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HOLIDAY FOOD SAFETY INFORMATION
"Can I stuff my turkey the night before roasting it?"
"My husband got a cured ham as a gift at the office and left
it in the car trunk all day. Since it's cured, it's safe, isn't
it?"
"Can I partially roast a rib roast, refrigerate it, and finish
cooking it the following day?"
These and thousands of other questions are posed to the U.S. Department
of Agriculture's (USDA) Meat and Poultry Hotline every year, especially
during the holiday season, America's favorite time to cook. When
calls are received at 1-888-MPHotline (1-888-674-6854), Hotline
food safety specialists are able to assess the caller's knowledge
of food safety and provide appropriate guidance. Talking callers
through a difficult or puzzling situation helps them choose the
safest food-handling alternatives, thus reducing the risk of foodborne
illness. Specialists also assist by clearing up misconceptions callers
may have about food safety.
The FSIS Web site (www.fsis.usda.gov)
also contains hundreds of food safety publications for consumers.
Many of the topics contained in these publications evolved from questions
posed to the Hotline's staff. The internet has also helped direct
many callers to the Hotline. Questions can also be posed using the
Hotline's e-mail address: MPHotline.fsis@usda.gov.
Questions Answered
Regarding those tough Thanksgiving questions:
No, it's not safe to stuff a turkey the day before or even hours
before roasting. The ingredients for the stuffing can be prepared
ahead of time; however, keep wet and dry ingredients separate and
chill perishable ingredients. Mix wet and dry ingredients just before
putting the stuffing into a casserole or filling the turkey cavity.
Cook the turkey immediately after stuffing. Use a food thermometer
to make sure the center of the stuffing reaches 165 °F and the
turkey reaches 180 °F in the thigh.
Cured ham is not safe if left in a car trunk all day. Curing does
not make the ham shelf stable. Only dry cured "country"
hams and shelf-stable canned hams are safe at room temperature.
Always refrigerate perishable food within 2 hours (1 hour when the
temperature is above 90 °F). Unfortunately, the ham mentioned
earlier should be discarded.
Never brown or partially cook meat or poultry, refrigerate, and
finish cooking later. You increase the risk of bacterial growth.
Once you begin, cook it until it has reached a safe internal temperature
to ensure all bacteria are killed.
For more information in English and Spanish, call the USDA Meat
and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); TTY: 1-800-256-7072.
The Hotline's hours are Monday through Friday, from 10 a.m. to 4
p.m., Eastern Time, year-round, and from 8 a.m. to 2 p.m. on Thanksgiving.
An extensive selection of timely food safety messages is also available
at the same number 24 hours a day. Information can also be accessed
on the FSIS Web site at www.fsis.usda.gov. E-mail inquiries may
be directed to MPHotline.fsis@usda.gov.
For the Spanish version of this document see:
http://www.fsis.usda.gov/OA/news/2003/hotline_holiday_sp.htm
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