Prevent, Promote, and Protect your Health with the Lake County General Health District
(440) 350-2543
5966 Heisley Rd
Mentor, Ohio 44060

Holiday Food Safety


A Safe Holiday Feast – Fight Bac

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.