This week’s safety message covers a few holiday food safety tips you can use this holiday season:

• Buying a turkey, keep in refrigerator until you’re ready to cook it.
• Thawing a turkey, requires 24 hours for every four to five pounds.
• Do not rinse raw meat and poultry before cooking.
• Use a food thermometer to make sure meat is cooked to a safe temperature.
• Refrigerate food within two hours.
• Thanksgiving leftovers are safe for four days in the refrigerator, Tuesday is throw away day!
• Bring sauces, soups and gravies to a rolling boil when reheating.
• When storing turkey, cut the leftovers in small pieces so they will chill quickly.
• Wash your hands frequently when handling food.