WWW.QNS.COM RIDGEWOOD TIMES NOVEMBER 21, 2019 21
Think of the holiday season and answer this question:
The holidays are the only time of year I do
... what?
Maybe it’s the only time of year you set up a Christmas
tree, hang mistletoe, travel to a certain destination
or stay up all night to go Black Friday shopping. For
many, the holidays are also the only time of year that
you prepare the traditional holiday meal.
And that can lead to trouble.
Each year in the U.S., one in six people will experience
food poisoning. There are 48 million illnesses,
128,000 hospitalizations and 3,000 patient deaths that
can be traced back to foodborne pathogens, according
to the Centers for Disease Control and Prevention.
Food poisoning can aff ect everyone but it can cause
especially serious illness in young children, the
elderly, pregnant women and others with weakened
immune systems.
Improper food preparation is one of the most common
causes of food poisoning, and the risk increases
during the holidays when people try to make lavish
meals they would otherwise not prepare. To help keep
you and your family safe this season, The Partnership
for Food Safety Education - supported by Cargill,
Costco Wholesale and the Frozen Food Foundation - is
launching The Story of Your Dinner campaign and
sharing safe preparation tips for a holiday staple: the
turkey dinner. Follow the guidelines below and your
holiday meal will be safe, delicious and truly one-ofa
kind.
PREPARING THE PERFECT HOLIDAY
TURKEY THIS SEASON
• Plan for one pound of meat per person. If a frozen
turkey works best for you, allow the bird to thaw for
several days in the refrigerator. Generally, you will
need to plan one day for every four pounds of turkey
to ensure your bird completely thaws. While your
turkey is thawing, keep it on the bottom shelf in a
rimmed baking pan to prevent unwanted juices from
spreading.
• Do not rinse your raw turkey. Rinsing the turkey is
not a safety step and can increase the risk of spreading
bacteria to the sink and other surfaces.
• For optimum safety, cook stuffi ng in a casserole.
Because stuffi ng is an excellent medium for bacterial
growth, it’s important to handle it safely and cook it to
a safe minimum internal temperature (at least 165 F)
as measured with a food thermometer.
• For safety, cook your turkey to at least 165 F and
always use a food thermometer to ensure your turkey
reaches this safe internal temperature. You can fi nd a
complete turkey roasting chart at StoryofYourDinner.
org.
• When checking to see if your turkey is done, insert
the food thermometer into the innermost part of the
thigh and wing and the thickest part of the breast.
• Put extra turkey, stuffi ng and other left overs in
the fridge within 2 hours. Consume, freeze or discard
left overs within 3-4 days.
The annual turkey dinner is a seasonal staple. A
little extra preparation can make the meal as satisfying
and enjoyable as the rest of the holidays.
To learn more about safe food preparation and how
you can help yourself and your loved ones avoid food
poisoning, visit StoryofYourDinner.org.
— Courtesy BPT
HOLIDAYS
Safe food preparation strategies
that can save your holidays
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