Thanksgiving is one of the most beloved holidays in the United States, and it is a time for families and friends to come together and enjoy a delicious meal. As the holiday approaches, the United States Department of Agriculture (USDA) wants to remind consumers to take extra precautions to ensure that their Thanksgiving meal is safe and free of harmful bacteria.
The USDA recommends that consumers take the following steps to reduce the risk of foodborne illness:
• Clean: Wash hands and surfaces often.
• Separate: Don’t cross-contaminate. Keep raw meat, poultry, seafood, and eggs away from ready-to-eat foods.
• Cook: Cook foods to the right temperature. Use a food thermometer to check the internal temperature of cooked foods.
• Chill: Refrigerate foods promptly.
• Avoid: Don’t eat raw or undercooked eggs, meat, poultry, or seafood.
The USDA also recommends that consumers take extra precautions when preparing foods for Thanksgiving. This includes avoiding cross-contamination, washing hands and surfaces often, and using a food thermometer to check the internal temperature of cooked foods.
When shopping for ingredients, the USDA recommends that consumers look for foods that are labeled as “USDA inspected” or “USDA approved.” This ensures that the food has been inspected and is safe to eat.
When preparing the Thanksgiving meal, it is important to keep hot foods hot and cold foods cold. This will help to prevent the growth of bacteria. The USDA recommends that hot foods be kept at 140°F or higher, and cold foods should be kept at 40°F or lower.
Finally, it is important to remember to refrigerate leftovers promptly. Leftovers should be stored in shallow containers and eaten within three to four days.
By following these simple steps, consumers can help to ensure that their Thanksgiving meal is safe and free of harmful bacteria. The USDA wishes everyone a safe and happy Thanksgiving!
