Thanksgiving Food Safety
You should always use two sets of cooking utensils when preparing a holiday meal — one for the turkey or meats that have been handled raw and another set of utensils for any food or meat that is fully cooked. Never use the same platter or utensils that held the raw product to serve the cooked product. Any bacteria present in the raw meat or juices can contaminate the safely cooked product. And remember to wash your hands, surface areas and utensils thoroughly between each food prep step.
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Review Date:
November 13, 2014Citation:
Holiday Food Safety Success Kit National Turkey Federation Centers for Disease Control and Prevention Centers for Disease Control and Prevention, “Estimates of Foodborne Illness in the United States” United States Department of Agriculture, "Let’s Talk Turkey" United States Department of Agriculture, "Cleanliness Helps Prevent Foodborne Illness" Illinois Department of Public Health, "Food Safety Fact Sheet - Critical Temperatures for Food Service" Partnership for Food Safety Education, "Thanksgiving Food Safety" Center for Food Safety, "Thanksgiving traditions for a changing climate" Partnership for Food Safety Education, "Least Wanted Foodborne Pathogens" Phys.org, "Stuffing the turkey and other Thanksgiving food-safety mistakes" Home Food Safety, "Most Common Foodborne Pathogens" Image Courtesy of David Bullock | Dreamstime Image Courtesy of Stephanie Frey | Dreamstime Image Courtesy of Donald Joski | Dreamstime Image Courtesy of Szabolcs Szekeres | Dreamstime Image Courtesy of Brent Reeves | Dreamstime Image Courtesy of Ruben Gutierrez | Dreamstime Image Courtesy of Marcin Pawinski | Dreamstime Image Courtesy of Kelpfish | Dreamstime
Last Updated:
November 13, 2014