Food safety tips Published Nov. 24, 2009 By 18 AMDS Public Health Flight KADENA AIR BASE, Japan -- It is that time of year again and we, the Public Health Flight from the 18th Aerospace Medicine Squadron, would like to provide you with some helpful holiday tips to make your holiday season a safe one. As families gather for Thanksgiving, it's especially important not to forget basic food safety principles when preparing your holiday feast. Having a safe holiday meal begins with selecting foods from reputable sources such as the commissary. It's also important to inspect your food to ensure it is the proper color, temperature, texture and odor. Whether you purchase a fresh or frozen turkey is a matter of personal preference. A fresh turkey should be purchased no more than two days ahead of the big meal and should be stored in a refrigerator with adequate storage space. When storing raw meats, ensure they are placed in a sealed container and kept on the bottom shelf to avoid cross-contamination with other foods. All frozen foods should be stored below 0F and cold foods below 41F. Foods stored within 41F and 135F are considered to be in the temperature "Danger Zone" in which harmful bacteria can multiply rapidly. As you know, defrosting a frozen turkey can take a very long time, and if you're not careful, it could lead to disaster. It's recommended that frozen foods be defrosted in the refrigerator, so food does not rise above 41F. Once defrosted, store your turkey in the refrigerator below 41F. You should never defrost your turkey by placing it on the kitchen counter or in a sink full of water as this method allows harmful bacteria to grow and reproduce. Before beginning your Thanksgiving preparations, follow these safe food handling and preparation practices: · Wash hands thoroughly with hot water and soap for at least 20 seconds before and after handling your turkey. · Wash cutting boards, utensils, and countertops with hot, soapy water after preparing any raw meat or poultry. Also, use a bleach/water solution to disinfect countertops and cutting boards that contact your turkey. Add one capful of bleach to a gallon of water and use this bleach/water solution to wipe down all surfaces. · Separate raw meats, poultry, and other perishable foods from ready-to-eat foods. · Use separate cutting boards/utensils for uncooked meat/poultry and ready-to-eat foods such as salads, cranberries, etc. · Always use a clean plate and utensils for serving cooked meat and poultry. To ensure a safe cooking process, the turkey's internal temperature should reach at least 180F when done cooling. Don't rely solely on the plastic pop-up style cooking probes; insert a thermometer into the thickest parts of the thigh or breast to get an accurate internal temperature. Always follow the manufacturer's instructions listed on the packaging. After the turkey is properly cooled, serve promptly. To stuff or not to stuff is always a good question. The safest way to cook the stuffing is to separate it from the turkey. Stuffing must reach a temperature of 165°F, whether or not the stuffing is cooked inside or outside of the turkey. Should you choose to stuff the turkey, it is important that you mix ingredients just prior to filling the cavity of the turkey and placing it in the oven. Stuff loosely to help ensure safe, even cooking. Remember, the turkey must reach an internal temperature of 180°F, while the stuffing must reach at least 165°F. When the meal is over, remove any excess meat from the turkey carcass and promptly refrigerate leftovers. Leftovers stored in this manner will cool faster than if left on the carcass. Remember to store your stuffing and turkey in separate shallow containers. Don't let your turkey sit out and fall into the temperature "Danger Zone" - bacteria can multiply rapidly and cause your leftovers to spoil. Also, a good rule of thumb is not to keep leftovers for more than seven days. All leftovers should be reheated to 165F to kill any bacteria that might have grown while in storage. By following these simple rules, you can avoid putting the health of your family and friends at risk and prevent a food-borne illness from occurring in your home. If you have any questions about this or any other food safety issues, please feel free to contact the Kadena Air Base Public Health office at 630-4520. Happy Thanksgiving!