Planning for holiday meals should
include more than a delicious menu and invited guests. McHenry
County Department of Health (MCDH) wants you to practice safe food handling as
well. Keeping “hot things hot (>135 degrees) and cold things cold” can
reduce your risk of a food-borne illness. Other safety tips include --
- Thaw frozen meats in the refrigerator (allow 1 day for each 5 pounds of weight plus an extra day or two).
- Wash hands thoroughly with warm water and soap before and after handling foods.
- Clean all kitchen surfaces before you begin cooking.
- Scrub cutting boards with hot soapy water after preparing food to avoid cross contamination.
- Use a metal stemmed food thermometer to ensure food is cooked to the proper temperature. Insert probe at the thickest part of the turkey. Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria (165°F for turkey).
- It is recommended that leftovers be refrigerated within 2 hours of serving time. Cool and store food in shallow pans to allow quicker cooling time.
Food-borne illness is
preventable. If you suspect a food-borne illness, contact MCDH for
investigation. Staff can be reached at 815-334-4585, Monday - Friday from
8am to 4:30pm. After hour emergencies, call 815-344-7421. The U.S.
Department of Agriculture, Food Safety and Inspection Service, “Let’s Talk
Turkey” website offers additional holiday food preparation tips at http://www.fsis.usda.gov/wps/portal/fsis/home
with videos, webchat, a hotline 1-888-MPHotline in English and Spanish or follow
them via Twitter (#Thanksgiving #TurkeyDayTips).
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