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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Steven Cohen
(202) 720-9113 Cooking Turkey Is A Family Affair…With The Right Food Safety ToolsWASHINGTON, Nov. 13, 2002—As American families and friends gather to celebrate Thanksgiving, cooks head to the kitchen to prepare bountiful meals. One item not on the grocery list, but that should be in the kitchen, is food safety. By following four basic food safety steps, the Thanksgiving meal can be delicious and safe. In fact, it’s so simple to follow safe food handling practices that children can help. “Clean. Separate. Cook. Chill. Four simple food safety steps that children and adults can follow,” said Dr. Elsa Murano, Under Secretary for Food Safety, U.S. Department of Agriculture, speaking today at a demonstration on safe food preparation. “Consumers need to know that a meal can taste great and be safe at the same time.” Planning AheadBefore meal preparation begins, you must shop for a turkey. If you shop ahead, then you’ll probably want to purchase a frozen turkey. If you’re purchasing a turkey within 1-2 days of cooking it, then you can safely purchase a fresh turkey. Frozen turkeys should be thawed prior to cooking. Turkeys, along with all raw and frozen meat and poultry products, must be kept at a safe temperature during thawing. Any harmful bacteria that may have been present prior to freezing can begin to grow again unless proper thawing methods are used. There are three safe ways to thaw a turkey or other food: in the refrigerator at 40 ºF or less; in cold water; and in the microwave. When thawing in the refrigerator, allow 24 hours of thawing time for every five pounds of turkey. When thawing in cold water, allow 30 minutes per pound and change the water every 30 minutes until the turkey is thawed. When thawing in the microwave, follow the manufacturer’s instructions. Plan to cook the turkey immediately after thawing because some areas of the turkey may become warm and begin to cook during microwave thawing. Clean“Everyone who will help prepare the meal needs to begin with clean hands, so make hand washing a frequent activity when in the kitchen,” said Dr. Murano. “We generally recommend washing hands that have come in contact with raw meat or poultry for 20 seconds in hot, soapy water.” After handwashing, children can help by gathering cooking pans and utensils, and bringing food from the refrigerator to the counter. At this time, be sure that utensils, plates, work surfaces, etc., have been thoroughly cleaned. Separate“Many people don’t realize that food safety in their homes is as important as the precautions taken by manufacturers and retailers before the food reaches the home,” said Dr. Garry McKee, FSIS Administrator. “Be sure to avoid cross-contamination by separating raw meat and poultry from foods that will not be cooked, such as salad fixings and bread.” While children may want to help prepare a vegetable salad or butter the rolls, be sure those foods are kept away from the raw turkey. Raw meat and poultry products may contain harmful bacteria, so it is important that the juices from raw meat and poultry products do not come into contact with food that will be consumed without cooking. Also, never place cooked food on an unwashed plate that previously held raw meat or poultry. Cook“Did you know that using a food thermometer could make your turkey taste better?” asked Dr. Murano. “It’s true. You won’t overcook your turkey -- trying to make it safe -- if you use a food thermometer, which is the only way to verify turkey has reached a high enough temperature to destroy harmful bacteria.” Using a food thermometer is easy enough that children can help. Be sure to get the turkey to a safe position on the stovetop or in the oven so that nobody is burned from the hot cooking pan or juices. Insert the food thermometer into the turkey and children can read the temperature. Follow these temperatures to ensure a safe turkey:
If you choose to stuff a turkey, then you must use a food thermometer to check the internal temperature of the turkey and the stuffing. The temperature of the turkey must reach 180 ºF in the innermost part of the thigh and the center of the stuffing must reach 165 ºF. If the stuffing has not reached 165 ºF, then continue cooking the turkey until it does. Chill“Following the ‘chill’ step is important because foodborne bacteria can grow while food sits unrefrigerated,” said Dr. McKee. Refrigerate or freeze perishables, prepared food, and leftovers within two hours. Cut turkey into smaller pieces. Slice the breast meat. Wings and legs may be left whole. Place turkey into shallow containers for storing in the refrigerator. Children can help by clearing the table and placing foods into shallow containers for the refrigerator or freezer. Need Food Safety Advice?USDA’s Meat and Poultry Hotline is here to help – even on Thanksgiving Day. Call the Hotline at 1-800-535-4555; TTY: 1-800-256-7072. The Hotline’s hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time, year-round, and 8 a.m. to 2 p.m. Eastern Time on Thanksgiving Day. Information is available in English and Spanish. An extensive selection of food safety messages is also available at the same number 24 hours a day. Information can also be accessed on the FSIS Web site at www.fsis.usda.gov. E-mail inquiries may be directed to MPHotline.fsis@usda.gov. Safe thawing practices and other food safety information is available at http://www.fsis.usda.gov/OA/pubs/hotpacks.htm. # Note to Editors: A “Cooking Turkey Is A Family Affair…With The Right Food Safety Tools” video news release will be available Nov. 14 and Nov. 21 from 4:15 p.m. – 4:30 p.m. ET at the following coordinates: TELSTAR 4 (C-Band) Transponder 23-C, Vertical, downlink frequency 4160 MHZ, 89 degrees west, Audio 6.2/6.8. Trouble number: 703-642-8585.
For Further Information, Contact: News and Information Page | FSIS Home Page | USDA Home Page
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