The 2020 holiday season brings unique challenges never before seen. Faced with a pandemic, we are encouraged to limit gatherings to immediate family only. The Centers for Disease Control and Prevention (CDC) has published recommendations to help curb the spread of COVID-19.
Small household gatherings are contributing to the spread of COVID-19. The CDC recommends limiting gatherings to immediate household members only. This means the people that live in your household on a day-to-day basis, which may include roommates. When non-household members travel to see you and visit bus stations and airports, they increase the risk of spreading COVID-19. Likewise, crowded shopping areas are strongly discouraged.
The CDC has made these recommendations:
- Celebrate remotely with Face Time, Zoom or Skype.
- Host outdoor, rather than indoor, gatherings as much as possible if the weather permits.
- Check the COVID-19 infection rates in areas where attendees live because it is possible certain areas should be excluded.
- Avoid holding gatherings in crowded, poorly ventilated spaces. Ensure that 6-feet distancing can be obtained in the space provided.
- Increase ventilation by opening windows and doors if possible. Use portable HEPA filters in each room if you can.
- Ensure guests are seated with physical distancing in mind. Use more tables and less chairs.
- Avoid singing or shouting, especially indoors. Keep music volume low to avoid needing to shout.
In addition to avoid spreading COVID-19, it is important we practice good food safety practices to avoid spreading a foodborne illness. The following steps will help you handle food safely while navigating this pandemic.
Thaw turkey completely in the refrigerator before cooking. This may take three days depending on the size of your bird. Alternatively, you can put your food under cold running water no greater than 70°F. Compared to a 40°F refrigerator, this will speed up the process. Never place food on the counter to thaw as bacteria can grow on the turkey and even double every 20 minutes under the right conditions.
Handle raw turkey (or other meats) carefully. Wash hands, knives and cutting boards thoroughly immediately after use. The juices of raw meat or poultry can contaminate hands or utensils if not properly washed. Never wash a packaged turkey either, the splashing can cross-contaminate nearby surfaces. Wash hands after touching any raw turkey for 20 seconds. Do not substitute hand sanitizer for proper handwashing.
Cook stuffing separately from turkey in a casserole dish (optional). There is no minimum cooking temperature for stuffing provided it is free of meat or turkey. Set the oven to at least 325°F and cook the turkey to a minimum of 165°F using a stem thermometer. Check multiple areas of the turkey, insert the thermometer completely into the center. Do not rely on a “pop-up” indicator which some turkeys are equipped with. Follow the directions printed on the turkey which likely indicate oven temperature and time to cook based on weight. For large birds, this may take three hours.
Leftovers should be immediately cut into smaller pieces and refrigerated. The bacteria Clostridium perfringens grows in cooked foods left at room temperature. These bacteria are most commonly diagnosed around the holiday season (November and December) for this reason. Breaking the turkey up into smaller portions and using the freezer are excellent ways to speed up the cooling process. Keep turkey refrigerated for no more than seven days and then discard it. The less time the better, consider freezing cooked turkey.
Comments
You can follow this conversation by subscribing to the comment feed for this post.