Thanksgiving Safety Tip
Tip written by: Infraspection Institute
When it comes to heat transfer and safety, thermographers traditionally think of the workplace. With the Thanksgiving holiday upon us, neither of these topics should be overlooked when it comes to preparing the holiday feast.
According to estimates from the Centers for Disease Control, approximately 76 million Americans become ill each year as a result of foodborne pathogens. Of these, approximately 5,000 die. Proper hygiene practices before, during, and after food preparation can reduce the risk of food poisoning.
As part of their nationwide Be Food Safe public education campaign, the US Department of Agriculture offers four simple tips for safe food preparation:
Clean – Wash hands, surfaces and utensils often to avoid spreading bacteria when preparing food.
Separate – Use different cutting boards for raw meat, poultry, seafood and vegetables. Keep raw turkey away from vegetables and side dishes that won’t be cooked.
Cook – You can’t tell it’s done by how it looks! Use a food thermometer. Every part of the turkey should reach a minimum internal temperature of 165ºF.
Chill – Keep the refrigerator at 40ºF or below to keep bacteria from growing. Pumpkin pie should always be refrigerated and all food should be refrigerated within two hours.
If deep fried turkey is your preference, be sure to observe all safety precautions and never leave your fryer unattended. For more information on food safety, visit the US Department of Agriculture website.
From all of us at Infraspection Institute, Happy Thanksgiving to all of our readers and friends! May you enjoy a safe and happy holiday in the company of those you love.
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