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 Friday, October 31, 2014
Tip of the Day Categories » Holiday Tips

Thanksgiving Safety Tips

Today careful cooking and handling of food can turn potential hazards into something good. Not surprising, since the Indians and Pilgrims first got together in 1621 most food poisoning related to turkey comes, not from cooking, but rather from cooling and storing. First, a bird should always be cooked thoroughly to an internal temperature of 180°F checked with a meat thermometer and not just a pop-up button. That's just where food safety BEGINS. Observance of the following 2-2-4 rule for serving, cooling and storage could prevent hundreds of thousands of food-related illnesses this year. First is 2 hours. Move the meal from the oven to the table to the fridge in two hours or less. Next is 2 inches. Store and cool food at a shallow depth of two inches or less to speed chilling. Last is 4 days. Eat refrigerated leftovers in four days or fewer (and freeze the rest). Remember 2, 2 and 4 makes Thanksgiving safe forevermore. And that's the On The House tip for today.

See more tips in the Holiday Tips category!

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