As we tuck into our Christmas dinners this year, Renfrewshire Council have send us a list of tips to make sure you don’t get ill this year with food poising.
- Don’t wash your turkey. Washing raw turkey is unnecessary and can spread germs. Harmful bacteria can easily splash from raw meat and poultry onto worktops, chopping boards, dishes and utensils. Germs that cause food poisoning can also linger for days in the sink. Up to 80% of people significantly increase the risk of food poisoning by washing their turkeys before cooking them.
- Make sure your turkey is cooked thoroughly. Check that it is steaming hot all the way through. Cut into the thickest part of the turkey to check that none of the meat is pink and ensure that the juices which run out are clear.
- Use your leftovers safely. We all hate to waste food, so if you’ve stored cooked turkey in the fridge, eat it within two days. If you want to make your turkey leftovers last longer, put them in the freezer within one to two hours of cooking. Divide the food into portions to aid cooling, and then store it in the freezer.
- Defrost your leftovers thoroughly. If you have frozen your leftovers to make them last longer, defrost them thoroughly before reheating. Defrost them in the fridge overnight, or in the microwave if you are going to cook and eat them straight away. Eat defrosted leftovers within 24-hours and do not refreeze them. The only exception is if you are defrosting raw food, which can be refrozen after it’s been cooked.
- Use your leftovers creatively. Love Food Hate Waste has some great suggestions to make the most of your leftovers. You can find them at www.lovefoodhatewaste.com/recipes
- Keep it clean. Always wash and dry your hands thoroughly before preparing food and after handling raw meat or poultry. Make sure your worktops and utensils are clean and disinfected.
- Be fridge-friendly. Check your fridge is at the right temperature – below 5°C – to prevent germs growing. Don’t pack the food too tightly as the cold air needs to circulate to cool your food.
- Defrost fully. If you buy a frozen turkey, make sure that it is fully defrosted before cooking it. It can take as long as 48 hours for a large turkey to thaw. When you start defrosting, put the turkey in a large covered dish at the bottom of the fridge. Avoid touching other foods and ensure the dish is large enough to collect any liquid, so it doesn’t contaminate other foods.
- Avoid cross-contamination. Use different chopping board and knives for raw meat and foods that are ready-to-eat (like cooked meats, salads and raw vegetables) and ensure they are cleaned between each use. This will help to stop germs spreading. Keep your raw turkey and other raw meats on the bottom shelf of the fridge, separate from other foods.
- Food safety at Christmas is not just about turkeys. Most people are aware of the importance of handling poultry safely, but many don’t consider the risk of food poisoning from vegetables. Remember that it’s important to peel your vegetables, because soil can sometimes carry harmful bacteria.
Although many food producers have good systems in place to clean vegetables, the risk can never be entirely eliminated. Washing with rubbing and movement will help to remove bacteria from the surface of fruit and vegetables.
Try to wash the least spoiled items first and give each of them a final rinse. Brushing off dry soil before washing may help reduce the amount of washing required to clean the vegetables thoroughly.
For any food safety enquiries contact Renfrewshire Council’s Business Regulation team at b-serv.es@renfrewshire.gov.uk or call 0300 300 0380.
For more turkey tips visit www.food.gov.uk