As we learn to live with COVID-19, we are also learning how to adapt to celebrating holidays such as Thanksgiving. Gatherings this year will mean fewer guests, perhaps eating outdoors and physical distancing. As Newfoundlanders and Labradorians gather this weekend to celebrate, the Department of Health and Community Services encourages everyone to not only follow Public Health pandemic guidelines, but to also keep food safety top-of-mind when preparing family dinners.

Food-related illnesses may be caused by eating things that are contaminated by harmful bacteria, such as Salmonella. Contaminated food can lead to stomach cramps, diarrhea, nausea, vomiting, and dehydration – and can also cause more serious complications among infants and the elderly.

Cook poultry to recommended internal temperatures of 82°C (180°F) for whole birds and 74°C (165°F) for pieces. Checking with a thermometer is the only way to ensure that food is completely cooked, and that any harmful bacteria contained in the food has been killed. However, this precaution does not help control bacteria that could have spread to your refrigerator, countertops or utensils, while the food was being stored or prepared.

Follow the Government of Canada’s Poultry Safety Tips for safe shopping, chilling, cleaning, thawing and cooking, to help prevent food-related illnesses from occurring over the holidays.

When preparing poultry, bacteria can spread to other foods, surfaces or people. Follow these simple rules to avoid getting sick:

• Never rinse poultry before cooking it because the bacteria can spread wherever the water splashes
• Always wash your hands before and after you touch raw poultry:
  • Wash with soap and warm water for at least 20 seconds
  • Use an alcohol-based hand rub if soap and water are not available
• Use a separate plate, cutting board and tools during preparation
• Clean everything with a kitchen cleaner or bleach solution and then rinse with water:
  • Kitchen cleaner (follow the instructions on the container)
  • Bleach solution (five ml household bleach to 750 ml of water)
• Before and after preparing poultry, clean your:
  • Tools
  • Plates
  • Cutting boards
  • Kitchen surfaces
• Wipe kitchen surfaces with paper towels or change dishcloths daily to avoid cross-contamination:
  • Don’t use sponges as they are harder to keep bacteria-free
• Keep cold food cold and hot food hot. Try to keep your food out of the temperature danger zone, which is between 4°C (40°F) and 60°C (140°F). At these temperatures, bacteria can grow quickly and make you sick.

Quote
“As you plan your Thanksgiving celebrations, there will be lots to think about. This year, we have to be mindful of the Public Health guidelines with respect to COVID-19, so that our families are kept healthy and safe. Health and safety should also be top-of-mind when it comes to food preparation and foodborne illnesses. Although most people recover completely from such illnesses, some groups like the elderly and small children are at greater risk of serious health effects. Food poisoning is no joke.”
Honourable John Haggie
Minister of Health and Community Services

-30-

Learn more

Government of Canada Poultry Safety Tips

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Media contact
Kathy Dicks-Peyton
Health and Community Services
709-729-6986, 699-1982
kathydickspeyton@gov.nl.ca