If you plan on hosting the annual dinner, the turkey is probably on its way into the oven, if it’s not there already. David Werning in Iowa’s department of inspections and appeals says this is the time to remember proper sanitation and food-handling guidelines, so the dinner isn’t one to regret. He says the most important thing is to cook poultry to the right temperature — 180 degrees for the bird, and at least 165 for stuffing cooked with the bird. He says it’s important when working to keep your kitchen work-surfaces clean, use different utensils and not cross-contaminate foods, by working on a salad, for example, with the same knife or cutting board you’ve used for the turkey. Bringing the Jell-O or the yams? If you’re taking along a dish to the dinner, Werning says you should also remember your storage tips when packing and transporting dishes. He says there’s no particular food type that’s guaranteed safe from food-borne illness, but you should be fine if you stick with the guidelines to keep cold foods cold, and hot foods hot.
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