thanksgiving dinner2 300FRANKFORT, Ky. (11/27/13) - Parties, family dinners and seasonal gatherings where food is served are traditional part of holiday cheer. This holiday season, the Kentucky Department for Public Health (DPH) urges consumers to take precautions in purchasing and preparing food items, and to pay close attention to good hygiene practices to combat foodborne illness this Thanksgiving and Christmas.

Here are a few simple food safety tips to avoid getting sick during the holiday season:

Safe Storage Temperatures

− Keep hot foods hot and cold foods cold. Hot foods should be held at 135 degrees Fahrenheit or warmer. Cold foods should be kept at least 41 degrees Fahrenheit or below.
− Foods that sit out on the buffet table for longer than two hours should be discarded.

Safe Food Handling

− Always wash your hands before and after handling food.
− Use two cutting boards. One should be used for preparing raw meat, poultry and fish and the other for cutting cooked food or preparing salads.
− Wash fruits and vegetables before preparing.
− Keep your kitchen, dishes and utensils clean.
− Never put cooked food back on plates or platters where raw meat or poultry were previously stored.
− Wash and sanitize food contact surfaces often.
− Never thaw a turkey or other meats/poultry on the kitchen counter. Thawing at room temperature increases the risk of bacteria growth at the surface even though the interior may still be chilled.
− Thaw turkey and other frozen meat items in a refrigerator with a temperature of 41 degrees Fahrenheit or colder. The turkey should be thawed in its original wrap, on a tray placed in the bottom section of the refrigerator. A 20-pound turkey needs four to five days to thaw completely when thawed in the refrigerator.
− A turkey can also be placed under cool running water at a temperature of 75 degrees Fahrenheit or less, or thawed in a microwave, provided the turkey is cooked immediately.

Cook thoroughly

− If you are cooking foods in advance of your party, be sure to cook foods thoroughly to a safe minimum internal temperature.
− Use a metal-stemmed meat thermometer to determine when the turkey is done by inserting the thermometer in the thickest part of the turkey thigh. When the thermometer reaches between 165-180 degrees Fahrenheit, the turkey is done.
− Safe cooking temperatures for other foods are as follows: seafood, 145 degrees Fahrenheit; ground beef, veal, lamb and pork, 160 degrees Fahrenheit; ground turkey, chicken and other poultry products, 165 degrees Fahrenheit.
− Don’t eat uncooked cookie dough, which may contain raw eggs.
− Cook eggs until the yolks and whites are firm.
− When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites. Unpasteurized, raw shell eggs and egg products could contain Salmonella and other pathogens. Pasteurized shell eggs are now available at many grocery stores. Like all eggs, they must be kept refrigerated for safety and quality. Pasteurized shell eggs can be identified by a red “P” in a circle stamped on the shell.

Leftovers

− Leftovers should be stored in the refrigerator within two hours after cooking is complete, this includes pumpkin pie.
− Leftovers should be divided into smaller portions and stored in several shallow containers.
− Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days.
− Frozen leftovers should be eaten within two to six months.
− Reheat all leftovers to 165 degrees Fahrenheit throughout or until steaming hot. Soups, sauces and gravies should be brought to a rolling boil for at least one minute.

Most importantly, if you are uncertain a food has been stored safely or is still safe to eat, it’s best to follow the old food safety maxim of “when in doubt, throw it out.”

For more information, visit http://chfs.ky.gov/dph/info/phps/food.htm, or contact Pam Hendren, (502) 564- 7181, ext. 4208, or Mark Reed, (502) 564-7181, ext. 4203.

SurfKY News
Information provided by Health and Family Services Cabinet

LIKE SurfKY on Facebook - Click here to LIKE us now.

© Copyright 2015 SurfKY News Group, Inc. All rights reserved. This material may not be published, broadcast, or rewritten without permission. SurfKY News encourages you to share this story on social media.

Posted on 2/2/14
3/13 - 16
1 DOW 18,070.40
+46.34 (0.26%)    
2 S&P 2,114.49
+6.20 (0.29%)    
3 NASDAQ 5,016.93
+11.54 (0.23%)    
3/13 - 16

Most Read This Week

April 28, 2015 4163

Search for Stolen Vehicle Ends with Woman Charged…

by SurfKY News
April 27, 2015 3496

Online Petition Seeking Re­opening of Shanice…

by Samantha Carver, SurfKY News
April 28, 2015 3343

Man Charged with Stalking Smoke Shop Clerk

by MPD
April 27, 2015 2898

Hopkins County Drug War ― Are We Winning?

by Doreen Dennis, SurfKY News
April 30, 2015 2800

Family Says 'Goodbye' to Dog After It Allegedly…

by Doreen Dennis, SurfKY News

Most Read This Month

April 17, 2015 15536

An Open Letter from an Addict

by Olivia Kirks
April 23, 2015 8482

Man Charged with Sodomy, Incest/Victim under 12

by SurfKY News

Stories Trending Now

May 03, 2015 1412

Two Injured During Two-Vehicle Collision

by SurfKY News
May 04, 2015 1298

Teen Injured During Collision with Police Cruiser

by SurfKY News
May 03, 2015 1086

Faith Baptist Hosts Family Fun Day

by Tammy Holloway, SurfKY News
May 04, 2015 1060

Alleged Littering Leads to Drug Arrest

by SurfKY News
May 04, 2015 830

Three Injured in Two-Vehicle Collision

by SurfKY News
May 03, 2015 740

Dave Says - May 3, 2015

by Dave Ramsey
May 03, 2015 658

2015 Correctional Employees' Week Celebrated…

by Michael Caudill
May 02, 2015 650

Baptist Health Hosts Annual ‘Bike Safety Day’

by Gary Gates, SurfKY News
May 02, 2015 641

Conquering the clutter: Cleanliness with kids is…

by SurfKY News
May 03, 2015 574

Legislator's Log - Week of May 3, 2015

by Brent Yonts