MID-HUDSON – The state departments of agriculture and health are offering tips to take proper food safety precautions to prevent foodborne illnesses when preparing holiday meals.
Tip 1: Don’t wash your turkey. That causes bacteria to spread up to three feet away as the water is likely to splash onto clean counters, cutting boards, sink handles and other nearby areas or items.
It is recommended to cook the turkey to an inner temperature to kill any bacteria present.
Tip 2: Use the refrigerator, the cold-water method, or the microwave to defrost a frozen turkey. Thawing in the fridge is the safest method.
Tip 3: Use a meat thermometer. Officials say to use a food thermometer and check the internal temperature in three locations. The temperature should be at least 165 degrees in all three areas.
Tip 4: Don’t store food outside, even if it is cold. Storing food outside is not food safe as animals can get into food, eating or contaminating it.
Tip 5: Turkey leftovers are good in the fridge for up to four days. Cut the turkey off the bone and refrigerate it as soon as possible. If the leftovers are not going to be used right away, they should be packed into freezer bags or air tight containers and frozen.
