Food Safety Tips for Thanksgiving

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GOODFELLOW AIR FORCE BASE, Texas-- --  Family reunions, parties and any celebration where food is served can turn into misery if proper food handling and preparation are not practiced. To prevent this from happening, we must know the proper way of handling food from the time of preparation, to serving and even after the feast.
Let's start with:

Shopping

· Purchase food products that are in good condition. Use your sense of sight and smell to observe the product.
· Check for package integrity. Ensure the package is intact and there are no signs of deterioration.
· Check the "sell by" date on all food you buy and never buy packages if that date has passed or will pass before you intend to use it.

Storing

· Make sure all purchased products are kept at the proper temperature. Cold items should remain cold, this means 41 degrees or less. Freeze the things that need to be frozen, this means 32 degrees or less or at a temperature where the item remains frozen.

Preparation

· Wash your hands thoroughly by rubbing vigorously for 15-20 seconds under warm running water using antibacterial soap. This should occur after engaging in any activities that contaminate the hands and forearms, for example, before preparation of food and when switching between working with raw and ready to eat food.
· NEVER thaw meat or poultry at room temperature.
· When thawing a frozen turkey, either keep it refrigerated on a tray, thaw under cold running water, or IN the microwave.
· When thawing in a microwave, finish cooking in a conventional oven immediately.
· Use separate cutting boards; one for pre-cooked food or salad preparation and one for raw meat, poultry or fish. Make sure to wash cutting boards thoroughly with soap and water. Sanitize cutting boards with bleach water solution using 1 teaspoon of bleach per gallon of water.
· Never cook a stuffed turkey or chicken in a microwave oven. A microwave doesn't distribute heat evenly.
· Use a thermometer to determine the internal temperature of the turkey or chicken, it must be at least 165 oF.
· If you purchase a ready to eat turkey, make sure that it is kept out of the danger zone of 41oF-135oF. Bring it home and eat immediately because temperature is a key factor for microbial growth.

After the feast

· Don't let the food sit at room temperature for more than 2 hours. Leftovers must be put in the refrigerator promptly after the meal.
· Freeze leftovers that will not be eaten within 72 hours. Divide large amounts of leftovers and put in smaller separate containers.
· Don't taste food if it has an unpleasant smell. If you have doubt the best thing to do is to throw the food away.

If you follow these simple food safety tips, your holiday feast should be a smash!

(courtsey of 17th Medical Group Public Health)