By Kim Butterfield, MPH
Family & Consumer Science Extension Agent, Virginia Cooperative Extension
With Thanksgiving right around the corner, you may be looking forward to a fat turkey and all the fixings! In all the rush and shuffle of the holiday, it is easy to forget some key food safety considerations to make sure your feast remains safe for your family and friends. While your local Extension office is likely closed on Turkey Day, remember that the USDA Meat and Poultry Hotline is available all week and even on Thanksgiving Day to answer your questions. To reach the hotline, just dial 1-888-MPHotline from 8am to 2pm on Thursday.
The USDA also offers us a few key things to remember to keep food safe, including:
- Keep bacteria out of your kitchen by washing your hands before, during and after you handle raw food. Make sure food preparation surfaces and utensils are clean.
- Keep raw meat and poultry separate from produce and cooked foods by using different cutting boards.
- Use a food thermometer to ensure your turkey is safe to eat. The recommended internal temperature must reach 165 F in three places: the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.
- Your meal on the dinner table has only two hours before it becomes unsafe, and bacteria start to multiply. Make sure you put out just enough food for your guests and place the rest in your fridge in shallow containers.
Find more great food safety tips by visiting www.foodsafety.gov or follow the USDA’s Food Safety Facebook page. Virginia Cooperative Extension wishes you and your family a safe and healthy holiday season!
