It’s hard to believe that 2009 is almost over. With the holiday season beginning and Thanskgiving right around the corner, I thought it would be appropriate to share the following USDA food safety tip with you.
USDA TURKEY TIPS
USDA’s nationwide food safety public education campaign, Be Food Safe, encourages people to put four easy to remember tips; Clean, Separate, Cook and Chill into practice in order to be food safe during the holidays.
• CLEAN: Wash hands, surfaces and utensils often to avoid spreading bacteria when preparing food. Hand washing is one of the best ways to prevent the spread of food borne illness.
• SEPARATE: Use different cutting boards for raw meat, poultry, seafood, and veggies. When you prepare Thanksgiving dinner, keep the raw turkey away from vegetables and side dishes that won’t be cooked.
• COOK: You can’t tell it’s done by how it looks! Use a food thermometer. Every part of the turkey should reach a minimum internal temperature of 165°F.
• CHILL: Keep the fridge at 40°F degrees or below to keep bacteria from growing. Pumpkin pie should always be refrigerated and leftovers should be refrigerated within two hours.
Visit the USDA website for more tips at http://www.fsis.usda.gov/News_&_Events/NR_111008_01/index.asp
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