Safe Thanksgiving Cooking Tips

Photo: Getty Images

Families, friends and Thanksgiving guests can stay safe from foodborne germs by practicing four simple steps this holiday: Clean, Separate, Cook and Chill. 

Clean:  Wash hands and surfaces often 

• Wash your hands at least 20 seconds with soap and water before, during and after preparing food, and before eating.
• Always wash hands after handling uncooked meat, turkey and other poultry, seafood, flour, or eggs.
• Wash utensils, cutting boards and countertops with hot, soapy water after preparing each food item.
• Rinse fresh fruits and vegetables under running water. 

Separate: Avoid cross contamination 

• Keep raw meat, poultry, seafood and their juices away from other foods when grocery shopping.
• Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods at the bottom of the refrigerator; store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don't leak onto other foods.
• Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread and other foods that won't be cooked.

Cook: To the proper temperature 

• The only way to tell if food is safely cooked to a temperature that kills germs is to use a food thermometer. For example, turkey should cook to an internal temperature of 165°F (74°C).
• This chart provides a detailed list of temperatures and foods, including shellfish and precooked ham. 

Chill: Refrigerate promptly 

• Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).
• Package warm or hot food in clean, shallow containers and then refrigerate — it is OK to put small portions of hot food in the refrigerator since they will chill faster.
• If the food is exposed to temperatures above 90°F, like sitting in a hot car or at a picnic, refrigerate it within 1 hour.
• Thaw frozen food safely in the refrigerator, in cold water, or in the microwave – never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature. 

Source: Oregon Health Authority