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FRANKFORT, Ky. (AP) — Thanksgiving is a holiday that focuses on food, and the Kentucky Department for Public Health wants the focus to include food safety as well.
Public Health Department food safety branch manager Mark Reed says everyone should pay attention to the principles of food safety, including restaurants, caterers and home cooks.
A news release from the department says diners can be exposed to salmonella, E. coli infection, botulism and other diseases by improperly stored or handled food.
Recommendations include refrigerating perishable items, using a food thermometer, thawing frozen turkey in original packaging for 24 hours per 4 pounds and, if you're unsure about the safety of a food item, use the adage, "when it doubt, throw it out."
For more information, visit http://chfs.ky.gov/dph/info/phps/food.htm and click on "Holiday Food Safety Success Kit."
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