Although current health concerns are rightly centered on preventing the spread of the flu, we shouldn’t overlook other sources of illness. The approaching holiday season, when so many celebrations revolve around food, is a time when the risk of food-borne illnesses increases. And, since their symptoms can often be mistaken for the flu, it’s important to take the risk “off the table.”

To help relieve anxiety about preparing a safe, happy meal for Thanksgiving and other holiday feasts, the Partnership for Food Safety Education has put together the Holiday Success Kit. The kit, which can be downloaded from www.holidayfoodsafety.org, includes information on purchasing turkeys, as well as safe practices for thawing and cooking; a holiday planner that includes a timeline and shopping list; and menus and recipes, including ideas for leftovers.

But remember that it’s not just in preparing holiday meals that safe food practices should be followed. Always follow these basic food safety habits:

• Wash hands and food preparation surfaces often.
• Keep raw meat, seafood and eggs away from other foods in the shopping cart, grocery bags, refrigerator, and on preparation surfaces.
• Use a food thermometer to insure all foods are cooked or reheated to the proper temperature.<.
• Refrigerate or freeze perishable foods within two hours of cooking or purchasing, or within one hour if the temperature outside is above 90° F.

For a number of years, I have wanted to make homemade stock from the Thanksgiving turkey, but I’ve never taken the time. Here’s the recipe I’m using this year. I’m also sharing an apple salad recipe from a friend, Linda Miles.