Preparing a safe and delicious salad for Thanksgiving involves following safe food handling practices to minimize the risk of foodborne illness. Here’s how to do that.
Wash your hands: Start by washing your hands thoroughly with soap and water before touching food.
Choose fresh ingredients: Use fresh and high-quality vegetables for your salad. If you use fruit, choose ripe but firm fruits. Watch for signs of deterioration and avoid using it.
Cleaning and Sanitizing: Ensure all utensils, cutting boards and surfaces are thoroughly cleaned and sanitized before use. If possible, use separate cutting boards for raw meat and vegetables.
Laundry products: Rinse all fresh products under cold running water. Even items with skin or rinds that you don’t eat should be washed, because cutting them can transfer bacteria from the outer surface to the inner flesh.
Safe handling of meat: If you add cooked meat such as turkey or bacon, make sure it is cooked to the correct temperature (at least 165°F for turkey) and cooled quickly if using later. Store them separately until installation to avoid contamination.
Care with dressings: If you make a homemade dressing, especially if it involves raw eggs (such as Caesar dressing), consider using pasteurized eggs or replacing them with safer alternatives. Otherwise, make sure any canned bandages are stored according to the manufacturer’s instructions.
Cool ingredients: Make sure any hot ingredients such as roasted vegetables or grains have cooled completely before adding them to the salad. This prevents the growth of bacteria.
Mix just before serving: To maintain crunch and prevent soggyness, assemble and dress the salad just before serving. Store ingredients separately if you prepare them in advance.
Safe storage: Store the prepared salad in the refrigerator until serving and do not let it sit at room temperature for more than 2 hours.
By following these practices, you’ll prepare a salad that is not only delicious, but that everyone can safely enjoy this Thanksgiving.