Thanksgiving is next week and food safety is on a lot of
people’s minds. Jeanine Wolf, Food Inspector for Washington
County Environmental Department says the three most important
things people need to remember are hand washing, temperature,
and making sure things are clean and sanitized. She says hand
washing needs to be done between tasks and before you handle
ready to eat foods. Wolf says ready to eat foods refer to things
like rolls, and vegetable trays. The second thing she says is
temperature. Your refrigerator should stay at 41degrees or below
and turkey and stuffing need to be cooked to 165 degrees or
higher. She says a lot of food borne outbreaks happen because of
temperature abuse and how people cool their foods. She says by
putting a large amount of food in the refrigerator you can put
foods into the temperature danger zone between 40 and 135
degrees which can cause bacteria to grow. Wolf says you should
clean surfaces and utensils between different types of foods.
For more food safety tips wolf sug