Tips on How to Prepare a Safe, Enjoyable Thanksgiving Meal

As we prepare to celebrate and give thanks with friends and family this Thanksgiving, remember a few simple steps when preparing your meal to prevent food poisoning and enjoy a safe and happy feast:

• Carefully wash your hands often, and always before cooking or cleaning. Always wash them again after touching raw meat.
• Clean dishes and utensils that have had any contact with raw meat, poultry, fish, or eggs.
• Use a thermometer when cooking. Cook beef to at least 160°F, poultry to at least 180°F, and fish to at least 140°F.
• DO NOT place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been completely washed.
• Promptly refrigerate any food you will not be eating. Keep the refrigerator set to around 40°F and your freezer at or below 0°F. DO NOT eat meat, poultry, or fish that has been refrigerated uncooked for longer than 1 to 2 days.
• Cook frozen foods for the full time recommended on the package.
• DO NOT use outdated foods, packaged food with a broken seal, or cans that are bulging or have a dent.
• DO NOT use foods that have an unusual odor or a spoiled taste.

If other people may have eaten the food that made you sick, let them know. If you think the food was contaminated when you bought it from a store or restaurant, tell the store and your local health department.

Read more about food poisoning and prevention on our online Health Library.

Food Safety Preparation

It's important to cook food thoroughly and in a sanitized area, as we all know. But, do you know how to prepare that food, maintain that sanitized area and control the time and temperature? Franciscan Physicians Hospital offers the following tips to assist you in your cooking endeavors!

• Be sure to use different utensils and cutting boards to keep ready-to-eat and raw foods separate.
• Clean and sanitize all work surfaces and equipment after each task. Be especially cautious when working with potentially hazardous foods like raw chicken.
• Prepare your raw and ready-to-eat food items at different times of the day. Consider making one portion of a meal in the morning, clean your utensils, and finish the rest in the afternoon.
• Control time and temperature: foodborne illness-causing microorganisms are known to grow and multiply at temps between 41 degrees F. and 135 degrees F. This is known as the "danger zone."
• Be sure to refrigerate food if you interrupted during preparation. This will reduce its time in the temperature "danger zone."
• Rinse canned fruit with water if it's canned in heavy syrup.
• Don't let grease or other heavy substances build up around your cooking area. These can trap dirt and germs.
• Check your refrigerator temperature. It should be 40 degrees or less.
• Before refrigerating a hot dish, let it cool down. Putting it in the fridge hot causes other items to be heated.

Utilizing these tips can help prevent foodborne illness. For more advice on cooking and food safety, visit the U.S. Food and Drug Adminstration site.

Tips on How to Prepare a Safe, Enjoyable Holiday Meal

As we prepare our holiday dinners and get togethers this festive season, remember a few simple steps when prepping your meal to prevent food poisoning and enjoy a safe and happy feast:

• Carefully wash your hands often, and always before cooking or cleaning. Always wash them again after touching raw meat.


• Clean dishes and utensils that have had any contact with raw meat, poultry, fish, or eggs.


• Use a thermometer when cooking. Cook beef to at least 160°F, poultry to at least 180°F, and fish to at least 140°F.


• DO NOT place cooked meat or fish back onto the same plate or container that held the raw meat, unless the container has been completely washed.


• Promptly refrigerate any food you will not be eating. Keep the refrigerator set to around 40°F and your freezer at or below 0°F. DO NOT eat meat, poultry, or fish that has been refrigerated uncooked for longer than 1 to 2 days.


• Cook frozen foods for the full time recommended on the package.


• DO NOT use outdated foods, packaged food with a broken seal, or cans that are bulging or have a dent.


• DO NOT use foods that have an unusual odor or a spoiled taste.

If other people may have eaten the food that made you sick, let them know. If you think the food was contaminated when you bought it from a store or restaurant, tell the store and your local health department.

Read more about food poisoning and prevention on our online Health Library.