Keeping things clean is a good start to food safety during the holiday season.
Robin Galbraith, Public Health Inspector with North Bay Parry Sound Health Unit says by following some simple rules, you can help prevent cross-contaminating your fresh fruit with bacteria from uncooked meat.
Galbraith also says that there is no quick way of thawing that turkey.
Once it’s in the oven, that turkey has to be fully cooked to an internal temperature of 84 degrees Celsius. To be sure it’s done always measure with a probe thermometer.
Leftovers should not be left out at room temperature for more than two hours and should be refrigerated as quickly as possible.
For more food safety tips, go to www.myhealthunit.ca.
