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And welcome back to our Thanksgiving night program.

George Norrie with you.

Jeff Nelkin with us, a certified manager and food safety coach expert with 35 years of experience

and hospitality and food safety fields.

He's worked with the networks as well as restaurants,

casinos, and food manufacturers.

Jeff, happy Thanksgiving. How is everything?

Thank you very. I just look forward not to receiving any negative phone calls.

Why would you?

Well, when people, you know, get sloppy and they don't pay attention, you know, to the food

that they've been working with and handling it and putting it away and leaving it out,

it just leaves it, you know, susceptible, you know, to the environmental organisms.

And what are we going to do with all our Thanksgiving leftovers? What do you recommend?

Well, I would say a couple of things. The first thing I'd love people to do is get a thermometer

so that they have a thermometer that they can use, not the

meat thermometer, but a thermometer that they can test temperatures so that they know what they're

doing and that they can check food temperatures and be aware of time in relationship to the temperature.

So in most cases, people have refrigerators and several years ago, we randomly went to people's

homes and the home refrigerator was running between 45 and 50 degrees, which is not as safe as it should be.

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