Sanitation
  • Keep hands, face, hair and personal clothing clean. Wash hands frequently and thoroughly. Employees with nasal discharges or skin infections should not handle food.
  • All equipment and materials used in the thawing, storage, preparation and serving of turkey must be clean and sanitized to prevent cross-contamination between raw and cooked food.
  • Clean cutting surfaces, knives, pans, cutting equipment and thermometers frequently and sanitize after each use.
  • Store turkey products in their original wrappers and carton. Check the wrap for tears or perforations. Add protective, moisture and vapor-proof wrapping, if necessary.
  • Use commercial chemical sanitizers or hot water (180ºF) as a final spray rinse in a mechanical dish machine or immerse equipment in 171ºF rinse water for 30 seconds.

Storage
Proper storage of turkey is important for food safety. For information, see the link entitled Storage & Thawing and the sections in the Preparation chapter called Heating and Holding.

References
A good reference is "Essentials of Food Safety and Sanitation" by David McSwane, H.S. D., Nancy Rue, Ph. D., Richard Linton, Ph. D., published by Prentice Hall.

Check Web sites at the following links for additional good general reference:

National Restaurant Association: http://www.restaurant.org/foodsafety

Government offices can be linked at: http://www.foodsafety.gov

For more information on government regulations regarding food prepared and served in food service operations, order the Food and Drug Administration (FDA) Food Code, available from the National Technical Information Service (Phone: 800-553-6847).

 

Introduction
Food-Borne Illness
Sanitation & Storage
Maintaining Approved Temperatures

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