USDA provides tips for food safety during the holidays



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(WWL.com)

The US Department of Agriculture. UU It reminds holiday chefs to be aware of food safety when cooking this year's Thanksgiving turkey. Sarah Lichtman of USDA's Food Safety and Inspection Service says that the first step when it comes to food safety is cleaning hands and surfaces before and after touching raw meats. She says that the next step is to separate.

"Use separate cutting boards, plates and utensils to avoid cross-contamination between raw meat and poultry and ready-to-eat foods such as prepared side dishes, fruits and vegetables, and things to eat. style. "

About 128,000 people are hospitalized each year as a result of foodborne illness. Lichtman says it's also important to make sure you cook the turkey at 165 degrees Fahrenheit. She discredits the common myth that before cooking the turkey should be washed in the sink.

"It can actually be counterproductive and can spread bacteria around the kitchen and can extend up to three feet when you rinse that turkey, so it's best to put your turkey right in the oven."

Lichtman says it's important not to forget the leftovers on the table.

"Should be stored within two hours of cooking that turkey and all the accompanying dishes, you want to divide them into small proportions and refrigerate them or freeze them in covered and shallow containers."

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