Thanksgiving Food Safety Tips

Thanksgiving is here once again and with it comes my favorite, the traditional turkey dinner. This year to keep us all safe from foodborne pathogens such as Salmonella, here are some tips to avoid the improper storing, cooking, and serving of roast turkey and other Thanksgiving delights...

There are 3 ways to defrost a frozen turkey safely :

• Defrost turkey in the refrigerator (40°F) approximately 24 hours for every 4-5 pounds of turkey
• Submerge turkey in its original package in a pan of cold water enough to cover the turkey. Change the water every 30 minutes, and allow 30 minutes thawing for every pound. Cook the turkey immediately.
• Remove any packaging and keep turkey in a microwave-safe pan to catch any juices. Thaw in the microwave oven. Cook the turkey immediately.

Preparation Tips:
• Do not thaw on the kitchen counter.
• Cook fresh turkeys within two days, thawed ones within four days.
• Wash your hands with hot, soapy water before and after handling raw poultry. Wash all knives, cutting boards and utensils also after using for raw poultry.

Cooking Tips:
• Read and follow the cooking directions on the label. Cook turkey until it is done (165°F). Check to make sure every part of the turkey reaches a minimum internal temperature of 165°F, even if your turkey has a pop-up temperature indicator. Check the innermost part of the thigh and wing, and the thickest part of the breast.
• Let turkey stand for 20 minutes before carving to allow juices to set.

Other Tips:
• Stuffing should not be prepared a day ahead and the turkey should not be stuffed until ready to cook. An alternate (and safer) method is to cook the stuffing separately in a casserole, using some of the pan juices to flavor and moisten the stuffing.
• Store left-over food within two hours after serving, including pumpkin pie.
• Store in the refrigerator if eating left-over food within 3 days. Label and date.
• Keep in the freezer for longer storage time. Label and date.

More Responsibility Needed by Consumers and Companies

There is a great article on the FoodHACCP.com website written by Matt McKinney (Minneapolis Star Tribune) who interviews Bill Marler, a lawyer who specializes in food safety cases. Mr. Marler has a unique view into the state of our food safety laws and regulatory agencies. He offers his thoughts and advice on recent pathogen outbreaks and what we can do to improve food safety. Highlights from the interview include:

* More funding needed for food safety
* Combined FDA and FSIS would be more effective
* Food isn’t necessarily safer now than it was 20 years ago

To read the full article, please visit: http://www.foodhaccp.com/1news/070209b.html

Food Safety Tip of the Week: Always wash fresh fruits and vegetables under cool running tap water before eating. This removes any lingering dirt while also removing or reducing any bacteria or other substances.

It's Grilling Time!

Get those grills out! It’s time to celebrate Independence Day with a good old American-style backyard barbeque! Before you fire up the grill and even before you rush out to buy all the supplies, remember a few food safety precautions…

Always Cook Meat Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145°F. Hamburgers made of ground beef should reach 160 °F. All cuts of pork should reach 160°F. All poultry should reach a minimum of 165°F. NEVER partially grill meat or poultry and finish cooking later.

To read the full story on keeping your BBQ safe, please visit:
http://www.wtoctv.com/Global/story.asp?S=6559817

Happy 4th of July from all of us here at Idaho Technology, Inc.!

Food Safety Tip: Whether you are planning a backyard barbeque or going on a 4th of July picnic, remember to refrigerate your leftovers within two hours.