USDA Issues Safe Thanksgiving Guide: Cook Turkey to 165 Degrees F, Refrigerate Leftovers Within Two Hours
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) issued its Safe Thanksgiving guide in Washington on November 13, reminding families across the country to follow simple steps that keep holiday meals safe and keep foodborne illness off the menu.
USDA Under Secretary for Food Safety Dr. Mindy Brashears said Thanksgiving is one of America's most cherished traditions, bringing family and friends together around the table, and that while USDA works year-round to help keep the nation's food supply safe, food safety does not stop at the processing establishments that produce the food: by following a few simple steps at home, families can protect their loved ones and enjoy a safe and memorable Thanksgiving.
The first step is to plan ahead and thaw safely. USDA said shoppers buying one to two days before cooking should buy a fresh turkey, which can be kept unopened in the refrigerator until the manufacturer's best-by or use-by date, while those shopping weeks in advance should buy a frozen turkey. A frozen turkey should never be thawed on the counter: thaw it in the refrigerator, allowing 24 hours for every 4 to 5 pounds, or in cold water, allowing 30 minutes per pound and changing the water every 30 minutes.
The second step is to cook the turkey to 165 degrees F. USDA said a food thermometer is the only way to know for certain that a turkey has reached the safe minimum internal temperature, and the temperature should be checked in three places: the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh. For optimal safety and uniform doneness, stuffing should be cooked separately; if it is cooked inside the turkey, its center must also reach 165 degrees F.
The third step is to keep foods out of the temperature 'Danger Zone.' Bacteria grow quickly between 40 and 140 degrees F, USDA said: cold foods should be kept in the refrigerator or nestled over ice, hot foods should be held at or above 140 degrees F, and under the two-hour rule, perishables, prepared foods and leftovers should be refrigerated within two hours, with perishable foods left at room temperature for more than two hours discarded.
The fourth step is to store leftovers safely. Large portions should be divided into smaller containers for quicker cooling; refrigerated leftovers are safe for up to four days and can be frozen for longer storage, and leftovers should be reheated to 165 degrees F before serving. USDA's Meat and Poultry Hotline, 1-888-674-6854, answers Thanksgiving questions year-round and will operate from 8 a.m. to 2 p.m. Eastern on Thanksgiving Day, November 26.
(Source: U.S. Department of Agriculture)
Source: U.S. Department of Agriculture
Published by GSM · USA (original Chinese edition)
Photo: 图：美国农业部总部大楼（联邦核心固定图库）。 / Photo: The U.S. Department of Agriculture headquarters building (federal core asset pack).
