TrainSafe Home Food Safety Tips for the Holidays!
Most people do not realize that foodborne illness outbreaks can occur as easily as one food preparation mistake or one instance of cross-contamination. Home food safety is always important, but never so much as when cooking for the holidays. Our TrainSafe® Food Safety Conductor, George, has some easy and steadfast tips for you this holiday season:
“Hello everyone! I am George, the TrainSafe® Food Safety Conductor here to share my simple tips for keeping you, your family and your friends feeling full over the Holidays and not sick.
The majority of reported food borne illnesses occur in your home. So just like restaurant employees who must learn about food safety, so should you.
These are my TrainSafe® tips that to keep your holiday gathering food-safe and fun.
Basic food safety facts:
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Food should not stay out for longer than four hours –temperature danger zone is 41 degrees to 135 degrees’
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You can hold hot food at 136 degrees or higher and you can hold cold food at 40 degrees and lower.
Getting Started:
This is an important aspect of your cooking voyage. Be sure to wash your hands between food tasks and after touching the garbage or taking a bathroom break!
Clean and sanitize the countertops, cuttings boards, knives, bowls and other utensils clean and dry when not in use.
Cross-contamination:
- Keep one cutting board exclusively to cut raw meat. Thoroughly clean cutting surfaces after each use with soap and hot water and sanitizer if possible.
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Taste testing is necessary when seasoning food. Use a separate spoon when sampling and do not re-dip with a used spoon. Do not taste from the same spoon that is used to stir the pot.
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Always put cooked meat on a clean platter: Don't re-use a platter or plate that has held raw meat unless it has been thoroughly cleaned.
Thawing:
- Follow food safety guidelines when thawing turkeys:
Refrigerator thawing takes approximately 24 hours for every 4 to 5 pounds of turkey in 40° F . This method is the safest for thawing. Be sure to place the turkey in a container and on the bottom to the refrigerator so that you do not contaminate ready-to-eat foods with leakage from the thawing.
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Cold water thawing must be monitored and the water must be changed every 30 minutes. Be sure to allow 30 minutes for each pound for defrosting.
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If you choose to defrost in a microwave, you must begin cooking turkey immediately upon completion of thaw.
Cooking the Turkey:
- Cook fresh turkeys within two days, thawed ones within four days. Read and follow the cooking directions on the label. Cook turkey until it is done (165°F). Do not slow cook overnight at low temperatures or partially cook. Some turkeys come with pop-up thermometers. They are to be used only as a guide. Take the temperature with a meat thermometer to be sure the temperature is over 165°F.
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Stuffing should not be prepared a day ahead and the turkey should not be stuffed until ready to cook. A quicker, safer method is to cook the stuffing separately in a casserole, using some of the pan juices to flavor and moisten the stuffing.
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Eat the meal as soon as soon as it is prepared.
Leftovers:
- Properly stored leftovers can be refrigerated for 2 to 3 days. Freeze if longer storage is required. Reheat all leftovers to 165°F. (Use your meat thermometer.) Gravy should be brought to a rolling boil.
Enjoy a safe and happy meal! George
You can also download a PDF of George's Safe Holiday Cooking to print out and reference.
