Easy At-Home Advice for Handling Food Safely this Thanksgiving
To make sure your Thanksgiving meal is prepared safely, the U.S. Department of Agriculture (USDA) is offering food safety advice to reduce foodborne illness, including on Thanksgiving Day.
Press Release
This week, Americans will enjoy a delicious meal on Thanksgiving Day with family and friends – either in person or virtually. Taking the necessary steps toward safe food handling and sanitation will help protect you and your loved ones this year. To make sure your Thanksgiving meal is prepared safely, the U.S. Department of Agriculture (USDA) is offering food safety advice to reduce foodborne illness, including on Thanksgiving Day.
“Our data shows that consumers can reduce their likelihood of foodborne illness by focusing on good hand hygiene and other food safety practices,” said Dr. Mindy Brashears, USDA’s Under Secretary for Food Safety. “As home chefs nationwide prepare their Thanksgiving meals, proper handwashing and avoiding cross contamination in the kitchen are critical to keeping your loved ones safe.”
Wash Your Hands
The first step to safe food preparation is to clean. In recent USDA observational research, participants did not even attempt to wash their hands, or did not wash their hands sufficiently about 95 percent of the time before and during meal preparation.
Handwashing is recommended to control the spread of germs, especially before, during and after preparing food (especially after touching raw meat or poultry).
Thawing the Turkey
Frozen turkeys should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours. The best method to thaw the turkey is in the refrigerator since this allows slow, safe thawing. When thawing turkey in the refrigerator, allow about 24 hours for every five pounds of turkey. Once thawed, it can remain safe in the fridge for one to two days. Other safe thawing methods include a cold-water bath or the microwave. If you use either of these thawing methods, you should cook the turkey immediately after it is thawed. If using the cold-water method, allow 30 minutes per pound, and submerge the turkey in its original wrapping to avoid cross-contamination. If thawing in the microwave, make sure to follow the manufacturer's instructions when defrosting the turkey.
Avoid Cross-Contamination
In a recent study, USDA found 60 percent of kitchen sinks were contaminated with germs after participants washed or rinsed poultry. To avoid this cross-contamination risk, do not wash your turkey. But if you do wash your turkey or put your turkey in the sink, you need to fully clean and sanitize your sink. Cleaning and sanitizing is a two-step process. To clean, rub down surfaces — including the sink, cutting boards, and counter tops — with soap and hot water, and then sanitize them with a cleaning solution to remove any residual germs you cannot see. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Let air dry.
Do Not Stuff the Turkey
Although many choose to stuff the turkey, USDA does not recommend doing so for optimal safety. Instead, cook stuffing outside of the turkey cavity to reduce cross-contamination risk. This will also allow your turkey to cook more quickly.
Cooking to the Safe Temperature
A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees Fahrenheit as measured by a food thermometer in three parts: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh. Even if the turkey has a pop-up temperature indicator, you should still use a food thermometer to check that the bird has reached at least 165 degrees Fahrenheit in those three places. If you are planning to cook a turkey breast instead of a whole turkey, check the temperature with the food thermometer (165 degrees Fahrenheit) at the thickest part the breast. All previously cooked side dishes should be reheated to 165 degrees Fahrenheit as measured by a food thermometer as well.
The Two-Hour Rule
To make sure food stays safe to eat through the weekend, all perishable items should be refrigerated within two hours of when they finished cooking. After two hours, perishable food will be in the Danger Zone (40 to 140 degrees Fahrenheit) too long, which is when bacteria can multiply quickly and cause the food to become unsafe. If foods have been left out for more than two hours they should be discarded.
Store and Reheat Leftovers
Store leftovers in small, shallow containers in the refrigerator until the Monday after Thanksgiving Day or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers. Reheat leftovers to an internal temperature of 165 degrees Fahrenheit. Check the internal temperature of the food in several places with a food thermometer after allowing a resting time.
You Have Questions, USDA Has Answers
For advice about how to safely prepare the turkey and all other menu items this Thanksgiving Day, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety expert at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. If you need last-minute help on Thanksgiving Day, the USDA Meat and Poultry Hotline is open from 8 a.m. to 2 p.m. Eastern Time. Visit FoodSafety.gov or follow USDA’s Food Safety and Inspection Service (FSIS) on Twitter @USDAFoodSafety or on Facebook at Facebook.com/FoodSafety.gov for the latest food safety tips.
$113 Million Settlement with Apple Over iPhone Throttling
Rather than disclosing these issues or replacing batteries, Apple concealed the issues and reduced iPhone performance. Apple’s concealment of the battery issues and decision to throttle caused Apple to profit from selling additional phones to customers whose phone performance had decreased.
AUSTIN – Attorney General Ken Paxton joined a coalition of over 30 other attorneys general in a $113 million settlement with Apple, Inc. regarding Apple’s 2016 decision to throttle customers’ iPhone speeds in order to address unexpected shutdowns in some iPhones. After a multistate investigation, during which Texas served on an executive committee with Arizona, Arkansas, Indiana, Missouri, Louisiana, Ohio, Wisconsin and the District of Columbia, the attorneys general allege that Apple discovered battery issues led to unexpected shutdowns in iPhones. Rather than disclosing these issues or replacing batteries, Apple concealed the issues and reduced iPhone performance. Apple’s concealment of the battery issues and decision to throttle caused Apple to profit from selling additional phones to customers whose phone performance had decreased.
“I am pleased to announce that Apple is being held accountable for their deceitfulness with consumers and secretive decision not to inform consumers of known issues,” said Attorney General Paxton. “This settlement is a victory for honest business and customers and a stern warning to any companies who attempt to cover their mistakes at the expense of consumer choice.”
Texas will receive just over $7.5 million in monetary payment. In addition to the monetary payment, Apple must also provide truthful information to consumers about iPhone battery health, performance and power management on their website, update installation notes, and in the iPhone user interface itself. Assistant Attorneys General Beth Chun, Paul Singer, and Rick Berlin represented the State of Texas. Apple also recently entered into a proposed settlement of class action litigation regarding the same conduct and upon finalization will pay out up to $500 million in consumer restitution.
Read a copy of the settlement here.
Back-to-School Food Safety List
The USDA encourages families to be prepared by adding a few essential items to your back-to-school shopping list.
Press Release
WASHINGTON – A new school year is approaching and with it, changes to your usual routine.
“Parents are juggling many decisions as students may be returning to school for the first time since the COVID-19 pandemic began, and others may still be distance learning,” said Dr. Mindy Brashears, Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA). “You don’t want to add foodborne illness – commonly called food poisoning – to your list of concerns, so take time to plan and prepare your children’s lunch meals safely.”
USDA encourages families to be prepared by adding a few essential items to your back-to-school shopping list. They can be used to avoid mistakes in the kitchen that can lead to illness.
“Having the whole family follow some simple food safety behaviors can help them avoid all kinds of illnesses this time of year, including foodborne illness,” said Paul Kiecker, Administrator for USDA’s Food Safety and Inspection Service. “This list of items can help you and your family make sure lunches and snacks are safely prepared, following the USDA’s four steps to food safety: Clean, Separate, Cook, and Chill.”
Hand wipes, hand sanitizers, soap and towels
Now more than ever, it’s important to keep these items visible as a reminder to clean hands and surfaces. People tend to rush through the steps of washing when they are on-the-go. Recent USDA research conducted in test kitchens revealed participants were not washing their hands properly up to 99 percent of the time before and during meal preparation. Wash hands with clean, running water (warm or cold) and soap for at least 20 seconds and dry them with a clean cloth or towel. Hand wipes and 60 percent alcohol-based hand sanitizers can be used to clean hands and surfaces if water and soap are not available. Remember to wash cutting boards, dishes, utensils and countertops with soap and hot water after preparing each food item and before proceeding to the next item. A bleach-based solution can be used to sanitize surfaces and utensils.
Different colored cutting boards
If you’re preparing perishable foods that require cutting (for example, bacon and chicken for salad) make sure you separate raw meat and poultry from ready-to-eat foods (such as fruits, vegetables, cheeses, etc.) to avoid cross-contamination. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, countertops and other ready-to-eat foods you’re preparing. Different colored cutting boards are a good reminder of this step. Use a green cutting board for fresh produce and another color for meat and poultry.
Food thermometers
A food thermometer is the only way to know that foods are safely cooked to a temperature high enough to kill any harmful bacteria that might be present. Have a food thermometer easily accessible. It will be easier to remember the cook step if the thermometer is always reachable.
Insulated soft-sided lunch boxes, gel packs, and appliance thermometers
If children have lunch outside of the home, make sure they have an insulated, soft-sided lunch box or bag to keep perishable items in their lunch cold. A frozen gel pack, combined with a frozen juice box or bottle of water, should keep lunches chilled and safe until lunchtime. Place them on top and bottom of perishable food items to keep them cold and avoid the “Danger Zone” (temperatures between 40 and 140 degrees Fahrenheit where bacteria can multiply quickly and cause illness).
Insulated containers
When children take a hot lunch outside of the home, insulated containers are important to keep food that should be served hot safe. Use an insulated container to keep soup, chili, and stew hot at 140 degrees Fahrenheit or above. Fill the container with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunchtime to keep the contents hot.
Stop by the food preparation aisle at your grocery store to find many of these items on your back-to-school food safety list. By using them, you can keep your children (and the rest of your family) safe from foodborne illness.
Source: USDA - Food Safety Should be on Your Back to School List
Congress to Consider Safe to Work Act
These protections will help mitigate the threat of frivolous COVID-19-related litigation against first responders, healthcare workers, law enforcement, and healthcare facilities.
Press Release
AUSTIN – Attorney General Ken Paxton joined 21 other states in a letter to the United States Congress urging the adoption of federal pandemic liability protections contained in the Safe to Work Act. These protections will help mitigate the threat of frivolous COVID-19-related litigation against first responders, healthcare workers, law enforcement, and healthcare facilities, among other entities, while ensuring victims have legal options where appropriate.
“A common-sense framework is necessary to provide liability protections as we restart our economy safely and appropriately in the midst of this pandemic. Businesses need clearly defined expectations for safe operations and protection from baseless COVID-19-related claims while operating in good faith,” said Attorney General Paxton. “Criminal penalties, regulatory fines and agency oversight must be reserved to stop those who recklessly inflict harm, and civil lawsuits should be available for any citizens hurt by those actually acting with disregard for safety.”
The COVID-19 pandemic has caused tragic loss of life across the nation, and countless livelihoods were lost and businesses closed. As stated in a previous letter, States believe federal pandemic liability protections will benefit all states and citizens as we continue working to slow the spread of COVID-19 and minimize the detrimental impact is has had on state economies.
Read a copy of the letter here.
H.E.B. Shake Rattle Bowl Recalled for Salmonella
The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) issued a public health alert for ready-to-eat meat and poultry by Thomson International Inc. The “H.E.B. Shake Rattle Bowl “SOUTHWEST SALAD with CHICKEN” is on the list for the recall.
Press Release
WASHINGTON – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for ready-to-eat (RTE) meat and poultry products containing Food and Drug Administration (FDA) regulated onions that have been recalled by Thomson International Inc. due to concerns that the products may be contaminated with Salmonella Newport. FSIS is issuing this public health alert out of the utmost of caution to ensure that consumers are aware that these products, which bear the USDA mark of inspection, should not be consumed. As more information becomes available, FSIS will update this public health alert.
The RTE meat and poultry items were produced by Taylor Farms on July 30 and 31, 2020. The following products are subject to the public health alert: [View Label (PDF only)]
7.25-oz. plastic sealed container labeled as “Sausage Breakfast Scramble Bowl” with lot code TFD212AU8 and TFD213AU8 and with a best if used by 08/06/2020 or 08/07/2020.
6.2-oz. plastic sealed container labeled as “Taylor Farms Cheddar Cheese & Chicken Salad Snack Tray” with use by date 08/06/20 or 08/07/20 and lot code TFD212AU7 and TFD213AU7.
41.35-oz. plastic bags containing “Chicken Salad” with use by date 08/04/20 or 08/05/20 and lot codes TFD212AU8 and TFD213AU8.
10-oz. plastic sealed container labeled as “Chicken Salad Deli Snack” with lot codes TFD212AU3 and TFD213AU3 with best by dates 08/06/2020 or 08/07/2020.
7.75-oz. plastic sealed container labeled as “H.E.B. Shake Rattle Bowl SOUTHWEST SALAD with CHICKEN” and a best if used by date of “Aug 10/2020 and lot code TFD213AU20.
17.25-oz. plastic sealed container labeled as “Marketside SOUTHWEST STYLE SALAD WITH CHICKEN” with a best if used by date of 08/11/20 or 08/12/2020 and lot codes TFD212AU26 or TFD213AU26.
The products bear the establishment number “"P-34733" or "34733" inside the USDA mark of inspection or printed on the container. These products were shipped to retail locations in Arkansas, Louisiana, Mississippi, Oklahoma and Texas.
CDC, FDA and public health and regulatory officials in several states are investigating a multistate outbreak of Salmonella infections linked to onions produced by Thomson International, Inc. There have been no confirmed reports of illness due to consumption of the FSIS-regulated products produced containing these onions. Anyone concerned about an illness should contact a health care provider.
FSIS is concerned that some product may be in consumers’ refrigerators. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
Consumers with questions can contact Kim Earnshaw or Elizabeth Llanes with Thomson International, Inc., at (661) 845-1111.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
JBS Food Canada Recalls Beef Products
JBS Food Canada ULC, a Brooks, Alberta, Canada establishment, is recalling approximately 38,406 pounds of boneless beef head meat products that were not presented for import re-inspection into the United States, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Press Release
WASHINGTON, July 30, 2020 – JBS Food Canada ULC, a Brooks, Alberta, Canada establishment, is recalling approximately 38,406 pounds of boneless beef head meat products that were not presented for import re-inspection into the United States, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The raw, frozen, boneless beef head meat items were imported on July 13, 2020 and were further processed by another company into ground beef products. The following products are subject to recall: [View Labels (PDF only)]
80-lb. boxes containing eight, 10-lb. chubs of “BALTER MEAT COMPANY 73/27 GROUND BEEF,” with “USE BY/FREEZE BY” dates of 08/09/2020 or 08/10/2020, pack dates of 072020, 072120, or 072220, and lot codes of 2020A or 2030A represented on the label.
The products subject to recall bear establishment number “EST. 11126” inside the USDA mark of inspection. These items were shipped to distribution centers in Florida, Georgia, North Carolina, and South Carolina, for further distribution to retail locations.
The problem was discovered when FSIS determined through routine surveillance that the product had by-passed FSIS import reinspection.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.
FSIS is concerned that some product may be in consumers’ refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at https://www.fsis.usda.gov/recalls.
Consumers with questions about the recall can contact the JBS USA Consumer Hotline at (800) 727-2333. Members of the media with questions about the recall can contact Cameron Bruett, Sustainability & Corporate Communications, JBS USA, at (970) 506-7801 or cameron.bruett@jbssa.com.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.