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Thanksgiving Safety

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Niko Megliola

on 7 October 2015

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Transcript of Thanksgiving Safety

THANKSGIVING Safety Presentation 2015
Give Thanks
Give thanks with a grateful heart
Give thanks to the Holy One
Give thanks because He's given Jesus Christ, His Son

Give thanks with a grateful heart
Give thanks to the Holy One
Give thanks because He's given Jesus Christ, His Son
And now let the weak say, "I am strong"
Let the poor say, "I am rich
Because of what the Lord has done for us"

And now let the weak say, "I am strong"
Let the poor say, "I am rich
Because of what the Lord has done for us"
Food Preparation
Turkey Tips!
Family Safety
Proper food handling and safety are important in avoiding food related illnesses.
Shopping
•Purchase refrigerated or frozen items after selecting your non-perishables.
•Never choose meat or poultry in packaging that is torn or leaking.
•Do not buy food past "Sell-By," "Use-By," or other expiration dates.

References
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely
http://funny-pictures.funmunch.com/pictures/funny-thanksgiving-pic-013.jpg
https://c1.staticflickr.com/3/2360/2047846638_ea9a3a44c7_b.jpg
http://photobucket.com/images/funny%20turkey
http://www.guy-sports.com/humor/pictures/picture_thanksgiving.htm
http://rabbittalk.com/post246498.html
http://www.foodnetwork.com/holidays-and-parties/articles/top-turkey-tips.html
http://www.fba2z.com/images/thanksgiving%20comment%20graphics%20facebook%20thanksgiving%20status%20pictures%20thanksgiving%20quotes%20funny%20rambo%20turkey
https://www.pinterest.com/sherrysparks12/thanksgiving-humor/
https://savingstar.com/blog/2014/08/20-grocery-memes-youll-relate-to-especially-number-5/
Storage
•Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
•The refrigerator should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
•Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days.
•Perishable food such as meat and poultry should be wrapped securely.
•Discard cans that are dented, rusted, or swollen.


Preparation

•Always wash hands with warm water and soap for 20 seconds before and after handling food.
•Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food.
•Cutting boards, utensils, and counter tops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.
•Marinate meat and poultry in a covered dish in the refrigerator.

Thawing

•Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do not drip onto other food.
•Cold Water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes. Cook immediately after thawing.
•Microwave: Cook meat and poultry immediately after microwave thawing.

The kitchen can become quite hectic during Thanksgiving. It is important to keep safety in mind during this busy time.
Stay in the kitchen when you are cooking on the stovetop so you can keep an eye on the food.
Stay in the home when cooking your turkey and check on it frequently.
Keep children away from the stove. The stove will be hot and kids should stay 3 feet away.
Make sure kids stay away from hot food and liquids.
The steam or splash from vegetables, gravy or coffee could cause serious burns.
Keep the floor clear so you don’t trip over kids, toys,pocketbooks or bags.
Keep knives out of the reach of children.
Be sure electric cords from an electric knife, coffee maker, plate warmer or mixer are not dangling off the counter within easy reach of a child.
Keep matches and utility lighters out of the reach of children — up high in a locked cabinet.
Never leave children alone in room with a lit candle.
Make sure your smoke alarms are working. Test them by pushing the test button.
It takes approximately 4-5 days for a 20-pound turkey to fully defrost.

For crisper skin, unwrap the turkey the day before roasting and leave it uncovered in the refrigerator overnight.

Cooking times will differ depending on whether your bird was purchased fresh or frozen. Plan on 20 minutes per pound in a 350 degree F oven for a defrosted turkey and 10 to 15 minutes per pound for fresh.
Family Safety
Family Safety
Family Safety

A turkey will cook more evenly if it is not densely stuffed. Consider adding flavor by loosely filling the cavity with aromatic vegetables — carrots, celery, onion or garlic work nicely — or by carefully tucking fresh herbs underneath the breast skin.

Before roasting, coat the outside of the turkey with vegetable or olive oil, season with salt and pepper and tightly cover the breast with aluminum foil to prevent over-browning.

Don't be a peeping Tom (no pun intended)! Once you get the turkey in the oven, resist the temptation to open the oven door and admire your handiwork.
Remove the turkey from the oven and use an instant-read thermometer to determine temperature; it should read 165 degrees F at the thigh when it's done. If you stuff your turkey, check the internal temperature of the stuffing as well; it should be at least 165 degrees.

Tent the bird with foil and let rest for about 25 minutes before carving. If you need more time to make gravy, heat up side dishes, etc., you can let the turkey set for up to an hour without losing too much heat.

Remember to carve your turkey with a very sharp or electric knife.
Happy Thanksgiving!
Here are some tips on how to cook a perfect Turkey!
Full transcript