Holiday Food Safety Tips to Prevent a Post-Thanksgiving Illness

As families across the country prepare their Thanksgiving meals, health experts are reminding everyone to follow key food-safety guidelines to ensure the holiday doesn’t lead to illness.

One of the biggest concerns in the kitchen is cross-contamination. Raw meat, including turkey, can contain harmful bacteria, so it’s important to keep uncooked poultry and meat separate from ready-to-eat foods. That includes using different cutting boards, utensils, and surfaces, and washing hands frequently during meal prep.

Once the meal is served, the clock starts ticking. Food should never be left out at room temperature for more than two hours. Anything that isn’t eaten by then should be refrigerated promptly to prevent the growth of bacteria that can lead to food poisoning.

Leftovers can safely be reheated and enjoyed for up to four days when properly stored. Make sure containers are sealed and kept at 40 degrees or below.

There is one exception to the two-hour rule: baked goods like cookies, as well as whole fruits and nuts, can remain at room temperature without posing a major risk.

Following these safety steps can help ensure that Black Friday is spent hitting the sales — not stuck in bed.

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