly.
Chill – Refrigerate foods within two hours; this will prevent bacteria from growing rapidly. This includes custard pies such as sweet potato or pumpkin, and custard filled cakes and pastry. Refrigerators should be set at 40°F and freezers at zero°F. Large masses of meat like turkey should be carved into smaller portions in order to cool more rapidly. Portions will cool better if they are not thicker than four inches.
Discard – Food left out at room temperature for more than two hours should be discarded. Leftovers should be placed in shallow containers and refrigerated immediately.
Clean – Wash hands and cutting surfaces with soap and water. Clean your meat thermometer after using it. Bacteria can spread from knives, cutting boards and hands. Use paper towels to clean up countertops rather than sponges.
Preparing your turkey:
Buying a fresh or frozen turkey is a personal preference and there are different safety tips to keep in mind for each. Buy a fresh turkey no more than two days ahead of cooking time. Make sure you have space in the refrigerator to store the turkey to avoid contaminating other food with the juices from the bird. If you choose to buy a frozen turkey, defrost it in the refrigerator, allowing 24 hours for every five pounds. Never defrost it on the kitchen counter.
You must thaw the bird completely before cooking. If it is not thawed, the outside of the turkey will be done before the inside is hot enough to kill harmful bacteria. Also, the safest way to cook stuffing is separately from the turkey. A stuffed turkey will require different cooking times. Regardless of whether it is inside or outside the turkey, however, the stuffing must reach an internal temperature of 165°F when measured in the center. For stuffing the turkey, mix the ingredients immediately before filling the cavity and stuff loosely to ensure even cooking. The turkey is done when it reaches 180°F in the inner thigh area near the breast but not touching the bone.
Other holiday cooking tips:
People with liver or kidney disorders, diabetes, cancer, HIV/AIDS or an otherwise weakened immune system should not eat raw or partially cooked oysters, clams or mussels which put them at an increased risk of developing a serious illness. Buy only fresh seafood that is refrigerated or properly iced. Throw away any shellfish that do not open during cooking.
When serving eggnog, keep in mind that raw, unpasteurized eggs are often a source of food-borne disease. Use pasteurized shell eggs or serve commercially prepared eggnog. The U.S. Food and Drug Administration advises people not to eat raw cookie dough or batter made with raw eggs because the eggs may contain bacteria that can cause an intestinal illness. Thorough cooking will kill the bacteria that cause the infection.
People who are ill should not prepare food. If someone develops symptoms of food-borne illness, such as nausea, vomiting, diarrhea or fever, they should contact their doctor or local health department. Young children, pregnant women, the elderly and people with compromised immune systems have an increased risk of developing serious illness and should visit a doctor immediately if they develop these symptoms.
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