Thanksgiving Safety Tips
A Comprehensive Resource

With the cold weather settling in, of course you’ll be wanting to keep your home cozy and warm. But be alert for fire hazards…

• According to the U.S. Fire Administration, more than 4,000 fire happen each Thanksgiving Day, usually in the kitchen!
• Never leave your food unattended while frying or grilling.
• Use a timer and routinely check whatever you’re cooking.
• If frying or deep-frying, keep the fryer outside, away from walls, and free from moisture.
• Never use a glass casserole or lid on the stove or burner, as it may explode from the heat.
• Ensure that pot holders and food wrappers are a safe distance— at least 3 feet!—from warmed surfaces (i.e. the stove). Position those handles so that they face inward.
• Avoid dangling accessories or loose clothes around kitchen fires.
• If using candles or the fireplace, keep these sources of fire shuttered or isolated, and never leave them unattended.
• Never douse a grease fire with water, as the fire can thus spread. Turn off the burner, smother the flames with a lid (wearing an oven mitt!), or douse with baking soda or a fire extinguisher if it’s getting out of hand.
• Keep a fire extinguisher handy in the kitchen, and know how to use it.
• Ensure your smoke alarms are connected and working.
• Better safe than sorry. You can call the pros at 1888-674-6854 (USDA Meat and Poultry Hotline) with any cooking questions!
• Unplug appliances that are small and unnecessary; it’s a smart way to save energy and eliminate potential dangers if something is accidently turned on.
• After the party, walk around the home and ensure candles and fireplaces are extinguished, unnecessary appliances are turned off, and no potential hazards (leftovers, sharp/flammable objects) are in reach of your kids or pets.

Turkey safety— the turkey is the biggest star. Make sure he evokes a round of applause—not a round of visits to the bathroom or, worse, the hospital.

• Buy carefully.
  1. Avoid fresh, stuffed turkeys; buy your turkey at least 1-2 days before you cook it, and keep it in the fridge; keep it in the freezer if you’ve bought it earlier.
• Defrost properly.
  1. Thaw in the refrigerator (every 4-5 lbs. needs one day to thaw).
  2. Submerge the turkey (wrapped in leak-proof packaging) in cold water (every 1 lb. needs 30 minutes to thaw) that should be changed every half hour.
  3. Microwave in a microwave-safe pan, removing any packaging and following the manufacturer’s instructions.
• Cook immediately after thawing.
  1. Avoid slow cooking or partially cooking the turkey.
  2. At 165 degrees F at least.
  3. Opt to cook the stuffing separately.
• Use a thermometer on the innermost part of the thigh and wing, as well as the thickest portion of the breast, to ensure that the turkey is well cooked.
• Don’t carve at once; give the juices time (20 min.) to settle.
• Keep Clean!
  1. Wash your hands with soap and water before and after handling food.
  2. Keep all surfaces and utensils clean.
  3. Never handle cooked and raw food together, in order to avoid cross-contamination.
  4. Keep raw meat away from vegetables or other uncooked food.

Thanksgiving is a social dinner; while talking, joking, and laughing, choking is a very dangerous possibility.

• Call 911 if the person can’t cough, breathe, or speak.
• Give the victim five sharp blows on the back with the heel of your hand.
• If unsuccessful, wrap your hands around the victim’s abdomen and give five quick upward thrusts.

Store leftovers properly to eliminate food poisoning. A training for food safety will help you and your staff, if you're an employer, to eliminate potential health risks.

• When serving, keep hot foods hot and cold foods cold!
• Refrigerate leftovers promptly, no more than two hours after food has been served.
• Leftovers are most safely eaten within 3 days, or should otherwise be moved to the freezer.
• Store food in shallow containers.
• Reheated leftovers should be cooked to 165 degrees F; gravy should be boiled.