Provided by the Florida Department of Agriculture
As the holidays approach, Agriculture Commissioner Nikki Fried and the Florida Department of Agriculture and Consumer Services (FDACS) Division of Food Safety are offering food safety tips for your Thanksgiving meal that can reduce common causes of foodborne illnesses.
The U.S. Department of Agriculture (USDA), offers these tips for safer food and avoiding foodborne illness:
Thawing Turkey: Don’t thaw the bird on the kitchen counter, in hot water, or out at room temperature for more than two hours. The refrigerator allows slow, safe thawing. When thawing the turkey in the refrigerator, allow about 24 hours for every five pounds of turkey. Once thawed, it can remain safe in the fridge for one to two days.
Avoid Cross-Contamination: Keep raw meat, seafood, and poultry separate from other foods. If you wash your turkey, be sure to clean and sanitize your sink afterward. Cleaning and sanitizing is a two-step process. To clean, rub down surfaces — including the sink, cutting boards, and countertops — with soap and hot water, and then sanitize them with a cleaning solution to remove any residual germs you cannot see.
Cook Thoroughly: A whole turkey is cooked thoroughly when cooked to a minimum internal temperature of 165 degrees Fahrenheit as measured by a food thermometer in three parts: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Even if the turkey has a pop-up temperature indicator, still use a food thermometer to check that the bird has reached at least 165 degrees in those three places.
Keep Food at Safe Temperatures: Don’t leave cooked food at room temperature longer than two hours. Refrigerate all cooked and perishable foods within two hours of when they finished cooking to ensure food stays safe to eat through the weekend.
Storing and Reheating Leftovers: Store leftovers in small, shallow containers in the refrigerator until the Monday after Thanksgiving Day or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers. Reheat leftovers to 165 degrees. Check the internal temperature of the food in several places with a food thermometer after allowing a resting time.
