Health Authorities have some tips to stay safe when you’re preparing snacks and meals during the holiday season to avoid getting a real Christmas cheer-crusher: food poisoning.
You should never thaw your food at room temperature. The safest bet when thawing frozen meat is to do so in the refridgerator though you should make sure your fridge has a temperature of four degrees celcius or colder. You should also store raw meat and fish underneath other foods in the fridge so that there’s no cross contamination.
Your turkey is ready to come out of the oven when the internal temperature of the entire bird is 82 degrees celcius and you should always use a meat thermometer or another digital thermometer because pop-up thermometers might not be accurate.
It’s safer to cook your turkey and your stuffing separately but if you do cook them together, stuff the turkey just before putting it in the oven and the stuffing should be taken out as soon as the turkey is done.
Don’t eat food that’s been left at room temperature for more than two hours. When it comes to eating leftovers, you should only reheat them once.
You should refrigerate food within two hours of cooking it.
