On RFD-TV: Hannah Guenther

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11/22/2022 Added

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Nebraska Extension Educator Hannah Guenther, appeared live on RFD-TV, Nov. 22, 2022, with tips for making sure that the foods we’ll share over the holidays are prepared and stored safely.

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[00:00:00.930]And with Thanksgiving just around the corner well, many of us are prepping
[00:00:04.950]traditional dishes to share with family and friends, which is why it's important
[00:00:08.850]to make sure those foods are prepared and also stored safely. Nebraska Extension
[00:00:14.310]educator, Hannah Guenther joins us now with a bit of advice as we prepare. And
[00:00:19.410]Hannah, thanks for your time here this morning. So what are a couple of the
[00:00:23.010]general rules of thumb for that food preparation.
[00:00:27.090]So really, there are only four simple rules of food safety to keep in mind while
[00:00:31.560]cooking, clean, separate, cook and chill. Now clean is pretty self explanatory.
[00:00:37.320]Cooks should remember to wash their hands, fresh produce and to keep all kitchen
[00:00:41.460]surfaces clean. Separate refers to keeping produce separate from raw protein,
[00:00:46.740]use one set of knives and cutting boards for prepping fresh produce, and another
[00:00:51.270]set for your turkey and any other meat or protein. Next, we want to cook to the
[00:00:56.130]correct internal temperature. But I'm going to share more on this in just a
[00:00:59.670]minute. And then last but not least, we want to chill any leftovers. Food should
[00:01:04.050]not sit out at room temperature for any more than two hours. So I like to
[00:01:08.430]encourage folks to put away their main dishes before they set out their desserts
[00:01:12.780]in order to stick to this rule.
[00:01:14.810]So there are some great rules to follow. As you say there. Are there any
[00:01:18.980]specifically for that turkey prep.
[00:01:22.500]Yes, first and foremost, you do not have to rinse your turkey prior to baking.
[00:01:27.900]It doesn't make the turkey any more clean, and it can actually end up spreading
[00:01:32.070]bacteria from the turkey all around your kitchen. Plus, it's awkward. Everyone
[00:01:37.230]can skip this step. Second, temperature is important. Poultry should be cooked
[00:01:42.570]to an internal temperature of 165 degrees. But what most people don't know is
[00:01:47.580]you actually need to cook casseroles and leftovers to 165 degrees. So I like to
[00:01:53.520]use a meat thermometer to ensure that I'm practicing proper food safety. You can
[00:01:58.230]find a basic food thermometer at most grocery stores for just a couple dollars.
[00:02:02.550]Or you can upgrade to a digital meat thermometer for about $10 to $15 more.
[00:02:07.799]And finally, why is it so important to keep food safety in mind on Thanksgiving
[00:02:11.699]and of course, other holidays that are coming our way?
[00:02:14.000]Yes, we're all looking forward to eating all of our family favorites in the
[00:02:17.360]coming days. And for those of us who are cooking or hosting guests, we want to
[00:02:19.970]make sure that we're taking the right steps to ensure that our friends and
[00:02:27.380]family don't get sick because of improper food handling. These next few days are
[00:02:32.090]all about celebrating and it's a lot more fun to celebrate when we're not
[00:02:35.570]dealing with a foodborne illness. You can learn more about food safety by going
[00:02:39.740]to food.unl.edu and throughout the year I share tips and recipes for quick meals
[00:02:45.200]for busy food.unl.edu/foodinthefield.
[00:02:49.640]All right, Hannah. Thank you very much for the insight. Again Nebraska Extension
[00:02:52.820]Educator Hannah Guenther joining us out of the Huskers state.

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On RFD-TV: Hannah Guenther

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