Families, friends and Thanksgiving guests can stay safe from foodborne germs by practicing four simple steps this holiday: Clean, Separate, Cook and Chill.
Clean: Wash hands and surfaces often
- Wash your hands at least 20 seconds with soap and water before, during and after preparing food, and before eating.
- Always wash hands after handling uncooked meat, turkey and other poultry, seafood, flour, or eggs.
- Wash utensils, cutting boards and countertops with hot, soapy water after preparing each food item.
- Rinse fresh fruits and vegetables under running water.
Separate: Avoid cross contamination
- Keep raw meat, poultry, seafood and their juices away from other foods when grocery shopping.
- Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods at the bottom of the refrigerator; store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don’t leak onto other foods.
- Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread and other foods that won’t be cooked.
Cook: To the proper temperature
- The only way to tell if food is safely cooked to a temperature that kills germs is to use a food thermometer. For example, turkey should cook to an internal temperature of 165°F (74°C).
- This chart provides a detailed list of temperatures and foods, including shellfish and precooked ham.
Chill: Refrigerate promptly
- Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).
- Package warm or hot food in clean, shallow containers and then refrigerate — it is OK to put small portions of hot food in the refrigerator since they will chill faster.
- If the food is exposed to temperatures above 90°F, like sitting in a hot car or at a picnic, refrigerate it within 1 hour.
- Thaw frozen food safely in the refrigerator, in cold water, or in the microwave – never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.
For more information, visit OHA’s Food Safety web page