|
|
November 15, 2006
Stations, this holiday season cooks will be tackling turkeys in their kitchens, and there are important food safety guidelines to help protect against food borne illness.
Virginia Tech Food Science and Technology assistant professor Renee Boyer shares tips to make this holiday season a safe and happy one at the table.
Right mouse click link and choose "Download Link to Disk" or "Save Target As" to save MP3 to your computer. Hint: To locate the file easily after downloading, save to your desktop.
|
|
Cut 1:
|
|
|
|
Boyer begins by reminding everyone that this is a busy time of the year in the kitchen.
IN: This time of year
RUNS: 14
OUT: safe and happy holiday
|
|
|
|
Cut 2:
|
|
|
|
Boyer talks about the importance of cleanliness in the kitchen.
IN: Always clean first
RUNS: 25
OUT: cutting board
|
|
|
|
Cut 3:
|
|
|
|
Boyer describes two safe ways to defrost a frozen turkey.
IN: The recommended way
RUNS: 30
OUT: 30 minutes
|
|
|
|
|
Cut 4:
|
|
|
Boyer explains one of the most important points - how to make sure the turkey is completely cooked.
IN: When you use a
RUNS: 30
OUT: safe to eat
|
|
|
|
Cut 5:
|
|
|
Boyer describes how to safely handle the leftover turkey.
IN: One important thing
RUNS: 33
OUT: fine as well
|
|
|
|
|
|
The following resources are available to assist cooks this holiday season:
USDA MEAT AND POULTRY HOTLINE: 1-888-674-6854
USDA WEBSITE: http://www.fsis.usda.gov (search for “Food Safety” and then click on “Ask Karen”)
|
|
|
|
|
|
|
