BROOKLINE
HEALTH DEPARTMENT
Questions 1, 2, 3, 4, 5
1. Where is the safest place to defrost your Thanksgiving turkey to prevent food-borne illness?
C.
“In the refrigerator.” The U.S. Department of Agriculture (USDA) recommends thawing your turkey in the refrigerator. This prevents food from entering the temperature danger zone (between 41°F and 140°F), where pathogens are able to grow. A large frozen turkey requires approximately 24 hours for every 5 pounds of weight; therefore it is best to plan ahead for a safe Thanksgiving. The microwave can be used only if the turkey will be cooked immediately after defrosting.
2. Which method is not necessary during the preparation of your turkey to ensure a Thanksgiving safe from food-borne illness?
D.
“All of the above are equally necessary.” It is important to prevent cross-contamination of raw turkey juices with ready-to-eat foods so that any pathogens which may be present prior to cooking do not contaminate other foods which will not be cooked.
3. It is very important to cook your stuffing to which internal temperature?
C.
“165°F” Whether stuffing is cooked inside or outside of the turkey, it must reach an internal temperature of 165°F. The USDA recommends cooking stuffing separately from the turkey to ensure that it reaches the proper temperature. Bacteria can survive in stuffing that has not reached the safe internal temperature, possibly resulting in food-borne illness.
4. Which is/are the safest method(s) with which to handle Thanksgiving leftovers?
“Both b and c.”
Before refrigeration, leftover turkey should be cut into small pieces/slices and turkey and stuffing should be contained separately in shallow containers in the refrigerator. Cutting food into smaller pieces, removing stuffing from turkey and refrigerating food in shallow containers all allow for food to cool faster, minimizing its time in the temperature danger zone in which pathogens may grow. Leftovers should be refrigerated within two hours of cooking and reheated within 3 to 4 days or else it should be discarded.
5.
It is most important to keep which of the following Thanksgiving dessert foods refrigerated up until the time it is served?
A.
“Pumpkin Pie.” Foods that contain eggs, milk, and a high moisture content, like custard and pumpkin pie, must be kept refrigerated. Dry foods, foods high in sugar, and most fresh fruits and vegetables are safe to leave on the table during your Thanksgiving dinner. Fruits that are peeled and cut, such as melon, can be potentially hazardous and must be kept at safe refrigeration temperatures.
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