Are you in charge of a holiday party? Follow these food safety tips

Ready or not, the holidays are here. It’s a time when many Americans accustomed to preparing simple meals find themselves responsible for serving safely feasts with several dishes.

It is not an easy task. Outbreak of some types of food poisoning tend to increase in November and December, according to the US Centers for Disease Control and Prevention. stretched turkey, undercooked stuffing and germ-laden gravy at holiday buffets have led to past illnesses — and even deaths — CDC investigators have found.

It can be difficult for casual cooks to prepare large meals in a way that avoids common hazards that can make people sick, said Donald Schaffner, a food science expert at Rutgers University.

“Cooking takes longer with large masses of food. Cooling takes longer with large masses of food,” said Schaffner, who co-hosts the food safety podcast “Risky or Not?”

Along with podcast co-host Benjamin Chapman, a food scientist at North Carolina State University, Schaffner outlined common ways to keep holiday meals both festive and safe.

Prepare the turkey

Nearly 90 percent of American hosts plan to serve turkey for Thanksgiving this year, according to turkey maker Butterball.

But raw turkey can harbor disease-causing bacteria like salmonella, campylobacter, and other germs. It must be handled safely to prevent contamination of refrigerator surfaces, sinks and kitchen counters.

A frozen bird must first be thawed. There are several accepted methods, including in the refrigerator, in the microwave or in cold running water, Schaffner said.

“All these methods have risks,” he warned.

A frozen turkey takes about 24 hours for every 4 to 5 pounds of weight to thaw in a refrigerator, according to the Department of Agriculture. If using a microwave or the cold water method, the bird must be cooked immediately. For details on safe handling of turkeys, see defrosting and cooking computers created by the USDA.

And don’t wash the turkey. It’s a bad idea to rinse it in the sink, though many cooks still insist on the practice, often out of habit, Chapman said.

“Anything that hits that surface and generates spray will basically spread the contamination throughout your kitchen,” he said.

Instead, pat the turkey dry with paper towels and throw them away or use a kitchen towel and disinfect it in the laundry.

How about roasting?

The turkey should reach a cooked temperature of 165 degrees Fahrenheit before serving. The best way to tell if it’s done is to use a digital thermometer inserted into the inside of the thigh without touching the bone.

Don’t rely on the plastic pop-up thermometers stuck in some commercial turkeys. Chapman’s previous research shows that those buttons can activate long before the bird is actually finished.

At the same time, don’t judge doneness based on signs like golden-brown skin, if the meat is no longer pink, or if the juices run clear.

“None of those are great indicators of temperature,” Chapman said.

Garnishes and leftovers

How you handle the rest of the meal – mashed potatoes, gravy, green beans or yams – is just as important as the main course. It is essential to avoid the so-called danger zone of temperatures between 40 degrees and 140 degrees Fahrenheit, where bacteria can easily grow.

The key is to keep hot foods hot and cold foods cold — and to cool everything promptly, Schaffner said.

“The recommendation is to refrigerate those leftovers within two hours of coming off the stove,” he said.

Be sure to store dense foods such as sliced ​​turkey, cooked sweet potatoes, or gravy in shallow containers to help them cool quickly. Schaffner’s recent research has shown that food refrigerated in containers no more than 2 inches deep has little risk of dangerous germs growing.

Keep it clean

A key way to avoid food poisoning is scrupulous cleaning in the kitchen.

Wash your hands before preparing food and after touching raw poultry. Use separate cutting boards, knives and other utensils when handling raw meat and fresh foods such as vegetables and salads.

Pay close attention to any surface that may be contaminated. It’s important to first clean with soap and water and then sanitize with a disinfectant—a two-step process.

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The Associated Press Department of Health and Science receives support from the Howard Hughes Medical Institute’s Educational and Science Media Group. AP is solely responsible for all content.