Safeguarding Your Holiday Meals from Food Poisoning

Turkey and Leftovers: The Main Culprits

Bryan Shiroma, an environmental health specialist with the South Central Public Health District, emphasizes that around Thanksgiving, food hazards mainly revolve around the turkey and its leftovers. If not cooled and stored promptly, bacteria can start to form. Even a properly cooked turkey can have bacteria if not handled correctly during the preparation process.

Campylobacter bacteria and salmonella are common problems that can be present in the turkey. Cross contamination occurs when the juice from the thawed turkey is drained or washed, as these juices can contaminate anything they touch, like the sink. This then poses a risk when preparing other food in the same sink.

Extra Measures at the Burley Senior Center

The Burley Senior Center takes food safety seriously. As the Director, Britt Bird, explains, they serve food every day from Monday to Friday, so they are well-versed in food safety protocols. They have certified kitchen managers who have undergone training to prevent cross contamination.

Staff members at the center check the temperatures of the food every hour to ensure it is at the proper degree and safe to eat. They also have someone monitoring the temperatures of all sanitizing and cleaning products. This includes having a separate sanitizing cleaning bucket for silverware and utensils.

Holiday Meal Options and Storage Tips

The menu at the Burley Senior Center includes a delicious turkey dinner with stuffing, green beans, casserole, and rolls. If you plan to take a meal from there for the holiday and have leftovers, it's crucial to store them properly. Shiroma advises reheating the food to 165 degrees if you plan to eat it again later. This temperature should help eliminate most of the bacteria that may have grown.

By following these simple steps and taking food safety seriously, we can enjoy our holiday meals without the worry of food poisoning. Let's make this holiday season a safe and enjoyable one.