Betty Forbes, registered dietitian and director of West Virginia Universitys Dietetic Education Program, urges home cooks to eat, drink and be merry this holiday season with simple home food safety tips from the American Dietetic Association and ConAgra Foods Foundation.
Kick old habits and start new traditions,Forbes said. Among them:
Reckless Thawing
Old Habit : More than one out of four Americans admit to thawing frozen turkey or other main meat dish on the kitchen counter, in the oven or even under hot water in the kitchen sink.
New Tradition : To prevent the spread of harmful bacteria, frozen meats should be thawed �€and marinated, for that matter �€in a refrigerator set below 40 degrees Fahrenheit. Or, if pressed for time, you can thaw a wrapped frozen turkey (breast side down) in a sink filled with cold tap water, making sure to change the water every 30 minutes.
Holding Out on Hot Stuff
Old Habit : When preparing a cooked dish that needs to chill (for storage or serving purposes), nearly four out of five home cooks think its necessary to wait until foods cool before putting them in the refrigerator.
New Tradition : Waiting can give bacteria a chance to grow. To ensure the freshness and safety of your freshly cooked foods, place them promptly in the refrigerator after cookingno need to wait.
Covered Dish Delivery
Old Habit : Three out of five holiday revelers typically travel for at least one hour with their homemade holiday dish to a relative or friends home.
New Tradition : Pay close attention to how much time passes from the minute you leave your house until your dish is eaten. If it will be more than two hours, consider packing your cold dish in a cooler and hot dish in an insulated bag to keep it safe and bacteria-free.
Rocking the Gravy Boat
Old Habit : While nearly three out of four home cooks remember to bring gravy to a boil before serving it, many forget the same rule also applies during the encore presentation. In fact, more than half just reheat leftover gravy in the microwave until its hot before serving again.
New Tradition : To eliminate harmful bacteria, bring leftover gravy to a boil on the stove before serving it a second or even third time around.
Festive Floor-grazing
Old Habit : Nearly one out of four Americans say they abide by a time-specificruleto determine how long food is safe to eat after it falls on the floor, with the majority giving a green light to food rescued within three seconds.
New Tradition : Tragic as it may be when a holiday treat topples to the floor, its never a good idea to eat it. In the spirit ofout with the old, in with the new,toss it.
Check the Chart!
From traditional Thanksgiving turkey to classic Christmas goose, meat makes the menu at most traditional holiday feasts. But how can you tell if your main meat dish is undercooked, overcooked or ready to serve?
Consult the chart below! This quick, at-a-glance reference helps you keep track of proper internal temperatures for all of your favorite meat dishes, from family classics to exotic new ones. Keep this chart handyalong with a meat thermometerwhen you head into the kitchen so you can be sure your holiday dishes are both safe and delicious.
If Youre Preparing This Type of Dish
Cook to This Internal Temperature (F )
Turkey (Whole, Stuffed * or Unstuffed)*
Thigh
Breast
p.
180
170
Stuffing
165
Beef Roast, Prime Rib
Medium Rare: 145
Medium: 160
Well Done: 170
Pork Roast
Medium: 160
Well Done: 170
Ham
Fresh or Raw
Fully Cooked
Fully Cooked as Leftovers
p.
160
140
165
Lamb
Medium Rare: 145
Medium: 160
Chicken, Duck, Goose, Quail, Pheasant
Breast
Whole, Drumstick, Thigh, Wing
p.
170
180
Sausage
Uncooked
Precooked
p.
160
165
Venison
160
Fish
Cook until opaque and flakes easily with fork
Shrimp, Lobster, Crab
Should turn red and flesh should become pearly opaque
Egg Dishes
160
Reheated Leftovers
165
Always use a meat thermometer to gauge internal temperature.
- The temperature of a whole turkey must reach 180F deep in the thigh and 170in the breast. Stuffing must reach 165F. For safety and uniform doneness of turkey, cook stuffing separately.
The American Dietetic Association, ConAgra Foods Home Food SafetyIts in Your Hands program educates consumers that home food safety is a serious issue and provides solutions so Americans can easily and safely handle food in their own kitchens,Forbes said.
This program, according to Forbes, complements government-sponsored food safety initiatives that speak to the leading critical food-handling violations by emphasizing the following four key messages:
1) Wash hands often.
2) Keep raw meats and ready-to-eat foods separate.
3) Cook to proper temperatures.
4) Refrigerate promptly below 40 degrees Fahrenheit.
For more information, visit ,http://www.homefoodsafety.orgForbes added.