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| How to have a safe holiday meal | ||
| 11/15/2006 | ||
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Suggested lead Food safety is a concern 365 days a year, but it seems to take on an even greater importance during the holidays, starting with Thanksgiving: Entire audio file Audio 01 A safe Thanksgiving dinner can be ensured through proper food handling, preparation, and storage, according to Ellen Laymon of the Oregon Department of Agriculture's Food Safety Division. The centerpiece for the feast is the holiday turkey: LAYMON: "People have a tendency to thaw their turkeys out on the counter or the stovetop and we know that is not a safe thing to do. So thawing overnight in a refrigerator is probably the best practice. General rule of thumb is one night for every five pounds of turkey. So you need to plan ahead when you have a bigger-sized bird." :18 audio file Audio 02 Cook the bird to 165 degrees Fahrenheit and use a meat thermometer to make sure. Also be aware of cross-contamination- use separate cutting boards, knives, and other utensils when you are handling raw versus ready-to-eat foods. Then there's the matter of leftovers: LAYMON: "Put things in shallow containers so they will cool rapidly in the refrigerator. Keep them covered. Keep them separate. The rule of thumb, in general, on leftovers is only reheat them once. So plan that if you are not going to be using the turkey within two or three days, you'll want to freeze what you won't be using." :18 audio file Good techniques and common sense will ensure a safe and satisfying meal for family and friends this holiday season. In Salem, I'm Bruce Pokarney. Additional audio: Audio 03 LAYMON says the holidays are a good time to be extra careful about proper food handling, preparation, and storage: "There is potential for food illnesses that is concerned with the bigger meals that are prepared. So food safety is a very important thing to remember during this time of year." :10 audio file Additional audio: Audio 04 LAYMON says keeping holiday food at the proper temperature is important as it is being prepared, served, and stored: "Keep the cold foods cold and the hot foods hot. You are trying to keep the food out of the danger zone, which we consider from 40 degrees to 130 degrees Fahrenheit. That's when bacteria will grow and that's what you are trying to avoid." :12 audio file Full story http://oregon.gov/ODA/news/061115holiday_meal.shtml |
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