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Food safety important from beginning to end of Thanksgiving dinner

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Thanksgiving dinner, New Orleans. Turkey leg, marinated in mojo criollo for two days, smoked over pecan wood for three hours. By Bart Everson (originally posted to Flickr as Plate) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons
Thanksgiving dinner, New Orleans. Turkey leg, marinated in mojo criollo for two days, smoked over pecan wood for three hours. By Bart Everson (originally posted to Flickr as Plate) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

UNDATED (WSAU) -- All of that food being served today needs a big helping of food safety.

Meghan Young is with the Lincoln County Health Department. She says the four basic rules are Clean, Separate, Cook, and Chill.

That means clean everything from your hands to your pans. Countertops and cutting boards, too.

Separate foods to avoid cross-contamination and cut down on bacteria. Young says it’s really important to keep foods that will not be cooked away from raw eggs, meat, and poultry from the grocery to the table. Also, keep cooked meat away from raw meat and any plates and utensils that touched raw food and utensils.

Color is not an indicator of food being cooked adequately. Young says a meat thermometer will tell you if meat, poultry,and fish is cooked to a safe internal temperature.

Don’t eat raw cookie dough made with raw eggs

Also, remember to get the leftovers safely packaged and into the refrigerator shortly after you finish that pie. You don’t want to put hot food in the refrigerator, but you don’t want food to sit out at room temperature, either.

 

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