Carroll County Health District shares holiday food safety tips

As the holiday season approaches, the smell of roasted turkey and the joy of gathering around the table make this time of year special. But while you’re busy stirring cranberry sauce and arranging pies, don’t forget — food safety deserves a seat at your table too.

Thaw your turkey the smart way

If thawing in the refrigerator, allow about 24 hours of thawing time for every 4 to 5 pounds of turkey. You can also thaw your turkey in the microwave using the defrost setting. If using the microwave, follow the manufacturer’s instructions and cook the turkey immediately after thawing. For cold-water thawing, keep the turkey completely submerged in a leakproof bag and change the water every 30 minutes. No matter how you thaw it, make sure the turkey reaches an internal cooking temperature of 165 degrees before serving.

Keep hot foods hot and cold foods cold

To prevent food borne illness, keep hot foods hot and cold foods cold. Bacteria that cause illness grow quickly in foods left between 41 and 135 degrees, so refrigerate or discard any perishable items left out for more than two hours.

Store and reheat leftovers safely

Store leftovers in the refrigerator within two hours of serving. Use shallow containers so food cools quickly and evenly. Eat leftovers within three to four days or freeze them for later. When reheating, always bring food to 165 degrees to ensure it’s safe to eat.

Keep it clean

Clean hands and surfaces make all the difference. Wash your hands with warm, soapy water for at least 20 seconds before, during and after preparing food. Keep countertops, utensils and cutting boards clean to avoid cross-contamination.

For more information on holiday food safety, visit www.cdc.gov/food-safety/foods/holiday-turkey.html.