As Illinois families prepare for holiday gatherings and meals, the Illinois Department of Public Health (IDPH) is reminding everyone to follow essential food safety and hygiene practices to prevent foodborne illnesses.
“Thanksgiving is one of my favorite holidays filled with family, friends, football, and, of course, great food,” said IDPH Director Sameer Vohra. “As we kick off the holiday season, I want to remind everyone—especially those preparing meals—that we can prevent foodborne illnesses by following proven food safety tips.”
Director Vohra emphasized the importance of keeping hot foods hot, cold foods cold, and thawing frozen turkeys properly in the refrigerator before cooking. Both turkey and stuffing should be cooked to a safe internal temperature of 165 degrees Fahrenheit.
Safe Turkey Preparation Tips:
Thawing: Always thaw turkeys in the refrigerator—allow about 24 hours for every five pounds. For a 15-pound turkey, plan on at least three days. If time is short, you can use a sink of cold water (change the water every 30 minutes) or a microwave. Never thaw your turkey by leaving it on the counter.
Four Key Steps for Safe Meal Preparation:
CLEAN:
Wash hands with soap and water for at least 20 seconds before, during, and after prepping food—especially after handling raw turkey. Clean cutting boards, utensils, dishes, and surfaces with hot soapy water after contact with raw turkey.
SEPARATE:
Prevent cross-contamination by keeping raw turkey and its juices away from foods that won’t be cooked. Use separate cutting boards or plates for meat and for produce or bread.
COOK:
Use a food thermometer to ensure turkey and stuffing reach 165°F. Check the thickest part of the breast, the innermost part of the thigh, and the wing. Also, ensure the center of the stuffing reaches 165°F.
CHILL:
Refrigerate leftovers within two hours of serving, or keep them hot (above 140°F) or cold (below 40°F). Discard any food left out at room temperature for more than two hours. Store leftovers in small containers and refrigerate or freeze. Leftovers are safe in the refrigerator for up to four days and should be reheated to at least 165°F.
Quick Reminders:
Keep hot foods hot and cold foods cold.
Avoid thawing food on the counter and always wash fruits before peeling.
Symptoms of Foodborne Illness:
Watch for vomiting, diarrhea, stomach cramps, fever, and nausea—symptoms can appear hours or days after eating contaminated food and may last a few hours to several days. Staying hydrated is crucial. Those at higher risk for severe illness include older adults, young children, pregnant individuals, and people with weakened immune systems. If symptoms are severe or you are at higher risk, contact a healthcare provider for diagnosis and care.
For more details on holiday food safety, visit the IDPH website.