(INDIANAPOLIS) - The Indiana Department of Health is rolling out Thanksgiving food safety reminders to help families avoid holiday illnesses. Officials say it all starts with handwashing -- before, during, and after handling food. They also recommend cleaning and sanitizing all counters, cutting boards, and utensils, since dangerous bacteria like Salmonella can survive on surfaces for more than a day.
If you're cooking turkey, storage and thawing are critical. Keep frozen birds in the freezer until it's time to thaw, and keep fresh turkeys refrigerated until cooking. Follow the manufacturer's thawing instructions, whether that's in the fridge, cold water, or straight to the oven.
To prevent cross-contamination, store raw meats away from ready-to-eat foods and use separate cutting boards. And make sure everything reaches safe internal temperatures -- turkey and stuffing must hit 165 degrees. After the meal, leftovers should go into the fridge quickly at 41 degrees or colder. Reheat them to at least 165 degrees, and toss any leftovers still sitting around after seven days.
Health officials say these simple steps can keep your Thanksgiving safe, healthy, and worry-free.