Leftover turkey can be eaten cold or hot. If you are reheating leftovers, reheat them to 165 °F as measured with a food thermometer.
Thanksgiving is finally over, and now comes the biggest weekend for holiday shopping. According to the National Retail Foundation, the average shopper spends about $380 from Black Friday to Cyber Monday.
When planning out your battle strategy shopping budget, you may forget to account for the meals you eat before, during, and after a long shopping trip. Those lattes, sandwiches, garlic knots, and smoothies you may buy to fuel your shopping can really start to add up and will put a damper on your holiday shopping budget. Read more »
Be sure to check the temperature of your turkey with a food thermometer in 3 places—the thickest part of the breast and the innermost part of the thigh and wing.
The countdown is over, and the big day is finally here. It’s Thanksgiving Day, and the family is on the way, most likely with growling tummies. You may have been preparing all month, but if not, no worries! We’ve got you covered on how to safely handle and prepare your turkey. Now that’s you’re ready, let’s get cooking!
Wash Your Hands
One of the most important ingredients for a delicious and food safe Thanksgiving meal is clean hands. Wash your hands with warm water and soap for 20 seconds throughout the cooking process, especially before handling food and after handling raw meat and poultry. This is one of the simplest and most effective ways to prevent the spread of bacteria. Often times, there tends to be multiple cooks in the kitchen on Thanksgiving Day. Make sure all of your helpers wash their hands before they touch any food. Read more »
3 ways to thaw: Be food safe this Thanksgiving Holiday.
Preparing for Thanksgiving can become hectic. On Tuesday we tried to make your trip to the grocery store a little easier, by explaining the labels you’ll find on turkeys for sale. Now that you have your bird, you’re probably thinking about putting your game face on and getting that meal ready.
In between trying to convince your 21-year-old nephew to sit at the kid’s table (because there’s no room at the adult table) and figuring out how you’ll answer your relatives’ questions about where your current relationship is going, we want to help you prepare your meal. With such thoughts possibly running through your head, proper food safety practices are sometimes treated like pumpkin pie on Thanksgiving: always required but too often ignored and overshadowed. Read more »
-You’re certain you’ve thought of everything to make this year’s Thanksgiving meal a flawless success.
You’ve assigned your quarrelsome family members who passionately root for rival football teams to seats on opposite ends of the dinner table. You’re prepared to cook all of your guests’ favorite holiday dishes, and after years of practice, you finally feel like you’ve perfected the delicate art of carving a turkey. Yes, this year will be different. You won’t have to order a pizza and eat it with lumpy gravy like you did after last year’s cooking disaster! But while you may think you’ve thought of absolutely everything for the perfect Thanksgiving meal, you may have neglected some of the most important steps – those involving food safety. Read more »
Throughout the year, and this month in particular, USDA celebrates 150 years of existence. The legislation that established USDA was signed on May 15, 1862, by President Abraham Lincoln. At that point, food safety wasn’t a major concern for the People’s Department.
The turning point for domestic meat inspection really came in 1905 and 1906, after Upton Sinclair published The Jungle. The details of the book described unsanitary working conditions in a Chicago meatpacking house, putting meat consumers at risk for disease. Read more »
In the United States the slaughter and processing of meat sold in the marketplace must take place at a state or federally-inspected facility. The USDA’s Food Safety and Inspection Service, or FSIS, is responsible for this important task. While these requirements are important for protecting the public’s health, they can create challenges for farmers, ranchers, and processors looking to do business.
For example, small livestock producers are finding it hard (and at times, cost prohibitive) to transport their livestock the long distances necessary to the closest FSIS-inspected slaughter facility. This is especially troubling to producers at a time when markets for locally grown and specialty products are becoming more and more profitable. FSIS-inspected “mobile slaughter units” provide a feasible option for small red meat and poultry producers wanting to provide safe, wholesome product to local and interstate markets. Read more »