As families begin to plan for holiday feasts this year, the Oswego County Health Department reminds residents to follow safe food preparation, handling, cooking and storage practices to prevent foodborne illnesses. 

“Food safety should always be a top priority when preparing large meals,” said Oswego County Public Health Director Vera Dunsmoor. “Washing hands properly, cleaning frequently touched surfaces and keeping raw turkey separate from other ingredients are all important precautions to take while preparing for the holiday meal. Turkeys can contain germs that cause foodborne illness, so be sure to cook it to a safe internal temperature of 165 degrees, wash your hands after handing raw meat or poultry and fully sanitize surfaces where poultry products were prepared.”

Follow these tips for a food-safe meal this Thanksgiving:

• Practice proper hand washing before beginning any food preparation. Start by wetting your hands with clean running water. Lather your hands by rubbing them together with the soap. Be sure to wash the backs of your hands, between your fingers and under your nails. Scrub your hands for at least 20 seconds or hum the “Happy Birthday” song from beginning to end twice. Rinse your hands well under clean running water and dry your hands using a clean towel.
• Allow ample time for a frozen turkey to thaw. Frozen turkeys should be thawed in the refrigerator and given 24 hours to thaw for every four and a half pounds of meat. For example, a 20-pound turkey could take five days to thaw safely. The turkey should be stored in a container to ensure no juices contaminate other food in the refrigerator. Thawed or fresh turkeys can safely remain in the refrigerator for up to two days.
• Prevent cross-contamination. Turkeys can be large and difficult to handle, which makes the risk of cross-contamination higher during meal preparation. Turkeys may contain salmonella and campylobacter, common germs that can cause foodborne illness. Keep raw meat and poultry separate from produce and cooked foods. Prepare foods that will not be cooked before handling raw meat and poultry.
• Do not wash or rinse a raw turkey, as doing so can result in an increased chance of cross-contamination. USDA research found that one in four people who wash or rinse poultry cross-contaminate other food items with germs from the poultry.
• If you handle your turkey in the sink, be sure to fully clean and sanitize your sink and other surfaces afterward and before prepping any other Thanksgiving dishes.
• To clean surfaces, wash them with soap and warm water to remove dirt and debris. Then use a commercial sanitizer, sanitizing wipe, a solution of chlorine bleach or another household disinfectant to sanitize. Bacteria found in poultry products can survive on counters and kitchen surfaces for up to 32 hours, so be sure to sanitize after handling raw turkey.
• Always use a food thermometer while cooking turkey, as there is no way to see, smell or feel bacteria on the poultry. To kill bacteria, the turkey must be fully cooked to a safe internal temperature of 165 degrees. The turkey is safe to eat when it reaches that temperature in three locations: the thickest part of the breast and the innermost parts of the wing and the thigh. If any of those locations do not register at 165 degrees, continue cooking until all three locations reach the safe internal temperature.
• Follow the two-hour rule. Food left out at room temperature is only safe for two hours and becomes vulnerable to bacteria if left out any longer. Serve small portions of a large dish, keeping the rest in the oven or refrigerator. If the turkey is re-heated, use a thermometer to ensure that it reaches that safe 165-degree temperature. If food has been left out for more than two hours, it should be discarded.
• When saving leftovers, be sure to refrigerate them quickly and finish them within four days.

For questions about food safety this Thanksgiving, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Monday through Friday. If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a.m. to 2 p.m. You can also visit FoodSafety.gov to learn more about how to safely select, thaw and prepare a turkey.

For more information on staying healthy this season, contact the Oswego County Health Department at 315-349-3547.