USDA Offers Practical Tips to Prevent Foodborne Illness

USDA Offers Practical Tips to Prevent Foodborne Illness

And chill so good easy food safety steps it'll help prevent food borne illness- then we can go through them but yeah clean is.

Starting with clean hands utensils circuses all that good stuff separate keeping your raw turkey you're robbing culture products away from anything that's cooked ready to eat we're not going to coax later separate- cookies for- using a food thermometer to check the internal temperature of your meat and coal products and then show it is making sure your products are staying at a safe temperature all throughout the cooking process and.

Then especially after with your leftovers.

That is borne illness causing bacteria can grow and multiply the longer that it's out.

In two hours is kind of that sweet spot to where they won't have grown to be dangerous yet but could after that time frame.

So getting them leftovers in the refrigerator within two hours is really important so that way you can keep enjoying them for you know the few days after thanksgiving.

Or even months later he frieza.

Away from other things and not letting those juices get everywhere.

So what you can do is you can prepare your turkey first or in you know clean and sanitize the surfaces really well before you start preparing anything else.

Or you're a multi tasker and going to be doing multiple things at once keeping your turkey in a completely separate area from and you're ready to eat foods or foods that are.

Going to be coach later on is going to be key in preventing that cross contamination and the risk of those bacteria spreading other places.

So we really recommend using like two different cutting boards if you have them or like i said just keeping them in completely separate areas as much as possible.

And if you do have those uses touch anywhere cleaning and sanitizing as best as you can afterwards will help make.

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