Tips for a Safe Kitchen

These tips will help you get through Turkey Day without a case of food poisoning.

• Defrost turkey in the fridge.



• Wash anything touched by raw meat with hot soapy water.



• Use separate cutting boards, one for raw meat and one for produce.



• Use a paper towel to turn on faucet after handling meat.



• Wash hands for 20 seconds with warm water and soap before and after handling food.



• Bake stuffing in a separate pan rather than inside the bird.



• Rinse fruits and veggies—even the ones you plan to peel—under running water.



• Use a meat thermometer to check that meat is cooked to at least 165 degrees.



• Dont let food sit out for more than two hours.



• Use leftovers within three days of cooking.



• Zap germs by microwaving a wet (nonsoapy) sponge for two minutes.