Having a safe Thanksgiving feast Published Nov. 19, 2010 By Tech. Sgt. James Fountain 17th Training Wing Safety GOODFELLOW AIR FORCE BASE, Texas -- Thanksgiving would not be the same without turkeys, yet very few people take the time to learn how to handle them properly. All poultry needs special attention when handling especially when it comes to thawing a frozen turkey. Thawing it at room temperature promotes the growth of dangerous bacteria. The turkey should be thawed in the refrigerator on a tray in its unopened wrapper with the breast facing up. Rule of thumb for thawing is time is one day of refrigerator for every four pounds of turkey. Most understand that cleanliness is a must when it comes to handling food. The best way to ensure there are no pathogens being transmitted to foods is by washing hands with soap and water, including under nails, before preparing any food. Don't forget to wash all surfaces and utensils well when preparing food. Avoid cross-contamination between dishes by using a different cutting board, knife and other utensils for the meat and for each side dish. Keep the raw poultry away from vegetables and side dishes that won't be cooked. Using a food thermometer is the best way to ensure food is well cooked. Meat should be at a minimum internal temperature of 165 degrees which kills most of the bacteria and other pathogens present on meat. Most bacteria can grow faster at room temperature so keep the pumpkin pie and other desserts in the refrigerator. Leftovers should also be refrigerated within two hours. It's best to have the refrigerator set at 40 degrees or lower. It's debatable whether a deep fried turkey or baked turkey gives the best taste, but if frying is the method of choice, keeping these safety tips in mind will ensure that there won't be any accidents putting a halt to the feast. Turkey frying Keep fryer in full view while burner is on. Place fryer in an open area away from all walls, fences or 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 in, on or under a garage, breezeway, carport, porch or any structure that can catch fire. Raise and lower food slowly to reduce splatter and avoid burns. Cover bare skin when adding or removing food. Check the oil temperature frequently. If oil begins to smoke, immediately turn gas supply off. If a fire occurs, immediately call 911. Do not attempt to extinguish fire with water. Another hazard that could approach is choking. Be prepared to respond to someone choking and be able to recognize the signs for choking; the universal sign is usually hands clutched to the throat, however, the victim may not always show the universal sign. Other signs include : Inability to talk Difficulty breathing or noisy breathing Inability to cough forcefully Skin, lips and nails turning blue or dusky Loss of consciousness To help a choking victim, visit www.mayoclinic.com/health/first-aid-choking/FA00025 for steps to take. After the feast, it's time to clean, but there are ways to do it is safely. Be careful of sharp edges of cans that may be in the trash bag. Don't put sharp knives in the bottom of a sink because not everyone who's cleaning the kitchen may be aware of what lurks underneath the pile when reaching in. Wipe up Water or drink spills prior to anyone slipping on it. Watch what's given to animals. Scraps, such as bones, dough and cake can be harmful to them and cause digestional problems that may end up in an emergency trip to the veterinarian. Remember, if there's a fire, call 911, and for everyone's sake, don't allow yourself or others to drink alcohol and drive home.
