The New Brunswick Department of Health has a few safety tips to help you avoid food poisoning this holiday season.
Make sure to wash your hands, surfaces and utensils after handling raw foods, and keep them separate from cooked and ready-to-eat foods.
When making your turkey, it has to reach an internal temperature of 82°C in the thickest part before it is cooked.
The temperature in the middle of the dressing must reach at least 74°C.
1/7 Take precautions when preparing meals to avoid food poisoning: pic.twitter.com/5qjg9Yqwqy
— N.B. Dept. of Health (@NBHealth) December 23, 2018
You should throw out any perishable food if it has been allowed to sit at room temperature for more than two hours.
When it comes to leftovers, health officials say they should only be reheated one time.
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