Holiday Food Safety - Fight Bac Fact Sheet
• Plan ahead for enough oven, refrigerator and freezer space.
• Refrigerate food promptly after shopping. If making several stops, purchase food last.
• Always wash hands before cooking.
• Thaw a turkey submerged in cold running water for several hours or in the refrigerator for several days using a drip pan to catch leaks.
• Roast the turkey and stuffing to a minimum internal temperature of 1650F measured in the innermost part of the thigh and the thickest part of the breast with an accurate thermometer. Do not rely on a pop up indicator.
• Wash everything that comes in contact with raw eggs, raw meat, or raw poultry and its juices, including the sink, utensils, cutting board and your hands.
• Never place cooked food back on the same plate that held raw food.
• Discard any perishable food that is left out at room temperature longer than 2 hours. When in doubt, throw it out.
• Promptly refrigerate leftovers. Divide food into smaller portions to chill quickly.
• If transporting food, use insulated coolers to keep food hot or cold. Wrapping casseroles in newspapers will also help food keep the appropriate temperature.
• Custard pies, including pumpkin must be stored in a refrigerator.
• Homemade eggnog must be made with pasteurized eggs.