Food Safety Infosheet Highlights: Holiday meals have been linked to outbreaks of many pathogens including Salmonella, Campylobacter, Clostridium perfringens and Staphylococcus aureus. Cooking for a crowd larger than normal, whether in the home or in a community kitchen, can lead to mistakes at the expense of food safety.
– Clean and sanitize utensils and work surfaces after preparing raw turkey for roasting.
– Color is not an indicator of safety or doneness.
– Turkey should be cooled to 41°F quickly.
Click here to download the infosheet.