Safe food handling basic for happy holidays

  • Published
  • By Airman 1st Class Brandi Lewis
  • 56th Aerospace Medicine Squadron
LUKE AIR FORCE BASE, Ariz. --  The holidays complete with turkey and stuffing are quickly approaching. It may be great food but it is always good to remember food safety when preparing and cooking food, and cooling leftovers. Steps to follow to keep safe and healthy during the holiday feast are: 

· Wash hands often, especially before handling food and after using the restroom. Use hot, soapy water and scrub well; it's the friction that cleans hands. 

· Avoid transferring bacteria to other foods by washing surfaces that come in contact with raw poultry. Use paper towels instead of cloth to clean up juices and discard after use. Use a separate cutting board strictly for raw meats and wash it thoroughly after each use. 

· Before preparing a turkey, it should be thawed safely. There are three safe ways to thaw food -- in the refrigerator, cold water and the microwave oven. Never thaw a turkey at room temperature. A good rule to follow is one day in the refrigerator for every four pounds of turkey. Therefore, a 12-pound turkey takes three days to thaw. If using cold water, submerge and change the water every 30 minutes. Allow 30 minutes defrosting time per pound of turkey. Microwave ovens work well for smaller turkeys. Check the manufacturer's instructions for power level and the minutes per pound. 

· To safely stuff a turkey, warm pre-made stuffing before placing in the turkey. When checking temperature, insert meat thermometer into the center of the stuffing and ensure it reads 165 degrees. Use only cooked vegetables and meats in the stuffing. Stuff the turkey when ready to cook it. Grilled or deep-fried turkey should not be stuffed. 

· It is not safe to leave foods out for more than four hours. Cool food prior to storing in shallow pans no deeper than three inches. Remove stuffing from turkey and store in separate containers. Cut the turkey into small pieces and refrigerate within two hours of cooking. Use leftover turkey and stuffing within seven days by reheating to 165 degrees or until hot and steaming.