Who wants to be sick after a Thanksgiving meal?

Kitchens are working overtime all across Virginia as eager cooks produce full course meals with all the trimmings, pies, nut breads, cookies and cakes, plus all the other Thanksgiving favorites.  In the midst of all this festive activity, the Virginia Department of Agriculture and Consumer Services (VDACS) reminds consumers that the most important ingredient in any recipe is the application of food safety techniques.  Take time to review and implement the following basic food safety methods to help protect guests, family members and loved ones from a foodborne illness this year.

Clean – Wash Hands and Surfaces Often:  Always wash hands with hot, soapy water before and after handling food.  Remember to wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing raw meat, poultry and seafood.

Separate – Don’t Cross-Contaminate:  Prevent bacteria from spreading from food to food or platter to platter, especially for raw meat, poultry and seafood.  If possible, use separate cutting boards for uncooked meat, poultry and wash the boards thoroughly after each use.  Do not put cooked or ready to eat food items on a plate that previously held raw food.

Cook – Cook to Proper Temperatures:  It’s difficult to tell if a roast is cooked thoroughly just by looking at its color.  Rely on a meat thermometer to make certain meats of all sizes and cuts are heated to a high enough temperature to kill harmful bacteria that cause foodborne illness.  Cook beef, lamb, veal steaks, ribs, roasts and pork chops to an internal temperature of at least 145° F. Ground meats – whether beef, pork roasts, veal or lamb – as well as egg dishes should be cooked to an internal temperature of at least 160° F.  Cook whole turkeys, turkey breasts, ground turkey, whole chickens, stuffing, casseroles and leftovers to an internal temperature of at least 165° F.

Chill – Refrigerate Promptly:  Perishables for a feast require ample refrigeration space before, during and after the party.  Make certain there’s room in the refrigerator and freezer to store perishables before the party and for any remaining leftovers afterwards.  For buffets and party spreads it’s essential to keep cold foods cold by nesting in bowls of ice.  Replenish the ice on a routine basis or return perishable foods to the refrigerator within two hours of exposure at room temperature.

Leftovers – When in Doubt, Throw it Out: Don’t allow leftovers to stack up after the big Thanksgiving dinner.  Put perishable leftovers in the refrigerator as soon as you finish eating.  Items prepared in large pans or casseroles should be refrigerated in small flat containers to ensure cooling to 40° F or below as quickly as possible.  Leave space between containers inside the refrigerator to allow cold air to circulate and preserve the leftovers.  As a general rule, when in doubt, throw it out.

When Thanksgiving Day is over and you’re thinking ahead to other holiday meals, remember that the key ingredient is food safety.  For more information about food safety, preparation and handling, visit VDACS’ website at vdacs.virginia.gov/foodsafety/index.shtml, or visit the Gateway to Government Food Safety online at foodsafety.gov.