It’s great to see these departments taking proactive steps to ensure food safety during the holiday season. Thanks giving meals often involve a lot of food preparation and handling, and these tips can go a long way in preventing food borne illnesses.
Tip 1 regarding not washing the turkey is particularly crucial. Many people are unaware that washing poultry can spread bacteria. Cooking it thoroughly to an internal temperature of 165°F is indeed the best approach to kill any bacteria present.
The advice on defrosting methods—refrigerator, cold-water, or microwave—is also essential. It’s important to avoid leaving the turkey out at room temperature for extended periods to prevent bacterial growth.
Using a meat thermometer is an excellent practice to ensure that the turkey is cooked to a safe temperature throughout, and it’s good that they emphasize this point.
The reminder about not storing food outside, even if it’s cold, is essential. Proper storage temperature is crucial in preventing the growth of harmful bacteria.
Lastly, handling turkey leftovers safely by refrigerating them promptly and consuming them within four days or freezing them for later use is a great way to avoid foodborne illness.
It’s reassuring to know that these departments are actively involved in food safety measures, from inspections to guidelines, to protect the health of New Yorkers during the holidays and throughout the year.
