are some helpful hints for holiday food preparation.
LET FOODBORNE ILLNESS SPOIL YOUR HOLIDAY CELEBRATIONS THIS YEAR!
all poultry products to an internal temperature of 165
Fahrenheit. Use a food thermometer
to monitor the internal meat temperatures.
HOT FOODS HOT AND COLD FOODS COLD! To be more
specific, if you are dealing with potentially hazardous foods (those that will
support the growth of pathogenic organisms such as high-protein foods like
meats, cheeses, dairy products, etc.), hot foods should be held at 140
degrees Fahrenheit or above after being cooked and cold foods should be
held at 45 degrees Fahrenheit or below.
leave potentially hazardous foods out of refrigeration following your holiday
meal for an afternoon snack. Foods
held at room temperature are more likely to allow bacterial growth.
STUFF OR NOT TO STUFF.
The USDA Meat and Poultry Hotline recommends
that the stuffing be cooked outside the bird:
Since there is no guarantee that the stuffing will reach 165
degrees Fahrenheit at the same time the turkey reaches 180
degrees Fahrenheit in the innermost part of the thigh.
YOUR HANDS WHENEVER NECESSARY!
The best way to prevent the spread of disease is
to wash your hands. Here is a list of times when hand washing should be done:
YOUR BEGIN TO PREPARE FOOD!
using the restroom
emptying the trash/garbage
handling raw potentially hazardous foods such as meat and egg products
touching any part of the body
coughing or sneezing
food preparation at anytime that your hands become contaminated
not defrost or thaw foods at room temperature. Bacteria
will grow rapidly on meat at room temperature.
PLAN AHEAD! Thaw under
refrigeration so no part of the product rises above 45
degrees Fahrenheit. Hint:
Plan one day to thaw in the refrigerator for
each five pounds of turkey
pound turkey = 4 day thawing time). If
you are short on time, use the cold water technique.
A frozen turkey can be thawed in a matter of hours under COLD running
water. Keep the temperature below
45 degrees Fahrenheit.
cross-contaminate! Properly wash and
sanitize all utensils, dishes, and countertops after using them for preparing
raw potentially hazardous foods and before using them for ready-to-eat foods
that will not undergo any further cooking.
Reheat all potentially hazardous foods to 165
degrees Fahrenheit within two hours of taking out of the refrigerator.
your holiday meal using these helpful hints and
from spoiling your holiday