Thanksgiving Food Safety

With Thanksgiving upon us it is important to remember while having family and friends visiting or cooking to take food to another table we have to practice Thanksgiving food safety.

We love having our whole family over for every holiday, but there is just something about Thanksgiving that screams magic to me. I love being in the kitchen, love preparing those special one-time per year recipes and honestly cooking is my love language. Everything about it just makes me feel so much love. I am always preparing for weeks for the big day but also taking into consideration that it is a time of year that I have to really focus on food safety because these types of big meals don’t happen every day and it is easy to let little things slip that can become huge food safety concerns.

Here are some tips for a safe and happy Thanksgiving:

Store Raw Food Properly

Place raw meat on the bottom shelf of your refrigerator, and always store it in sealed container or cover it securely. This prevents raw juices from dripping onto other foods, which can lead to cross-contamination.

Thaw in the Fridge

Never thaw your turkey or other meats at room temperature. Bacteria grows rapidly when food is in the temperature “danger zone” (40°F to 140°F). Instead, plan ahead and thaw meat in the refrigerator, which could take several days depending on the size. For example, a 12- to 16-pound turkey may need three to four days to thaw safely in the fridge.

Don’t Reuse Marinades

As much as some people think marinade is just waste if you toss it out, please don’t reuse it. If you marinate your turkey or meat, discard any marinade that has come into contact with raw meat. If you’d like to use the marinade as a sauce, reserve a portion before adding the raw meat. Alternatively, bring the used marinade to a boil for one to two minutes to kill any bacteria before using it.

Use Separate Cutting Boards & Utensils

Cross-contamination can easily happen if you use the same cutting board, plates, or utensils for raw and cooked foods.

“Ideally, use separate boards: one for raw meat and another for fruits, vegetables, and other ready-to-eat items,” says Sofia Whitefields, a registered dietitian at the OSHER Center for Integrative Health. “If you only have one cutting board, thoroughly wash and sanitize it between uses.”

Don’t Leave Leftovers Out Too Long

We know that sometimes family and friends can’t all gather at the same time to eat. As much trouble as it seems please don’t leave leftovers out too long. Leftovers need to be refrigerated within two hours to prevent bacteria growth. Whitefields advises to divide large quantities into smaller containers for faster cooling to ensure leftovers are safely preserved. You can also freeze any leftovers for long-term storage.

Reheat Leftovers to Safe Temperatures

When reheating leftovers, make sure they reach an internal temperature of 165°F. This ensures that any bacteria present are destroyed, making the food safe to consume again.

And remember, those leftovers are only good for three days. Happy Thanksgiving!

For more holiday food safety tips please keep an eye on Make Food Safe.