Thanksgiving is a time for family gatherings and delicious meals, but it’s also a day when food safety is crucial to avoid any unwanted illnesses. Here’s how to avoid seven common food safety mistakes to ensure your Thanksgiving feast is both safe and delicious.
1. Store Raw Meat Properly
Place raw meat on the bottom shelf of your refrigerator, and always store it in sealed container or cover it securely. This prevents raw juices from dripping onto other foods, which can lead to cross-contamination.
2. Thaw in the Refrigerator
Never thaw your turkey or other meats at room temperature. Bacteria grows rapidly when food is in the temperature “danger zone” (40°F to 140°F). Instead, plan ahead and thaw meat in the refrigerator, which could take several days depending on the size. For example, a 12- to 16-pound turkey may need three to four days to thaw safely in the fridge. Alternatively, you can thaw it by placing the wrapped meat in a bowl of cold water.
3. Use a Food Thermometer
A food thermometer is essential for checking if meat is cooked to a safe internal temperature. Turkey and any stuffing inside it should reach at least 165°F. This kills any harmful bacteria and ensures that your food is safe to eat.
4. Don’t Reuse Marinades
If you marinate your turkey or meat, discard any marinade that has come into contact with raw meat. If you’d like to use the marinade as a sauce, reserve a portion before adding the raw meat. Alternatively, bring the used marinade to a boil for one to two minutes to kill any bacteria before using it.
5. Use Separate Cutting Boards and Utensils
Cross-contamination can easily happen if you use the same cutting board, plates, or utensils for raw and cooked foods.
“Ideally, use separate boards: one for raw meat and another for fruits, vegetables, and other ready-to-eat items,” says Sofia Whitefields, a registered dietitian at the OSHER Center for Integrative Health. “If you only have one cutting board, thoroughly wash and sanitize it between uses.”
6. Don’t Leave Leftovers Out Too Long
Leftovers need to be refrigerated within two hours to prevent bacteria growth. Whitefields advises to divide large quantities into smaller containers for faster cooling to ensure leftovers are safely preserved. You can also freeze any leftovers for long-term storage.
7. Reheat Leftovers to a Safe Temperature
When reheating leftovers, make sure they reach an internal temperature of 165°F. This ensures that any bacteria present are destroyed, making the food safe to consume again.
