Handling with raw meat, poultry and seafood
Keep raw meat, poultry (including turkey), seafood, and eggs separated from all other foods at the grocery store and in the refrigerator. Keep raw meat, poultry, and seafood in containers or sealed plastic bags to keep their juices from getting on cooked or ready-to-eat foods. Use a food thermometer to make sure that meat, poultry, seafood, and eggs have been cooked to an internal temperature of 75°C that kills germs.
Use pasteurised eggs in recipes that require raw eggs
Salmonella and other dangerous bacteria can live on the outside and inside of eggs that look normal. Some holiday favourites, like eggnog, tiramisu, hollandaise sauce, and salad dressing, might have raw eggs in them. When making these or other foods that call for raw eggs, you should always use pasteurised eggs.
Do not eat raw dough or batter
Bacteria like E. coli and Salmonella can live in raw dough and batter made with flour or eggs. Do not taste or eat dough or batter that is meant to be baked or cooked but is still raw. Do not let children taste raw dough or batter at home or in restaurants.
Defrost your turkey safely
When handling a frozen turkey, check the package ahead of time for instructions. If the manufacturer's instructions say so, you can cook some turkeys from frozen. However, most frozen turkeys will need to be defrosted first. Plan ahead, because a whole turkey can take anywhere from 3 to 5 days to defrost properly.
Do not defrost your turkey at room temperature; instead, put it in the refrigerator at 4°C. A big turkey that weighs about 6-7 kg could take up to 4 days to fully defrost in the fridge. If your turkey does not come with instructions for how to defrost it, you can figure out how long it will take on your own – allow about 10–12 hours per kilogram in the fridge. Cooking a turkey not fully defrosted can result in uneven cooking and, therefore, food poisoning.
Always defrost your turkey thaw in a container big enough to catch the liquid that comes out as it thaws, and cover it as appropriate. Put the raw turkey at the bottom of the fridge so it does not get on other food. Wash hands thoroughly after touching any part of the raw turkey.
Special tips for pregnant women
Food poisoning is more likely to happen to pregnant women, so be extra careful if you are pregnant or making food for someone who is. Listeria is a type of bacteria that can results in infection and cause problems during pregnancy, leading to miscarriage, stillbirth, premature birth or serious illnesses in newborn babies. High-risk food associated with Listeria contamination include cold cuts, raw or smoked seafood (such as smoked salmon), unpasteurised milk and its products (such as soft cheeses), and prepared and stored salads.
To reduce the risk of Listeria infection, pregnant women should (1) consume freshly prepared hot food where possible; (2) reheat chilled food until it is hot all the way through (core temperature reaches at least 75°C); and (3) avoid high-risk foods or cook them thoroughly before consumption, even if they are presented as part of a dish (such as smoked salmon).
Reducing food waste
Christmas can be a big time for food waste. By storing, cooking, reusing, and freezing food in a hygienic way, you can make sure your Christmas is safe and waste less food. Click here for more tips on how to reduce food waste.