Holiday season = more time cooking and baking. As you plan those large holiday meals, keep these food safety tips in mind to help keep germs at bay and avoid any illness from food not being prepared correctly.
Remember proper thawing – Turkey should be thawed in the refrigerator, in a sink of cold water or in the microwave. Do NOT thaw foods at room temperature.
Stay close by – Stay home while the turkey is cooking and stay in the kitchen when food is being heated on the stovetop.
Make sure it’s done – Use a food thermometer so you know turkey, chicken, roast, etc., is thoroughly cooked to a safe temperature (165°F for poultry; 145°F for whole cuts of beef, pork and roasts).
No licking the bowl – Do not taste or eat raw dough or batter. Harmful germs such as E. coli and salmonella could be present.
Use the right eggs – Always use pasteurized eggs when making any dish that is made with raw eggs.
Rinse ’em off – Always rinse whole fruits and vegetables.
Don’t leave it out – Any remaining perishable food should be put in the refrigerator or freezer within two hours. If you need to upgrade your fridge/freezer, consider Energy Star® certified models. They can be twice as efficient as older models. Visit lge-ku.com/marketplace to shop and compare.
Wash your hands – Repeat: wash your hands … frequently, especially before, during and after preparing food.
