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Turkey Food Safety

Proper and safe food handling practices for turkey are essential, because your health and the health of others are involved. You'll find that handling turkey safely is not difficult. We've included tips on how to maintain optimum product conditions.

Maintaining the Right Temperature:
Careful management of temperatures is an important way to control bacteria and prevent foodborne illness. You should always use a meat thermometer to check temperatures.

Sanitation:
Sanitary procedures for handling turkey are the same as for those for handling other meats.

Foodborne illness can strike anyone. Some people are at a higher risk for developing foodborne illness, including pregnant women, young children, older adults and people with weakened immune systems. For these people the following four simple steps are critically important. These are guidelines established by the USDA in their Fight BAC® program.

Four Simple Steps to Food Safety:
CLEAN: Wash hands and surfaces often
SEPARATE: Don't cross-contaminate
COOK: Cook to proper temperatures
CHILL: Refrigerate promptly

Along with the Four Simple Steps to Food Safety, be sure and follow the safe cooking temperature guide. Cooking food to the proper temperature kills harmful bacteria. So Fight BAC® by using a food thermometer and thoroughly cooking your food according to the following chart.

Safe Cooking Temperatures


For additional turkey food safety information:
National Turkey Federation

Cook It Quick

Fight Bac! - Keep Food Safe From Bacteria

USDA Meat & Poultry Hotline

USDA


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