The U.S. Department of Agriculture reminds holiday chefs to be conscious of food safety. Sarah Lichtman with the USDA’s Food Safety and Inspection Service says the first step is cleaning your hands and surfaces before and after touching raw meats. She says the next step is to separate.
About 128-thousand people are hospitalized each year as a result of foodborne illness. Lichtman says it’s also important to make sure you cook your turkey to 165 degrees Fahrenheit. She debunks the common myth that the before cooking your turkey it needs to be washed in the sink.
Lichtman says it’s important not to forget about leftovers sitting out on the table.