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.