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Food Safety Secrets: Avoid Holiday Sickness
25 Nov
Summary
- Properly thaw turkeys in the refrigerator based on weight to prevent contamination.
- Follow four key food safety steps: separate, clean, cook, and chill.
- Cook turkey to 165°F and chill leftovers within two hours to prevent illness.
With Thanksgiving just around the corner, ensuring food safety is paramount to protect guests from foodborne illnesses. The CDC reports millions of sicknesses annually, highlighting the importance of proper food handling.
Key recommendations include thawing frozen turkeys in the refrigerator, with specific timelines based on weight to prevent cross-contamination. Experts emphasize the "separate, clean, cook, and chill" approach for all holiday food preparation.
This means keeping raw meats apart from other items, washing hands and surfaces frequently, cooking foods to safe internal temperatures (like 165°F for turkey), and refrigerating leftovers within two hours to inhibit bacterial growth.
