Have a Delicious and Safe Thanksgiving Turkey

According to the Centers for Disease Control, one in four Americans will experience foodborne illness each year. Shelley Feist, the executive director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.
ANCHOR LEAD: For many, Thanksgiving means family, friends – and, of course, the centerpiece – the turkey. Sometimes the biggest part of preparing the meal is thawing the bird. But, improper handling can put you and your guests at risk for illness. One food expert shares some important safety tips and information. Bobbi Owens has more. (:59)

SCRIPT: Lifestyles, I’m Bobbi Owens. According to the Centers for Disease Control, 1 in 4 Americans will experience foodborne illness each year. Shelley Feist, the Executive Director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.

CUT: (Feist) Clean – wash hands and surfaces often, Separate – don’t cross contaminate, don’t mix raw foods with other ready to eat foods, Cook – to the proper internal temperature, and Chill – refrigerate food promptly and in a refrigerator that’s at 40 degrees or below. All your fruits and vegetables should be rinsed under running tap water and thick skinned or thick rind fruits and vegetables should be scrubbed with a brush.

SCRIPT: How do you make sure your bird is properly cooked?

CUT: (Feist) Turkey should be cooked to a minimum of 165 degrees. Use a food thermometer to make sure it’s done and not overdone.

SCRIPT: For more tips, visit fightbac.org, that’s fight b-a-c-dot-org. From The Partnership for Food Safety Education, I’m Bobbi Owens.

Produced for Partnership for Food Safety Education

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