Christmas Dinner Food Safety Tips
Christmas Day will soon be upon us, and most of us will have turkey on the big day. Since it was introduced from North America in the 17th century it has become the mainstay of the traditional British Christmas dinner.
Every year nearly 10 million turkeys are sold during the Christmas run-up. 87% of British people believe that Christmas wouldn’t be the same with a roast turkey. Although strangely, it is very rarely eaten at Christmas across the rest of Europe
Poultry, such as turkey, goose and chicken, can cause food poisoning if not cooked properly. Combined with this, is the fact that over Christmas, many people find themselves cooking for more people than they are used to and therefore handling larger amounts of food. The following information provides advice on reducing the chance of food poisoning for you and your guests over the festive period:
Turkey Defrosting time:
Always follow defrosting instructions on the packaging. If there aren’t any, use the times below to work out roughly how long it will take to thaw your turkey:
- In a fridge at 4°C (39°F), allow around 10-12 hours per kg, but remember that not all fridges will be this temperature.
- In a cool room (below 17.5°C, 64°F), allow approximately 3-4 hours per kg, or longer if the room is particularly cold.
- To prevent the spread of food poisoning germs like Campylobacter, be careful to wash everything that has touched your raw turkey (e.g. hands, utensils and work surfaces) with soap and hot water.
- Don’t wash raw turkey or other poultry as germs can splash around your kitchen.
Turkey Cooking time:
- Give yourself enough time to prepare and cook the Christmas dinner to avoid hot fat, boiling water and sharp knife accidents that come from rushing, and keep anyone not helping with dinner out of the kitchen. Wipe up any spills quickly
- Make sure you allow time for your turkey to cook thoroughly. There should be no pink meat in the thickest parts and it should be steaming hot with juices running clear.
- You can use a pop-up cooking thermometer (which is left in the turkey while it cooks). This should be placed in the thickest part of the turkey (between the breast and the thigh) from the start. You’ll know your turkey is cooked when the thermometer ‘pops’ and has reached a temperature of 70°C for more than 2 minutes.
- Sandwiches, Soups/stews or salads are the most popular choices for Christmas dinner leftovers
- If you do have any leftovers, you should cool them, then cover and ensure that they go in the fridge or freezer within 1-2 hours. If you have a lot of one type of food, splitting it into smaller portions will help it to cool quickly and means you can freeze and defrost only what you need for future dishes.
- You can freeze turkey, other meat and meals cooked from previously cooked and frozen meat. But once defrosted, the pause button is off and you should eat the food within 24 hours.
- You can make your leftovers into new meals and then freeze them. If you’re running low on ideas for meals, check out these tasty Christmas leftovers recipes
- If you make a new meal such as curry or casserole from the leftovers, then you can also freeze this, even if you are using turkey that was originally frozen.
- Make sure that when you come to use frozen leftovers, you defrost them thoroughly in the fridge overnight or in a microwave (on the defrost setting) and then reheat until steaming hot.
- If you have leftover wine you can pour it into an ice cube tray and freeze it for use at a later date in sauces, gravy or (if it’s white) even as an alcoholic ice cube to chill your wine.
- Don’t waste any fresh herbs that are leftover, you can puree and freeze them in an ice cube tray to add to dishes as and when you need them.
- Don’t forget: leftovers should be eaten or frozen within 2 days (one day for rice dishes).
For those of you wanting a full understanding of Food Safety, we offer a variety of Food Awareness training courses from E learning Food Safety to the Level 2 Award in Food Safety in Catering. Contact us for further information.
Nigel Braybrooke, Consultant and Food Safety Trainer