Holiday Food Safety Tips
Cooking a large meal for many people on Thanksgiving can be stressful, particularly when it comes to food safety. Below are a few food safety tips that will keep your food delicious and safe for the holidays.
- Do NOT wash the exterior of your bird. Proper cooking methods are the only way to eliminate harmful bacteria that reside on the outside of your bird.
- Hand washing is key! Wash your hands thoroughly for 20 seconds with soap when switching between raw and cooked food items…maybe sing a holiday tune while you wash!
- The bird AND stuffing should be cooked to an internal temperature of 165 degrees Fahrenheit. The best spots to check the temperature would be the thickest part of the bird’s breast or the deepest part of the wing or thigh of the bird. Once the temperature of 165 degrees Fahrenheit has been achieved, dinner is served!
- Holiday leftovers should also be reheated to a temperature of 165 degrees Fahrenheit. Leftovers are safe to store for 3-4 days in the refrigerator and 2-6 months in the freezer.
For more tips or information visit: foodsafety.gov
If you are a patient and have questions about your diet, please ask your oncologist at your next appointment about receiving a complimentary nutritional session with Melanie Mitchell, SNCC Registered Dietitian.