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Food safety tips to keep the holiday fun from going downhill fast

Food safety tips to keep the holiday fun from going downhill fast

November 23, 2022 at 1:23pm


Thanksgiving Day is a time to enjoy a decadent feast with loved ones and acknowledge the things for which we are grateful. In the midst of all that positivity, coming down with a gastric disturbance can really kill the mood.

The Centers for Disease Control and Prevention say turkey is the biggest culprit when it comes to food-borne illnesses during the holidays. The bird can carry a the bacteria called salmonella if not handled properly. What’s the best way to prevent the danger both prior to and following the meal?

FIU Chaplin School of Hospitality & Tourism Management food safety experts weigh in on everything from kitchen contamination to leftovers safety to the great debate: Should you wash your poultry? 

Aside from presesnting family and friends with a memorable meal, said Imran Ahmad, research assistant professor at the Chaplin School, “Our aim every Thanksgiving should be to keep the nasty at bay." He suggests four critical steps to ensuring a safe cooking environment: “Clean, separate, cook and chill.” 

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When you safely prepare and store your meals, you reduce food waste and lower the risk of spreading bacterial illnesses. Ahmad says safety starts even before you begin cooking by following these food safety tips backed by the U.S. Department of Agriculture:

  • The “before” makes for a great “after:” Before you start cooking, wash your hands and other tools that you plan to use and then dry them thoroughly.
  • Sanitize your station: Before you begin preparing your turkey for the oven, sanitize your prep surface using bacteria-killing agents such as white vinegar, Lysol or kitchen bleach.
  • To wash or not to wash the turkey: Don't do it. Washing the bird can splash potentially contaminated droplets and juices onto your countertop, nearby utensils and ready-to-eat foods. Another concern: washing your poultry will contaminate the sink, which, if not sanitized properly, can pose a significant cross-contamination risk. 
  • Thawing the frozen turkey: Do not leave the frozen turkey on your kitchen counter or in hot water to thaw. Three ways to safely thaw your Thanksgiving bird are in the refrigerator, in cold water or in the microwave.
    • Refrigerator: The rule of thumb for thawing your turkey in the refrigerator is 24 hours for every 5 pounds.
    • Cold water: For a faster thaw, place your turkey in its original wrapping in a cold-water bath for 30 minutes per pound, changing the water every thirty minutes until the turkey is completely thawed.
    • Microwave: Not all turkeys fit in the microwave – but if yours does and you’re in a pinch for time, follow the manufacturer’s instructions for quick microwave thawing. Make sure to cook the turkey immediately after thawing to avoid the food staying in the “Danger Zone.”
  •  Cook thoroughly: For safety and doneness, check the internal temperature of your turkey with a food thermometer. The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Now that all the cooking (and eating) is done, it’s time to safely store those leftovers.

  • The two-hour rule: Don’t leave your food sitting out too long after dinner, keep hot foods hot and cold foods cold.
  • Saving this for later: Store your leftovers in small shallow containers and put them in your refrigerator – these can be your go-to lunch for the next four days. If you put them in the freezer, leftovers are safe almost indefinitely but will taste best if eaten within two to six months.

“The best Thanksgiving dinner is a stress-free one. Make sure to keep yourself and your guests safe by following these simple food safety tips. Do that and reap the rewards of tasty Thanksgiving leftovers for a few days longer than intended,” Ahmad concluded.