You don't want to end your Thanksgiving Holiday sick. That's why we are asking the Washoe County Health Department the ways we can keep our food safe this year.
“It's very important to have advanced preparation because during this time of the year, we don't want families to get a food-borne illness,” said Kim Franchi, an environmental health specialist with Washoe County. “It can ruin a holiday really fast.”
More than 23 million Americans are infected with food-borne illness each year. But there are ways to protect yourself.
Because Thanksgiving is only two days away, now is the time to start with your preparation. It's time to thaw the bird.
“Do not thaw frozen meats in room temperature on your countertop,” said Franchi. “Make sure you plan in advance and thaw those turkeys in refrigeration at 40 degrees or lower.”
Franchi says there are four basic things to keep in mind come Thanksgiving Day. Once it's time to start the cooking process, yes, it may seem obvious, but wash your hands for at least 20 seconds.
Make sure you are cooking in a clean environment, so disinfect the surfaces. Separate meats from produce. Finally, cook everything thoroughly. Your turkey needs to be at least 165 degrees inside.
So now that we've cooked, and we've eaten, what should we do with the leftovers?
“Your leftovers need to be cooled properly,” said Franchi. “Any leftovers need to be put in the refrigerator within two hours and kept cold at 40 degrees or colder.”
Still confused or have a specific question? Then ask
Karen. Yes.
Karen. It's a website that allows users to ask questions directly to federal food safety experts.
