Safe Holiday (and Every Day) Cooking

As we approach Thanksgiving and the wonderful abundance of festive foods and gatherings of the holiday season, once again there is the challenge of preparing foods that are not only aromatic, sumptuous and aesthetically appealing, but safe as well. Safe food preparation (demonstrated by the author below) is certainly a practice that everyone should be fully aware of at all times but is especially important around the holidays – whether enjoying feasts at the homes of others or providing the festivities yourself.

Turkey, as well as other poultry products that are often the traditional center of attraction for the holidays, are potentially hazardous foods if not handled properly. Here are 10 tips to keep in mind while preparing and serving (or eating) your goodies:

No. 10: Always use separate utensils for serving different foods.

No. 9: Thaw frozen turkeys, chicken or ground meats only under refrigeration (never at room temperature). Large birds may take three to five days to thaw, so plan ahead.

No. 8: If there is not enough time, birds may be thawed in a sink of water with the water running up to 1 hour.

No. 7: Do not stuff turkey the night before cooking because this may pose a serious hazard due to the difference in temperature of the products.

No. 6: Always wash the poultry with clean, lukewarm water inside and out before cooking (one part vinegar to three parts water is a great anti-bacterial wash and will not alter the flavor)

No. 5: All poultry should be cooked to a minimum internal temperature of 165 degrees Fahrenheit (check at the center of the thickest part of the thigh).

No. 4: When serving, keep hot foods hot (140 degrees or above) and cold foods cold (40 degrees or below). Do not leave foods out of this range for more than 40 minutes.

No. 3: Cool leftovers rapidly (in the freezer is a good way). Spread out things like stuffing and mashed potatoes to increase surface area. Foods should be cooled to a maximum of 70 degrees in two hours and to 40 degrees in an additional four hours.

No. 2: When reheating, all foods should be brought to a minimum of 165 degrees in less than two hours.

And the No. 1 way to reduce the risk of food-born illness during the holidays (and all year long) is ... wash your hands! A lot! Wash hands before, during and after handling raw foods, switching from food to food, handling different utensils, touching your hair face or body, using the restroom and if just leaving your preparation area to do something else.

May you and your families have a safe and happy holiday season!

--Robert J. Barbeau, MPH
Director of Nutrition Services