Food safety expert talks turkey
Date posted: November 14, 2012
With turkey roasting, a few simple steps will go a long way when it comes to food safety. In a food safety infosheet and four short videos, North Carolina Cooperative Extension food safety expert Benjamin Chapman recommends keeping your hands, utensils and work surfaces clean and cooking the turkey to 165 degrees F.
More information on thawing, cooking and saving leftovers is available at http://barfblog.com/wp-content/uploads/2012/11/Holiday-foodsafetyinfosheet-2012-3.pdf (PDF infosheet) and at http://web.ncsu.edu/abstract/science/wms-thanksgiving-food-safety-vids/ (videos).
Category: Agriculture and Food, Extension News, Health and Nutrition