. Agri-news. Agriculture. Food safety and the holiday feast When preparing a traditional holiday turkey dinner, you'll keep your family safer if you keep four basic food safety steps in mind - chill, separate, clean and cook. Especially at this time of year, it's important to reduce the risk of food borne illness for family and guests. "Before the preparations start, you have to shop for a turkey If the bird will be cooked within a day or two, consider a fresh turkey: if not, select a frozen ; says Jane Carlyle, coordinator, Alberta Food Safety Info Line. For safety 's sake, foll
. Agri-news. Agriculture. Food safety and the holiday feast When preparing a traditional holiday turkey dinner, you'll keep your family safer if you keep four basic food safety steps in mind - chill, separate, clean and cook. Especially at this time of year, it's important to reduce the risk of food borne illness for family and guests. "Before the preparations start, you have to shop for a turkey If the bird will be cooked within a day or two, consider a fresh turkey: if not, select a frozen ; says Jane Carlyle, coordinator, Alberta Food Safety Info Line. For safety 's sake, follow the first of the four steps promoted by the Canadian Partnership for Consumer Food Safety Education: • Chill - the frozen turkey should be stored in the freezer until ready to defrost The giblets should be removed from the fresh turkey and both should be refrigerated • Separate - the turkey and giblets should be placed on a tray to prevent raw juices dripping onto other foods Also, use a tra\ vhen defrosting a frozen turkey allowing enough time to delrost the turkey in the refrigerator. That's five hours per pound or 10 hours per kilogram. • Clean - wash hands well in hot soapy water before starting turkey preparation and often during u However, washing or rinsing the turkey before cooking is not necessary and may cause any bacteria present to spread to other foods as well as the kitchen sink and taps After the turkey goes into the oven, wash the sink and counter where you have been working as well as cutting boards, trays, pans and utensils with hot soapy water and sanitize with a mixture of 1 teaspoon bleach to 3 cups water. • Cook - to just the right temperature is what makes the turkey scrumptious And using a food thermometer is the only way to do this accurately Roast the turkey at no lower than 32S°F (160°C) until a food thermometer inserted into the thickest part of the inner thigh, not touching the thigh bone, measures 170°F (77°C) for an unstuffed bird a
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