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Health and Family Services Cabinet
Public Health Officials Remind Consumers to Use Food Safety Tips

Press Release Date:  Tuesday, November 22, 2005  
Contact Information:  Pam Hendren, (502) 564-7181, ext. 3715  


FRANKFORT, Ky. (Nov. 22, 2005) – With Thanksgiving right around the corner - and food generally a large part of the celebration – the Department for Public Health wants the public to keep safe health practices in mind.

Many holiday dinners incorporate meat and poultry, a possible source of foodbourne disease unless handled and prepared properly. This holiday season, DPH urges consumers to take precautions in purchasing and preparing food items and to pay close attention to good hygiene practices.

“Proper hand washing is the most effective way to keep food and guests safe,” said Clyde Bolton, DPH’s director of public health protection and safety. “It’s also important to remember to keep cooking areas clean and that food is well-prepared. Once the meal is over, perishable items should be packaged well and stored at a proper temperature.”

Holiday buffets, party trays or even a poorly stored turkey could be the culprit of disease. Improperly stored food items provide breeding grounds for bacterial contamination, which causes illness that affects an average 76 million people each year.

Here are a few simple food safety tips to avoid getting sick during the holiday season:

· Wash hands – Wash hands for 20 seconds with soap and water and dry your hands with a paper towel following restroom use, before preparing foods, after handling raw meat or before eating. Clean hands will help prevent the spread of potentially illness-causing microorganisms.
· Clean – Wash and sanitize food-contact surfaces often. To sanitize utensils, immerse for 30 seconds in clean, hot water at 170 degrees Fahrenheit, or immerse for at least one minute in a clean solution containing at least 50 parts per million of chlorine (one teaspoon of 5.25 percent household bleach per gallon of water). Bacteria can spread and get onto cutting boards, knives and counter tops. Wash fruits and vegetables before preparing.           
· Thaw properly – Proper methods for thawing a turkey include: thawing in a refrigerator with a temperature of 41 degrees Fahrenheit or less (allow 3-4 days for thawing); placing under cool running water at a temperature of 75 degrees Fahrenheit or less; or thawing in microwave  and cooking the turkey immediately.
· Take temperatures – Cook at 325 degrees Fahrenheit until the internal temperature of the turkey reaches at least 165 degrees Fahrenheit. Cooked, hot foods should be kept at 140 degrees Fahrenheit or warmer. Be sure to use a food thermometer to check temperatures.
· Keep it cold – Cold foods should be kept at 41 degrees Fahrenheit or less. After the turkey is served, immediately slice and refrigerate on shallow platters. Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days. If freezing leftovers, use within two to six months for best quality.
· Transport safely – Keep hot foods hot and cold foods cold. 
· Reheat – Leftover turkey and stuffing should be stored separately in shallow dishes or platters.  Rapidly reheat leftovers to a minimum internal temperature of 165 degrees Fahrenheit.

“Remember the two-hour rule. Do not leave perishable food out at room temperature for more than two hours,” said DPH Commissioner William D. Hacker, M.D.

The Cabinet would like to wish you a safe and happy holiday. For more information and free literature about food safety, contact the Food Safety Branch for free literature at (502) 564-7181 or visit http://chs.ky.gov/publichealth/Food-Program.htm.



 

Last Updated 11/22/2005