December 21, 2010 - At this time of year, everyone is talking turkey – and turkey leftovers. When your guests leave the table, take steps to ensure they do not leave with a nasty bug that can cause a food-borne illness.
It's estimated that there are approximately 11-million cases of food-related illnesses in Canada every year. Many could be prevented by following four simple food handling and preparation techniques this holiday season:
- keep your hands, utensils and work space clean
- cook foods to proper temperatures; use a thermometer to check
- keep raw foods separate from cooked foods to avoid cross-contamination
- chill foods properly in the refrigerator
When it comes to turkey, use a food thermometer to make sure it is cooked properly. The temperature of the thickest part of the breast or thigh should be at least 85° C (185° F). To prevent potential cross-contamination, cook stuffing separately in its own oven dish or on the stove top. If you do stuff your turkey, stuff loosely just prior to roasting and remove all stuffing immediately after cooking. Cook stuffing to a minimum internal temperature of 74° C (165° F) and refrigerate within two hours of cooking.
To get a free food theromometer, stop by the Health Unit and speak with a Public Health Inspector.
Leftovers can be enjoyed safely by following our top five food-handling practices:
- Throw away any cooked food that has been left out for more than two hours.
- When in doubt, throw it out!
- Refrigerate all leftovers promptly in small, uncovered, shallow containers so they cool quickly.
- Eat refrigerated leftovers within 2 to 3 days or freeze them for later use.
- Reheat leftovers to a safe internal temperature of 74ºC (165ºF).
For more food safety information, contact a Public Health Inspector by calling 625-5930, or toll-free at 1-888-294-6630, ext.5930. You can also visit tbdhu.com/eh/foodsafety
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