The Mississippi Department of Health (MDH) encourages all holiday cooks to add food safety to their list of necessary kitchen ingredients. In the home or in a restaurant, preparing food involves both health and safety. Mississippi health officials offer the following advice:

• Remember to cook turkey to the proper internal temperature of 165 degrees Fahrenheit (°F). Cook roast, pork, and fish to at least 145 degrees Fahrenheit, ground beef to at least 155 degrees Fahrenheit. Sauces, soups and gravy must come to a boil when reheating.
• Do not cross-contaminate, and be sure to cool foods properly. Never place cooked food on a plate which previously held raw meat, poultry or seafood.
• Always cook dressing separately from the turkey. Place the dressing in the turkey after both are cooked.
• Always wash your hands before and after handling food. Wash your hands with hot soapy water after using the bathroom, changing diapers and handling pets.
• Wash surfaces often. Those preparing the meal should wash cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item.
• Refrigerate or freeze prepared food and leftovers within two hours.
• Do not overload your refrigerator: space items loosely so that cool air can circulate.
• Divide large amounts of leftovers into small, shallow containers for quick cooling.
• Thaw food in the refrigerator, under cold running water, or in the microwave — never defrost food at room temperature.

For more information on food safety issues, see our food service and safety section.

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Press Contact: Liz Sharlot or Kelly Shannon, (601) 576-7667