Keep Celebrations Safe From Foodborne Illness
Food is an important part of many holiday celebrations. You can help reduce the risk of foodborne illness for your family and friends during the holiday season by following some basic food safety tips.
Fight Bac (bacteria, that is)
You have the power to Fight BAC!® and to keep food safe from harmful bacteria. It's as easy as following these four simple steps:
- CLEAN: Wash hands and surfaces often
- SEPARATE: Don't cross-contaminate!
- COOK: Cook to proper temperature
- CHILL: Refrigerate promptly
Salmonella Bacteria, the Most Common Cause
The most frequently reported cause of foodborne illness, Salmonella is present on raw meat and poultry could survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer.
Salmonella can cause foodborne illness (salmonellosis) through cross-contamination, such as when juices from raw meat or poultry come in contact with ready-to-eat foods, such as salads. Food may also become contaminated by the unwashed hands of an infected food handler.
After the Big Meal, Dealing with Leftovers
All leftovers, including unused portions of canned food must be refrigerated after use. Canned food should be removed from the can and placed in storage containers first, to preserve its flavor.
Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Keeping a constant refrigerator temperature of 40° F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40° F or below. 
Storing Your Leftovers
- Discard any turkey, stuffing, and gravy left out at room temperature longer than 2 hours.
- Divide leftovers into smaller portions. Refrigerate or freeze in covered shallow containers for quicker cooling.
- Use refrigerated turkey and stuffing within 3 to 4 days.
- Use gravy within 1 to 2 days.
- If freezing leftovers, use within 2 to 6 months for best quality.
- Use or discard refrigerated food on a regular basis.
More on what you can keep and for how long and the Cold Storage Chart
Reheating Turkey
In the Oven:
- Set the oven temperature no lower than 325 °F.
- Reheat turkey to an internal temperature of 165 °F. Use a food thermometer to check the internal temperature.
- To keep the turkey moist, add a little broth or water and cover.
In the Microwave Oven: - Cover your food and rotate it for even heating. Allow standing time.
- Check the internal temperature of your food with a food thermometer so it reaches 165 °F.
- Consult your microwave oven owner's manual for recommended times and power levels.
More Information
- U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 888-MPHotline (888-674-6854)
or visit www.fsis.usda.gov. - U.S. Food and Drug Administration (FDA) Food Information Line at 888-SAFE-FOOD
or visit www.cfsan.fda.gov.