PITTSBURGH – The Allegheny County Health Department is offering food safety tips to help ensure that families enjoy a safe and wholesome meal for the Thanksgiving holiday.
If you have any questions about food safety while preparing your holiday meal on Thanksgiving Day, these tips also are available by visiting the Health Department web site.
Handling & Preparing Food
- Wash hands thoroughly before and after handling food.
- Before and after each use, clean food preparation surfaces with soap and hot water and then sanitize with a mixture of one tablespoon of bleach to one gallon of water.
- Clean and sanitize all knives and utensils before and after each use.
- Thaw foods in the refrigerator or in cold water that is changed every 30 minutes.
- Never thaw foods at room temperature or in standing water, where bacteria multiply rapidly.
- When thawing a turkey in the refrigerator, allow one day for every 4 or 5 pounds.
- When thawing a turkey in cold water, allow 30 minutes for every pound.
- Cook foods thoroughly. Turkey and stuffing should be cooked to a minimum internal temperature of 165 degrees, and may be cooked to an even higher temperature to satisfy personal preferences.
- Use a meat thermometer to check for doneness, inserting it into both the innermost part of the thigh and wing and the thickest part of the breast.
- Don’t partially cook a turkey the night before. Cook it continuously, without interruptions.
- Stuff your turkey immediately before roasting, never the night before.
- Cook stuffing separately for maximum safety and to avoid overcooking your turkey.
- While cooking or serving, don’t use the same spoon for tasting and preparation.
- Reheat leftovers to 165 degrees or until hot and steaming.
- Refrigerate leftovers as promptly as possible, no later than two hours after serving.
- Cut the turkey into smaller pieces after cooking so it can cool more quickly and safely.