Thanksgiving is right around the corner but, before you carve the turkey or dig into the mashed potatoes, it is important to follow some simple food handling and sanitary practices. Doing so will help decrease the spread of infectious bacteria that may cause uncomfortable, and even potentially deadly, foodborne illnesses.

Here are some basic – and often overlooked – safe food handling tips to add to your holiday kitchen routine:

• Wash your hands in hot, soapy water for 20 seconds before and after preparing food, and after handling raw meat, poultry and fish.
• Wash fruits and vegetables, including those with skins and rinds that are not eaten.
• Wash all food contact surfaces (cutting boards, utensils, sponges, dishtowels and countertops) with soap and hot water after use.
• Sanitize food contact surfaces to help kill any remaining germs. Use a disinfectant solution of 1-3 tablespoons of plain, unscented chlorine bleach per gallon of water. Let soak or stand for two minutes, rinse and air dry. Cutting boards and sponges can also be sanitized in the dishwasher.

• Separate fresh fruits and vegetables from raw meat, poultry and seafood.
• Do not use the same cutting board until it has been cleaned or sanitized.

• Thoroughly cook ground meat to at least 160^oF; poultry to at least 170^oF; and roasts and steaks to 145^oF to kill any bacteria present.
• Cook egg dishes thoroughly. Products containing undercooked or unpasteurized eggs carry an added risk and should be avoided.

• Refrigerate leftover perishables at 40^oF or below within two hours after cooking and serving.
• Refrigerate washed produce promptly after cutting.

Adherence to these simple food preparation guidelines will increase the likelihood of you and your guests having an illness-free holiday. For more information about preventing foodborne illness, please visit www.waterandhealth.org.

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