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Food Safety Education
Check: Use good ingredients
- Check to be sure that if there is a sell by date on your turkey, the
date has not passed, and the fresh fruits and vegetables that you use
are not bruised or damaged.
- Check that fresh cut fruits and vegetables you buy are refrigerated at
the store.
Clean: Wash hands and surfaces
- Wash your hands with hot soapy water before handling food and after
any unclean activity.
- Wash your surfaces and utensils after preparing each food item and
before you go on to the next food.
- Consider using paper towels to clean up kitchen surfaces. If you use
cloth towels, wash them often in the hot cycle of your washing machine.
Separate: Don't cross-contaminate
- Separate raw meat, poultry and seafood from other foods in your
shopping cart and in your refrigerator.
- It is best to use different cutting boards for raw meat products.
- Always wash hands and preparation surfaces after they come in contact
with raw product.
- Never place cooked food on a plate which previously held raw product.
Cook: Proper techniques and temperatures
- Use a clean thermometer to make sure foods are cooked all the way
through.
- Whole poultry should be cooked to 165°F to be considered done.
- Cook eggs until the yolk and white are firm. Don't use recipes in
which eggs remain raw or only partially cooked.
- If using a microwave oven, make sure there are no cold spots in food
where bacteria can survive. For best results, cover food, stir and
rotate for even cooking. If there is no turntable, rotate the dish by
hand once or twice during cooking.
- Bring sauces, soups and gravy to a boil when reheating. Heat other
leftovers thoroughly to 165°F.
| Turkey (unstuffed) |
165°F |
| Whole |
165°F |
| Breast |
165°F |
| Dark meat |
165°F |
Chill: Proper refrigerating procedures
- Refrigerate or freeze perishables, prepared food and leftovers within
two hours of cooking.
- Do not defrost food at room temperature. Thaw food in the
refrigerator, under cold running water or in the microwave.
- Marinate foods in the refrigerator.
- Putting large amounts of leftovers into small containers will make for
quicker cooling in the refrigerator.
- Don't pack the refrigerator full so that cool air will circulate and
keep the food safe.
Throw Away: Dispose of contaminated or unwanted foods
- Throw away fresh fruits and vegetables that have not been
refrigerated within two hours of cutting, peeling or cooking.
- Remove and throw away bruised or damaged portions of fruits and
vegetables.
- Throw away any fruit or vegetable that will not be cooked if it has
touched any raw product.
Quality Assurance
For customer questions or concerns call:
1-800-679-7198
Click the link below for the official USDA site on food
safety:
http://www.fsis.usda.gov/Food_Safety_Education/Food_Safety_Education_Programs/index.asp
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