Thanksgiving feast calls for safe food handling

  • Published
  • By Tech. Sgt. James Fountain
  • 17th Training Wing Safety
GOODFELLOW AIR FORCE BASE, Texas --  Thanksgiving wouldn't be the same without turkeys, yet very few people take the time to learn how to handle them properly. Poultry needs special attention when handling, so here are some food safety tips for cooking a Thanksgiving feast and cleaning up afterward.

PREPARATION
Thawing a frozen turkey the proper way is important. Never thaw a turkey at room temperature because it supports dangerous bacteria. The safest way to thaw a turkey is in the refrigerator. Keep the turkey in the original wrapper, unopened, with the breast facing up, on a tray. The rule of thumb for thawing is one day in the refrigerator for every four pounds of turkey.

Be sure to wash hands with soap and water before preparing any food; this includes under finger nails and all surfaces and utensils.

KEEP THINGS SEPARATE
Use a different cutting board, knife and other utensils for the meat and each side dish to avoid cross-contamination between dishes. Keep the raw poultry away from vegetables and side dishes that won't be cooked.

COOKING
Use a food thermometer to make sure food is well cooked. It's recommended that the meat (turkey, pork, etc.) reaches a minimum internal temperature of 165 degrees. This kills most of the bacteria and other pathogens on the meat.

FRYING
  • Keep fryer in full view while burner is on.
  • Place fryer in an open area away from all walls, fences and other structures.
  • Make sure there is at least two feet of space between the liquid propane tank and fryer burner.
  • Place the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.
  • Never use a fryer in, on or under a garage, breezeway, carport, porch or any structure that can catch fire.
  • Slowly raise and lower food to reduce splatter and avoid burns.
  • Cover bare skin when adding or removing food.
  • Check the oil temperature frequently.
  • If oil begins to smoke, turn the gas supply off.
  • If a fire occurs, call 911. Do not attempt to extinguish fire with water.
CHILL
Have the refrigerator set to 40 degrees or lower, and keep the pumpkin pie and other desserts in the refrigerator. Leftovers should be refrigerated within two hours. Remember, most bacteria can grow faster at room temperature.

CLEANING UP

  • Be careful of sharp edges that may be in the trash bag.
  • Don't put sharp knives in the bottom of a sink.
  • Wipe up spills prior to someone slipping on it.
  • Don't feed scraps to animals. Bones, dough, cake and many other items can cause digestion problems that may end up in an emergency trip to the veterinarian.
CHOKING
The universal sign for choking is hands clutched to the throat. If the person doesn't give the signal, look for these indications:
  • Inability to talk .
  • Difficulty breathing or noisy breathing.
  • Inability to cough forcefully.
  • Skin, lips and nails turning blue or dusky.
  • Loss of consciousness.
It wouldn't hurt to get a refresher on the steps to take through a reliable source or visit www.mayoclinic.com/health/first-aid-choking/FA00025.

And for everyone's sake, don't allow anyone to drink alcohol and drive home.

Have a happy and safe Thanksgiving.