Holiday Food Safety
Utah Commissioner of Agriculture and Food, Leonard Blackham offers a Thanksgiving message and calls on Utahns to make donations to the Utah Food Bank to help those in need.
This is the perfect time to celebrate agriculture's bounty and to reflect on the many blessings we enjoy each day. When you sit around the dinner table this holiday season take a moment to enjoy the abundance and variety of the foods set before you. We are a fortunate state and nation to have access to so much nutritious and safe food.
In Utah our poultry and turkey industry generates $90 million to the state and local economies. The average Utahn consumes nearly 18 pounds of turkey per year. Unfortunately, not everyone will be able to enjoy a traditional holiday meal this year. Many more Utahns will be without a home to celebrate the holidays, and their access to food is in jeopardy. That is why I'm asking that we remember those who are struggling this year.
I ask you join me in donating what food you can to the Utah Food Bank. Your donation can make the difference this year.
Thank you for visiting our web site and have a wonderful and joyous holiday season.
Suggestions from the Commissioner
This year, when planning your Thanksgiving dinner, think Utah's Own. Consider trying any of the variety of Utah grown products such as: Norbest Turkey; Terrels Country Bakery frozen dinner rolls; Mountain View mushrooms; Mountainland Apples and vegetables; Farr Better and Fatboy Ice cream; Meadow gold, cottage cheese, milk, and cream; and other grain products from Lehi Roller Mills.
If you are like me, I'll be carving into a plump Norbest turkey raised by some of my neighbors and family in Sanpete County. I encourage you to also look for other Utah's Own products when you shop this season, or ask you grocer to identify local items.
The Utah's Own program supports local farmers and manufacturers and reassures consumers that they are eating food produced under the highest food safety and quality standards. Find out more about the Utah's Own program, or find out what products are registered with the program.
Sometimes in the hurry to get the turkey and all the trimmings to the table, we often forget about careful food preparations. Just a few basic food tips can help you celebrate Thanksgiving safely.
Food safety tips
- Defrost turkeys in the refrigerator, in cool running water, or in the microwave.
- Cook the stuffing/dressing separately from the turkey cavity. The center of the bird should reach an internal temperature of 165 degrees.
- Remember to refrigerate leftovers promptly. Never leave cooked food unrefrigerated for longer than two hours.
- Keep hands and food surfaces clean during food preparation.
- Remember to wash hands with soap and warm water and to dry them thoroughly.
- Use separate cutting boards, platters, trays and utensils for cooked and uncooked meat, poultry and fish.
On Thanksgiving, we should also be thankful to the more than 15,000 farmers in Utah who endlessly work the fields and tend the herds to provide a bountiful, safe, nutritious and affordable food supply to all of us.
Four easy tips on staying food safe this season
Clean - Wash hands, surfaces and utensils often to avoid spreading bacteria when preparing food. Hand washing is one of the best ways to prevent the spread of foodborne illness.
Separate - Use different cutting boards for raw meat, poultry, seafood, and veggies. When you prepare Thanksgiving dinner, keep the raw turkey away from vegetables and side dishes that won't be cooked.
Cook - You can't tell it's done by how it looks! Use a food thermometer. Every part of the turkey should reach a minimum internal temperature of 165°F.
Chill - Keep the fridge at 40°F degrees or below to keep bacteria from growing. Pumpkin pie should always be refrigerated and leftovers should be refrigerated within two hours.