Tips For Safe Food Handling This Thanksgiving

Tips For Safe Food Handling This Thanksgiving

This week millions of Americans will gather around the dinner table to give thanks. But for those preparing the meal, unsafe handling and under-cooking of food can lead to serious illness for your guests. To avoid making everyone at the table sick, the USDA offers five tips for a safe Thanksgiving: Tip 1: Use the refrigerator or the cold-water method to defrost a frozen turkey. It will take 24 hours for every 5 pounds for a turkey to thaw in the refrigerator. To thaw in cold water, submerge the bird in its original wrapper in cold tap water, changing the water every 30 minutes. Tip 2: Use a meat thermometer. A whole turkey should be checked in three locations: the inner most part of the thigh, the inner most part of the wing and the thickest part of the breast. Your thermometer should register 165 degrees Fahrenheit. Tip 3: Don’t store outside, even if its cold. Animals, both wild and domesticated, can get into it, eating it or contaminating it. The second is temperature variation. Tip 4: Leftovers are good in the refrigerator for up to four days. Cut the turkey off the bone and refrigerate it within 2 hours after taking it out of the oven. You can also pack leftovers into freezer bags or airtight containers and freeze. If you have any food safety questions visit foodsafety.gov 

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