DECATUR, Ill. (WAND) – The perfect Thanksgiving meal, only to be ruined by people getting sick after they eat. Simple mistakes can lead to foodborne illness, which will certainly make for a memorable holiday.
The Illinois Department of Public Health and the Macon County Health Department are reminding people to follow safety and hygiene guidelines to prevent food-related sickness.
Among the recommendations are to wash your hands and keep food prep areas clean. Keep hot foods hot, cold foods cold and properly thaw frozen turkeys in the refrigerator before roasting them. It’s important to make sure turkeys and stuffing are cooked to a safe internal temperature of 165 degrees.
Raw meat and vegetables need to be separated in order to avoid bacteria from causing cross-contamination. Separate cutting boards, plates and utensils are suggested during the food preparation process.
Leftovers? How is that possible? Well, if you have leftovers, they need to be refrigerated within two hours of serving. Discard any foods which sat out for more than two hours at room temperature. Leftovers are safe in a refrigerator for up to four days. Reheat all leftovers to at least 165 degrees before serving or eating.
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