Are you in charge of a holiday feast? Food safety experts say safely serving a holiday feast takes planning and know-how.
Follow these tips for food safetyTainted turkey, undercooked stuffing and germ-laced gravy from holiday buffets have all led to past illnesses — and even deaths — CDC investigators have found.It can be tricky for occasional cooks to prepare big meals in a way that avoids the common hazards that can make people sick, said Donald Schaffner, a food science expert at Rutgers University.
A frozen bird must be thawed first. There are several accepted methods, including in the refrigerator, in the microwave or in cold running water, Schaffner said.A frozen turkey needs about 24 hours for every 4 to 5 pounds of weight to thaw in a refrigerator, according to the Agriculture Department. If you use a microwave or the cold water method, the bird must be cooked immediately. For details about safe turkey handling, check out the thawing andAnd don’t wash the turkey.
Don’t rely on the plastic pop-up thermometers stuck in some commercial turkeys. Chapman’s past research shows that those buttons can activate well before the bird is actually done. “The recommendation is that you get those leftovers into the refrigerator within two hours of when they came off of the stove,” he said.
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