Holiday Food Safety Tips and Prize Pack Giveaway (Roasting Pan, Tupperware & more)

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In the excitement of the holidays (and holiday meals), it is easy to get distracted and possibly not handle our foods in the safest way possible.  The U.S. Department of Agriculture estimates that 80 percent of foodborne illnesses are linked to meat and poultry, so proper handling and cooking is essential.  NSF International (a nonprofit organization that is committed to protecting public health and safety by developing standards and certifying products against those standards) has some important and helpful information to keep you and your family safe this holiday season.

NSF International recommends that you:

Don’t let uncooked turkey sit at room temperature. Don’t attempt to thaw a frozen turkey quickly by leaving it sit overnight on a kitchen counter. There are other ways to thaw a turkey, including:

• Refrigerator Method: Keep the turkey in its original wrapper and place in a shallow pan on the lowest shelf of the refrigerator. It may take several days for a large turkey to thaw (plan for a thawing time of 4 – 5 hours per pound of turkey). A turkey that has been thawed in this way can remain in the refrigerator for 1 or 2 days before cooking.
• Cold Water Thawing: Allow about 30 minutes per pound. Place the turkey in a leak-proof plastic bag and submerge the wrapped turkey in cold tap water. Change the water every 30 minutes until the turkey is thawed. Cook the turkey immediately after it is thawed.
• Microwave Thawing: Since microwave oven performance varies, check your owner’s manual for the size turkey that will fit in your microwave oven, the minutes per pound and power level to use for thawing. Remove all outside wrapping and place the turkey on a microwave-safe dish to catch any juices that may leak. Because some areas of the turkey may become warm and begin to cook during microwaving, a turkey thawed in the microwave must be cooked immediately.

Don’t wash your turkey. There’s no need to wash your turkey before your cook it. If you do, bacteria from raw poultry can splash onto worktops, dishes and other foods. Proper cooking will kill bacteria. If you choose to rinse your turkey, such as after brining, be very careful about splashing water and disinfect your sink and all other nearby surfaces thoroughly afterwards.

Never place an uncooked turkey directly on the counter – keep it in a roaster, or on a plastter.

Use a thermometer to check for doneness – even if the turkey has a pop-up thermometer. Make sure you check the internal temperature in the innermost part of the thigh and wing as well as the thickest part of the breast. When the temperature reaches 165° F at all three locations, the turkey should be done.

Don’t stuff it! For optimum safety, don’t stuff your turkey. It is best to put your stuffing in a casserole dish for cooking, as it can be difficult to cook stuffing evenly when it’s packed inside a turkey. If you must stuff, use only pre-cooked meats and vegetables in the stuffing mixture, pack the stuffing loosely, and cook the stuffing until it reaches at least 165° F at the center.

Refrigerate or freeze any leftovers right away.

Reheat before you eat (the right way!) Any pre-cooked dishes as well as leftovers need to be reheated to 165 degrees in order to kill any looming bacteria. Microwave ovens tend to heat food unevenly; keeping food loosely covered allows heat to better circulate throughout food. A food thermometer should be used. Make sure to check the temperature in multiple locations to make sure no cold spots are left. Refrigerated turkey, stuffing, and gravy should be eaten within 3 to 4 days.

Don’t forget to wash your hands!! This isn’t an issue for me, as I am constantly washing my hands, but it is a good reminder when multi-tasking. Make sure guests that are in the kitchen also wash their hands. This can help prevent the passing of germs during cold and flu season.

Last but not leas - Sanitize your dishcloths or sponges on a regular basis, or use disposable cloths – A contaminated dishcloth can house millions of bacteria after a few hours of use. The kitchen dish rag /sponge is the germiest place in the home, according to the NSF International Germ Study. (Yuck!). Try using paper towels instead, when possible.

To help you with food safety this holiday season, I have a wonderful prize pack to give away!

PLUS TUPPERWARE!

THE GIVEAWAY:

One winner will receive a Holiday Prize Pack which includes:

• (NSF Certified) Turkey Roasting Pan
• (NSF Certified) Meat Thermometer
• (NSF Certified) Tupperware
• Matching Dishcloth and Kitchen Towel Set

***NOTE: DO NOT STUMBLE GIVEAWAYS!***

For first (and required) entry, tell me your best tip for cooking a holiday meal.

*I will be receiving the same set as the prize above, free of charge, for posting this information and giveaway.