November 27, 2013
Here's a quick reminder from the health department on staying safe while celebrating this Thanksgiving. A huge part of that is making sure your food is prepared correctly.
The health department says to make sure your meats are at the right internal temperature. Poultry, should be heated to 165-degrees, ground meats 155-degrees and fish or seafood at 145-degrees.
Once you've finished cooking, health officials suggest you keep hot foods above 135-degrees, and cold foods below 41-degrees. That keeps bacteria from growing. Once the meal is over, quickly refrigerate or freeze leftovers.
Eric Myers, an Environmental Health Supervisor says, "The rule of thumb is if it's going to be reheated, you want to reheat it to 165. just in case some accidental cross contamination happened, you will kill the bacteria that's on there, so if it's been refrigerated, and you intend to reheat it go all the way back to 165".
Officials suggest the normal leftover life should be about 2 or 3 days before throwing them out.
Reminder to clean and sanitize the kitchen after working with raw meat.