SAFE FOOD FOR THE HOLIDAYS

DATE:    11/19/98
CONTACT: Libby Hoyle, Extension food specialist, (864) 656-5713
EDITOR:  Giles Singleton, (864) 656-3876

Storing Holiday Turkey Leftovers

     CLEMSON -- Cut the turkey into small pieces; refrigerate
stuffing and turkey separately in shallow containers within two
hours of cooking. Use leftover turkey and stuffing within three
to four days; gravy within one to two days, or freeze these
foods. Reheat thoroughly to a temperature of 165 degrees F or
until hot and steaming.

Handling Food Safely on the Road

     As we plan to go "over the river and through the woods" to
our families over the holidays, it is important to handle any
food we take with us safely. There are a few simple, common-sense
food safety rules that can save a trip from disaster.
     Following this advice could make the difference between the
memory of a pleasant holiday or one during which people got sick
from improperly handled food.
     First, be sure to plan ahead. If you are traveling longer
than 30 minutes with perishable food, place it in a cooler with
ice or freezer packs. When carrying drinks, consider packing them
in a separate cooler so the food cooler is not opened frequently.
     Have plenty of ice or frozen gel-packs on hand before
starting to pack food. If you take perishable foods along (for 
example, meat, poultry, eggs, and salads) for eating on the road
or to cook at your destination, plan to keep everything on ice in
your cooler.
     Second, pack safely. Pack perishable foods directly from the
refrigerator or freezer into the cooler. Meat and poultry may be
packed while it is still frozen; in that way it stays colder
longer. Also, a full cooler will maintain its cold temperatures
longer than one that is partially filled.
     Be sure to keep raw meat and poultry wrapped separately from
cooked foods, or foods meant to be eaten raw such as fruits. If
the cooler is only partially filled, pack the remaining space
with more ice or with fruit and some non-perishable foods such as
peanut butter and jelly and perhaps some food that won't be
crushed - like Cheddar cheese.
     Third, for long trips, take along two coolers. Use one for
the day's immediate food needs, such as lunch, drinks or snacks,
and the other for perishable foods to be used later. Limit the
times the cooler is opened, and open and close the lid quickly. 
     For additional food safety information, call your county's
Extension office. 
                              END