Vancouver, WA – Would your holiday kitchen pass a food safety inspection? Proper food storage, preparation and serving are important. The Centers for Disease Control and Prevention estimates that roughly one in six Americans gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases each year.

Don’t take any chances with the health of your family and friends this holiday season. Follow these food safety tips:

Thawing

A fresh turkey should be cooked within two days of purchase. But if your turkey is frozen, never thaw it on the counter. Three safe ways to thaw a turkey are:

• In the refrigerator: Allow 24 hours of thawing for each four to five pounds of turkey – about three days for a 12-pound turkey or five days for a 20-pound turkey.
• In a bowl or sink filled with cold water: Keep the turkey in its original wrapping and allow 30 minutes per pound. Change water frequently.
• In the microwave: Check the manual for directions; when thawed, cook immediately.

Preparation

Wash hands and surfaces often. After working with raw turkey, always wash your hands, utensils and work surfaces to prevent bacteria from contaminating other foods. Use only clean kitchen cloths and towels and wash them promptly after wiping up meat juices.

Stuffing

For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. If you place stuffing inside the turkey, do so just before roasting and use a food thermometer. Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F. Bacteria can survive in stuffing that has not reached 165°F and cause foodborne illness.

Cooking

Prior to cooking, be sure the turkey is completely thawed. Use a food thermometer to check the temperature in the center of the stuffing, the wing joint and meaty portions of the breast and thigh. The thermometer must reach a safe minimum internal temperature of 165°F.

Leftovers

Refrigerate leftovers promptly. Don’t leave food on the counter to cool down. Refrigerating foods quickly keeps most harmful bacteria from growing and multiplying. The refrigerator should be set at 40°F and the freezer at 0°F. Eat refrigerated turkey leftovers within three or four days. See http://tinyurl.com/m34ablt for more information.

More food safety information:

• Washington State Department of Health, doh.wa.gov/YouandYourFamily/FoodSafety/Holidays.aspx  
• Partnership for Food Safety Education, fightbac.org/
• Foodsafety.gov, foodsafety.gov/index.html

CONTACT
Joe Laxson
Public Health
(360) 397-8154
joe.laxson@clark.wa.gov