Let’s Talk Turkey, Safely with Holiday Food Safety Tools and Resources

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Keeping It Kleen Joins The Partnership for Food Safety to Give Consumers Advice for a Safe and Successful Thanksgiving Feast

Did you know that 47 million turkeys, amounting to 736 million pounds of turkey, will be eaten this Thanksgiving Day? Food is a big part of every American holiday celebration. And, with consumers as busy as ever, there can also be big stress around planning and preparing a safe, happy holiday celebration.
To help take the stress out of the holiday, Keeping It Kleen (http://www.keepingitkleen.com) and the non-profit Partnership for Food Safety Education are re-booting the Holiday Food Safety Success Kit to give families the resources they need to have a safe, fun, easy, and tasty holiday celebration. Now is the perfect time for holiday food preparers to be reminded of the important basics of home food safety:

CLEAN: Wash hands and surfaces often
SEPARATE: Don't cross-contaminate
COOK: Cook to proper temperatures
CHILL: Refrigerate promptly
The Holiday Food Safety Success Kit at http://www.holidayfoodsafety.org provides food safety advice and meal planning in one convenient location. The kit includes information on purchasing, thawing and cooking a turkey; a holiday planner with menus, timelines, and shopping lists; and dozens of delicious (and food safe) recipes. The kit also includes arts and crafts activities and downloads for kids so they can join in on the holiday fun. A special retailer section has customizable materials for any grocer. All downloads at http://www.holidayfoodsafety.org are free.
Keeping It Kleen is a contributing member of the Partnership for Food Safety Education. “Food safety is obviously a high priority for Keeping It Kleen a division of Maines Paper and Food Service, Inc.,” said Keeping It Kleen’s Director, Julie Lovelass “By collaborating with the Partnership on Holiday Food Safety, we help remind people how to make food safety a priority at home during the holidays.”

“Bacteria never take a holiday, so it’s important to be mindful this Thanksgiving of the four core messages of food safety in preparing your holiday meal – clean, separate, cook, and chill” said Shelley Feist, Executive Director of the non-profit Partnership for Food Safety Education. “Holiday Food Safety is a valuable resource for all home chefs this Thanksgiving.”

Home chefs have even more resources at their fingertips for specific or hard-to-answer food preparation and safety questions. Advice from the USDA meat and poultry hotline is just a phone call away at 1-888-MPHOTLINE (1-888-674-6854). The hotline operates Monday through Friday, 10 a.m. to 4 p.m. ET, and will operate on Thanksgiving Day from 8 a.m. to 2 p.m. ET. Consumers can also “Ask Karen,” the FSIS virtual representative available 24 hours a day, at AskKaren.gov.
The Partnership’s website at http://www.fightbac.org includes dozens of downloads on safe food handling. In addition, http://www.keepingitkleen.com has tools and resources for the holidays and everyday.

Keeping It Kleen is a site dedicated to food safety and sanitation at home and in the food service industry by providing educational tools and resources.
The mission of the Partnership for Food Safety Education is to end illness and death from foodborne infections in the United States. The Partnership delivers trusted, science-based behavioral health messaging and a network of resources that support consumers and health educators. Partnership materials are distributed to hundreds of thousands of consumers each year through our partners, Web site, social media, and directly through more than 13,000 educators (BAC! Fighters) in communities across the country.

The Partnership unites representatives from the food industry, professional societies in food science, nutrition and health consumer groups, the United States Department of Agriculture, the Department of Health and Human Services, the Centers for Disease Control and Prevention, and the Food and Drug Administration to educate the public about preventing foodborne illness.

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Julie Lovelass
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