Every day is crucial to our health to maintain a clean and organized kitchen and pantry to ensure food safety during meal preparation. The U.S. Department of Agriculture (USDA) highlights that practicing proper food safety can create a wonderful and joyful dining experience. By being aware of and avoiding common pitfalls, you can enhance your meal preparations and create a delightful atmosphere for you, your family, and guests. Key points to remember, consisting of the 4 core food safety best practices: CLEAN, SEPARATE, COOK, CHILL:

1. Always wash your hands and kitchen surfaces before, during, and after preparing food. Use soap and scrub your hands for at least 20 seconds. Make sure to sanitize any areas that have come into contact with raw meat. Wash all produce thoroughly with water, and don’t forget to wash the skin surfaces of produce. Sanitizing Solution Recipe for surfaces,
2. Prevent cross-contamination, use separate cutting boards for raw meats, fruits, and vegetables, and ready-to-eat foods.
3. Do NOT defrost meat on the counter: Thawing meat at room temperature for over two hours is unsafe. Instead, defrost in the refrigerator (24 hours per 4-5 pounds) or use cold water (30 minutes per pound, changing the water every 30 minutes).
4. Cook meat at safe temperatures: Always cook meat or poultry at a minimum temperature of 325°F to prevent reaching the "danger zone" for bacteria.
5. Avoid using the pop-up timer: Always use a food thermometer to check the internal temperature in three different spots to ensure it reaches 165°F.
6. Stuffing a turkey the night before?: It's not recommended to stuff your turkey the night before. If you do, keep wet and dry ingredients separate until you're ready to mix, then stuff and cook immediately in an oven preheated to at least 325°F.
7. Storing leftovers: Store leftovers in small containers in the refrigerator for up to four days. If you have more leftover food, freeze it in smaller portions. While food can be kept in the freezer indefinitely, it's best to eat it within two to six months for optimal quality.

If you need further clarification or are looking for more food safety tips, please contact Virginia C. Lopez, Family and Consumer Sciences Agent, at virginia_lopez@ncsu.edu or (336) 703-2867.

𝐍𝐞𝐞𝐝 𝐦𝐨𝐫𝐞 𝐡𝐞𝐥𝐩, especially during the holidays, visit the following resources?
Thawing times for your turkey? Use the USDA’s turkey thawing calculator

Explore more resources on Your Safe Thanksgiving Guide, a one-stop guide to cooking, serving, and storing a safe holiday meal.

For food safety questions, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. The Meat and Poultry Hotline is also open on Thanksgiving Day from 8 a.m. to 2 p.m. Eastern Time.