Health Canada has a few safety tips to help you avoid food poisoning this holiday season.
Your turkey is cooked when the internal temperature in the thickest part is 82 degrees Celsius.
The temperature in the middle of the dressing must reach at least 74 degrees Celsius.
Make sure to wash your hands, surfaces and utensils after handling raw foods, and keep them separate from cooked and ready-to-eat foods.
Perishable food should be thrown out if it’s been allowed to sit at room temperature for more than two hours.
When it comes to leftovers, health officials say they should only be reheated one time.
