Turkey Season is Here

Keep your holiday meals safe

To keep your holidays festive, remember that proper food handling, cooking and storage are very important, especially when cooking large amounts of food. Whether you're a seasoned chef or a novice preparing your first holiday meal, make sure you know the safest ways prepare holiday meals.

Families, friends and Thanksgiving guests can stay safe from foodborne germs by practicing four simple steps this holiday: Clean, Separate, Cook and Chill.

Turkey Basics

Food Safety Tips

Clean: Wash hands and surfaces often

Wash your hands at least 20 seconds with soap and water before, during and after preparing food, and before eating.
Always wash hands after handling uncooked meat, turkey and other poultry, seafood, flour, or eggs.
Wash utensils, cutting boards and countertops with hot, soapy water after preparing each food item.
Rinse fresh fruits and vegetables under running water.

Separate: Avoid cross contamination

Keep raw meat, poultry, seafood and their juices away from other foods when grocery shopping.
Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods at the bottom of the refrigerator; store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don't leak onto other foods.
Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread and other foods that won't be cooked.

Cook: To the proper temperature

The only way to tell if food is safely cooked to a temperature that kills germs is to use a food thermometer. For example, turkey should cook to an internal temperature of 165°F (74°C).
This chart provides a detailed list of temperatures and foods, including shellfish and precooked ham.

Chill: Refrigerate promptly

Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).
Package warm or hot food in clean, shallow containers and then refrigerate — it is OK to put small portions of hot food in the refrigerator since they will chill faster.
If the food is exposed to temperatures above 90°F, like sitting in a hot car or at a picnic, refrigerate it within 1 hour.
Thaw frozen food safely in the refrigerator, in cold water, or in the microwave – never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

Raw Dough

Flour doesn't look like a raw food, but most flour is raw. That means it hasn't been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli) and Salmonella. Follow these tips to learn how you can handle raw dough safely in the kitchen.

Raw Dough

Consejos de masa cruda