Thanksgiving food safety tips from the FAPC
Wednesday, November 18, 2009
(Stillwater, Okla. – Nov. 17, 2009) Thanksgiving day will be here soon, and many Oklahomans
will be preparing Thanksgiving meals for their families and friends. Thanksgiving
is usually a joyous occasion; however, if the meal is not properly prepared, it could
be a source of food borne disease and result in a distressing time.
“Food safety isn’t just for the food manufacturing plants, but it is important in
the home as well,” said Peter Muriana, food microbiologist for Oklahoma State University’s
Robert M. Kerr Food & Agricultural Products Center.
The FAPC wants Oklahomans to have a safe and happy Thanksgiving. As a result, the
FAPC suggests the following food safety tips to consider when preparing that Thanksgiving
meal.
Food handling
• Buy only government-inspected meat and poultry products, and check the “sell by”
date on all food purchases. Never buy products if the expiration dated has passed.
• Wash your hands thoroughly before and after preparing any food product.
• Use two cutting boards: one for preparing raw meat, poultry and fish and the other
for cutting cooked food or preparing salads.