7 ways to avoid foodborne illness on Thanksgiving

Thanksgiving is a time when friends and family gather to partake in delicious holiday feasts, but it’s also a day to be vigilant against foodborne illnesses occurring at your restaurant. 

The good news is every restaurant or foodservice operation has the tools to help prevent illnesses from spreading by following proper safety practices.

Learn more about ServSafe and food safety in the restaurant industry

Following are seven tips from ServSafe® to support healthy and happy holiday service.

1. Don’t allow sick employees to work their shifts. When restaurant employees call to say they’re sick, operators and managers should prioritize public health and the well-being of their customers and other staff members. Express empathy and appreciation for their dedication, but reinforce the business’s sick leave policy, and tell them to stay home.
2. Personal hygiene is essential. Make sure your food handlers wash their hands thoroughly with soap and warm water for at least 20 seconds before and after they handle raw meat, poultry, or seafood.
3. Store raw meat properly. Place raw poultry, including turkey, on the bottom shelf of your walk-in, and raw red meats on the shelf immediately above. Always store in sealed containers that are securely covered. This will prevent raw juices from dripping onto other foods, which could result in cross-contamination.
4. Thaw the meat in the walk-in/cooler. Never thaw turkey or other meats at room temperature. Bacteria grows rapidly when food is in the temperature “danger zone” (41°F to 135°F). A better plan is to safely thaw the meat in the walk-in/cooler.
5. Use food thermometers. A food thermometer is essential for checking whether the meat is cooked to a safe internal temperature. Turkey and any stuffing that’s inside it should reach at least 165°F. This will kill anything potentially harmful.
6. Don’t re-use marinades. If you’re marinating the turkey or meat you’ll be serving, discard any left-over marinade that’s come into contact with the raw meat. If you’d like to use it as a sauce, reserve a portion before adding it to the raw meat you’ll be cooking.
7. Use separate cutting boards and utensils. Cross-contamination can easily occur if you use the same cutting boards, trays, plates, or utensils for prepping raw and cooked foods. Use separate boards and utensils for cutting,  prepping, and handling raw meat and fruits, vegetables, and ready-to-eat items. Also, thoroughly wash and sanitize the equipment between uses.

Related: If you’re cooking at home this Thanksgiving, follow these essential safety tips for a healthy holiday season