Time, Temperature and Cleanliness are Top Priorities for Safely Enjoying Thanksgiving Dinner and Leftovers
The Louisiana Restaurant Association Shares its Top Five Food Safety Tips for the Holiday
What is the key ingredient that’s often missing on Thanksgiving? An understanding of food safety principles that can prevent foodborne illness tops the list. To combat these common mistakes, ServSafe®, the National Restaurant Association and Louisiana Restaurant Association are sharing their top five food safety tips.
“Thanksgiving is a holiday centered around food and spending quality time together. The last thing we want to do is mar that with a foodborne illness because we left food sitting on the counter for too long,” said Patrick Guzzle, vice president, Food Science at the National Restaurant Association. “Our research shows that, while consumers are confident that they know how to safely handle raw meat, only half know the proper internal temperature for cooked poultry, like chicken and turkey.”
The top five tips for a safe and healthy Thanksgiving include:
“The CDC estimates that 48 million people become sick from foodborne illness each year. Time, temperature and cleanliness should be your three top considerations for both preparing food and storing leftovers to keep your guests safe,” Guzzle added. “With these considerations and proper planning around allergens, everyone can better enjoy their holiday and leftover turkey sandwiches, cranberry sauce and apple pie.”
The National Restaurant Association surveyed 2,204 adults in the United States from August 29 – September 1, 2023.
It is with heavy hearts that we announce the passing of a beloved figure in the Greater Baton Rouge area restaurant scene, Abigail "Abby" Hamilton. Abby was the Executive Director for the Baton Rouge Epicurean Society, and her impact on the local culinary community was immeasurable.
Abby dedicated her life to promoting and celebrating the rich culinary heritage of Baton Rouge. Her unwavering passion for food and her boundless energy made her an indispensable force in the local restaurant industry. She was a driving force behind countless events, fundraisers, and initiatives that brought the community together to celebrate the art of fine dining.
One of Abby's most significant contributions was her role in the Baton Rouge Epicurean Society, where she served as the Executive Director. Under her leadership, the society became a beacon of culinary excellence, hosting events that showcased the talents of local chefs and provided opportunities for up-and-coming culinary stars to shine.
The Greater Baton Rouge area owes much of its thriving food scene to Abby's dedication and tireless efforts. She had an incredible ability to bring people together through their shared love of food and culture. Abby's enthusiasm was contagious, and her legacy will continue to inspire and uplift the local restaurant community.
In honor of Abby's memory, Stephen Hightower, President of the Greater Baton Rouge Chapter of the Louisiana Restaurant Association and also serving as President of the Baton Rouge Epicurean Society, shared these heartfelt words: "Abby was not just a colleague but a dear friend to many of us in the Greater Baton Rouge area restaurant industry. Her passion for food, her commitment to supporting local culinary talent, and her warm spirit made her an irreplaceable presence in our lives. We will forever be grateful for her contributions, and her memory will continue to inspire us to push the boundaries of culinary excellence."
Abby's passing leaves a void that cannot be filled, but her legacy will live on in the heart of Baton Rouge's restaurant scene. As we remember and celebrate her life, let us also honor her by continuing to support and uplift the local culinary community she loved so dearly. Abby's dedication and love for food will forever be a part of Baton Rouge's vibrant food culture.
Our thoughts and condolences go out to Abby's family, friends, and all those whose lives were touched by her infectious enthusiasm and unwavering commitment to the culinary arts. She will be deeply missed, but her spirit will remain a guiding light in the Greater Baton Rouge area restaurant community.