Food safety tips for Thanksgiving

“So I think. Which means, we need to do that, like. now”, Miller said to her husband.

Thanksgiving is not only a busy travel time as people head home to be with their family, it’s also the busiest holiday for cooking fires. According to the National Fire Prevention Association, more home fires involving cooking equipment happen on Thanksgiving than any other day of the year.

· The three leading causes of Minnesota fires are all holiday staples: Cooking, heating and open flames.

If you fry, broil or boil the bird, don’t wander away while it’s cooking.

Stay alert. If you are sleepy or have consumed alcohol, don’t use the stove or stove top.

When simmering, baking, roasting, or boiling food, check it regularly, remain in the home while food is cooking, and use a timer to remind you that you are cooking.

Also keep in mind to use well insulated pot holders or oven mitts when touching the lid or handle. Someone walking by is less likely to bump them or pull them over.

Secure cords from electric knives, coffee makers, plate warmers, mixers and other cooking equipment far from the counter edge and away from children. Just make sure to channel that fear into taking the CPSC’s safety tips to heart. The steam or splash from vegetables, gravy or coffee could cause serious burns.

“You don’t ever wanna use water on any burning oils or greases”, said deputy director of fire services for the Iron Mountain Fire Department Jeff Friedenstab. Frozen turkey should be used within four months – it will still be safe to eat after that, but may be dry and flavorless. He suggests frying it outdoors, with a fire extinguisher nearby. This is much faster – about 30 minutes per pound – but requires (A) more work and (B) a vessel to contain the bird and the cold water.

The U.S. Fire Administration recommends everyone should have a comprehensive fire protection plan that includes smoke alarms, residential sprinklers, and a home fire escape plan.