Food Safety Broadcasts


November 14, 2017 - Let's Talk Turkey

Remember to always wash your hands first.

Clean utensils, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water and bleach and water.

Follow the directions on the bleach container for concentrations needed based on the surface you’re cleaning, whether it’s a food contact surface or not.

It’s best to thaw turkeys under refrigeration, which means planning ahead (24 hours for every 4-5 pounds).  Place it on a tray or pan to catch the juices.

If it’s thawed under cold water, be sure to change the water every 30 minutes.

Cook the turkey to a minimum temperature of 165° F with a calibrated thermometer.

Check the temperature with a food thermometer in the thickest parts of the turkey. Even if they have the pop up temperature indicator, still use your food thermometer.

For safety, stuffing a turkey is not recommended.  For more even cooking it is recommended that you cook your stuffing outside of the bird in a casserole dish.

Temperature of stuffing should reach a minimum of 165° F.  Again, use your food thermometer to check temperatures.

If you do choose to stuff the turkey, the ingredients can be prepared ahead of time (butter/margarine, cooked celery and onions, broth, etc.).  Mix wet and dry ingredients just before filling the turkey cavity.  Fill the cavity loosely.  Cook the turkey immediately.  Make sure the stuffing reaches a minimum internal temperature of 165° F.

Deep Frying a Turkey – Set the fryer up at least 10 feet from the house, find flat ground, use a thawed turkey (not still frozen), and be prepared with a fire extinguisher.

Refrigerate leftovers promptly – don’t let them sit out to “cool” at room temperature.

Source:     USDA Food Safety and Inspection Service



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August 22, 2017 - Storing Onions and Cut Leafy Greens 

August 8, 2017 - The 5 Second Rule and Double Dipping

July 25, 2017 - Cottage Food Law

July 11, 2017 - Fresh Produce Safety

June 27, 2017 - Dogs on Patios in Food Service Establishments

June 13, 2017 - Graduation Party Food Safety

May 23, 2017 - Date Marking

April 25, 2017 - Food Trucks

April 11, 2017 - Handling Easter Eggs

March 28, 2017 - Norovirus

March 14, 2017 - Corned Beef and Cabbage

February 14, 2017 - Oysters

January 24, 2017 - Arline Food Safety

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October 11, 2016 - Fresh and Frozen Seafood

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July 29, 2016 - Food Safety at Fairs & Festivals

June 28, 2016 - Eat Safe Fish

June 14, 2016 - Cooking Outdoors and Grilling Food Safely

May 24, 2016 - Graduation Party Food Safety

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