Thanksgiving is a day for gathering together with family and friends to enjoy good food. Reporter Andrew Dieleman offers these food safety tips for preparing, serving, and storing your holiday meal…
The “danger zone” for bacteria growth is between 40 degrees and 140 degrees Fahrenheit. Keep hot foods hot and cold foods cold to avoid the spread of bacteria. Once you are finished grocery shopping, store cold food immediately. Monitor the temperature of your turkey as you defrost it to ensure it does not rise about 40 degrees. To ensure the doneness of your turkey, use a meat thermometer and make sure it reaches 165 degrees. If you cook stuffing in your turkey, make sure it reaches the same 165 degrees. After the meal, store your leftovers in resealable food-grade containers in the refrigerator and enjoy within the next few days.
