Holiday meal food safety

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.

Click here to download the infosheet.

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About Ben Chapman

An assistant professor and food safety extension specialist at North Carolina State University. He's interested in learning from and sharing stories from outbreaks. Through using new methods and messages, Ben hopes to compel folks from farm-to-fork to change food safety behavior and create a culture of food safety.

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