As Thanksgiving and the holiday season approach – and consumption of turkey and other poultry climbs – give your team a primer on safe preparation. Salmonella is among the top causes of food poisoning in the U.S., leading to about 26,500 hospitalisations and 420 deaths, according to the Centers for Disease Control and Prevention. Chicken and turkey are responsible for about 20 percent of Salmonella infections, the most of any food category. As you anticipate serving up this season’s poultry, remember to separate poultry from raw and ready-to-eat foods. Thaw poultry safely – not out on the counter – and avoid keeping it at room temperature for more than two hours. Wash hands thoroughly and disinfect surfaces nearby, but don’t wash the poultry itself – it spreads bacteria around the sink and nearby surfaces. If you need to remove anything from the skin, use a paper towel to do so. Cook to 165°F, as measured with the thermometer inserted in the thickest part of the thigh.