Thanksgiving Day is fast approaching, and will be followed soon by the Christmas season; hence, being the most consistent feature in any festivity, food plays the most crucial role.
Taking into consideration the relevance of food safety measures on these particular days, The Herald Dispatch reported that the Department of Public Health (DPH) issued a reminder to the public to ensure safety in food handling, preparation and storage.
Poultry and meat are the most common among holiday dinners which can cause foodborne disease if not handled properly. A turkey or holiday buffets, if not stored correctly will have the tendency of becoming breeding grounds for bacteria, which is hazardous to the people's health.
The following guidelines are recommended to avoid health hazards, to wit;
Ensure that every item can be accommodated by the freezer or refrigerator
Separate raw meat, poultry and seafood from fresh vegetables and fruits
Separate household chemicals from food while in the shopping cart or bags
Refrigerate immediately perishable goods
Always check the labels particularly expiration dates and manufacturing companies
Between preparations, wash hands, utensils and surfaces well
Follow the formula in thawing frozen foods, such as 24hours for a four-pound turkey
Cook stuffing and turkey breast to approximately 1650F, while turkey thighs at 1750F.
Hot foods should be maintained at 1400F and refrigerate cold foods.
Vegetables and fresh fruits should be rinsed in time for serving, unless it is already "prewashed" or "ready-to-eat"
Leftovers should be placed in shallow containers, and gravy should be boiled before serving again.
Leftovers should be reheated at 1650F and should be eaten in four days, at most. Gravy lasts for only two days.
If uncertain whether stored food is still edible or not, follow the old rule on food safety, "when in doubt, throw it out"