It's that time of year again. The fridge will be overloaded with food for Christmas and the New Year festivities, and catering for large numbers is a major challenge. Extra pressure is put on the cook and the risk of food poisoning rises significantly.
The Food Safety Section at Huntingdonshire District Council has provided answers to the top frequently asked questions and some useful suggestions to help you have a safe and enjoyable Christmas.
Should I wash my turkey before I cook it?
No! If you wash the raw turkey in the kitchen sink you risk spreading the bacteria which is present on the turkey to the sink, taps and onto the dishcloth. Thorough cooking will kill all the bacteria present, so pre washing is unnecessary and could be unsafe!
How do I know when my turkey is thoroughly cooked?
Pre-heat the oven to 180ºC, 350ºF or Gas Mark 4. As a guide, if the bird is under 4.5kg (10lb), allow 45 minutes per kg (2lb) plus 20 minutes. If the bird is between 4.5 kg (10lb) to 6.5kg (14lb), allow 40 minutes
per kg (2lb) and if the bird is over 6.5kg (14lb) allow 35 minutes per kg (2lb). After cooking, check that the meat is piping hot all the way through and that the meat juices are clear.
What is the difference between a use-by and best-before date?
Use-by dates are found on products with a short life which need to be kept in the fridge e.g. cooked meats, sandwiches, ready meals etc. Foods should not be consumed past their use-by date, as the manufacturer cannot then guarantee their safety. Best-before dates are found on longer life products that can be safely stored in kitchen cupboards e.g. biscuits, tinned goods, dried pasta etc.
Don’t store opened cans in the fridge as the metal may react with the food. Transfer the remains from the open can to a covered bowl or plastic container before putting in the fridge.
All raw meat and poultry contains bacteria; some of which may be harmful to health. Make sure that raw meat and poultry does not touch or come into contact with anything that does not require cooking.
With extra guests to cater for at Christmas you may not have sufficient space to safely store all the extra items in the fridge. ‘High Risk’ products such as cooked meats, pâté, cream, cheeses and cooked or smoked fish should take priority over beers and wines! To free up space in the fridge try:
- Storing fresh vegetables in a sealed plastic box in the garage or shed
- Store some items including beer, wine and soft drinks for short periods of time in cool boxes/bags with ice packs or bags of purchased ice
- Shopping for chilled items as close to Christmas as possible
- After Christmas lunch, remove all the remaining turkey meat from the carcass, cover the meat and place in the fridge within two hours of cooking. It will take up far less space than the whole carcass, making room to put any remaining items from the cool boxes back in the fridge.
Further information is available on the website using the link on the right.
May we take this opportunity to wish you all a very happy and safe Christmas.