Food Safety Infosheet Highlights: Holiday meals have been linked to outbreaks of many pathogens including Salmonella, Campylobacter, Clostridium perfringens and Staphylococcus aureus. Cooking for a crowd larger than normal, whether in the home or in a community kitchen, can lead to mistakes at the expense of food safety.

- Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting.

- Color is not an indicator of safety or doneness.

- Turkey should be cooled to 41°F quickly.

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