How This PR & Nutrition Pro Hosts a Successful Thanksgiving – Part II: Food Safety

By: Alexandra Oppenheimer Delvito, MS, RD, CDN, Vice President, Pollock Communications

We’re coming at you with the second post of our three-part series sharing how we use our PR and nutrition expertise to tackle Thanksgiving! Our last post ended with a reminder for just HOW LONG it can take to thaw a frozen turkey. As you head into the weekend before Thanksgiving, decide when you’re purchasing your turkey (if you haven’t already), size, and when you will need to put it in the fridge.

Speaking of safely thawing a turkey, being a dietitian makes me a stickler for food safety and working in PR has me keeping my eye on many moving pieces, just like when I’m cooking for a holiday. Before preparing holiday meals, read about the best ways to keep food safe. My top tips:

  • Wash your hands, counters, utensils and cutting boards after each use
  • Avoid cross-contamination by using separate cutting boards and utensils for produces, meat, poultry, seafood and eggs (even bag them separately at the supermarket)
  • Cook food to the proper temperature
  • Put food away – whether you’re done eating or are in the middle of preparing, refrigerate perishable foods within two hours (while that may seem like a lot of time, it’s easy to lose track when you’re cooking or catching up with family)
  • Be mindful of using dish towels, these can become inadvertent hot spots for bacteria, read more


Subscribe to our blog to receive the last of our Thanksgiving series posts. For more information on Pollock Communications’ food and nutrition expertise and to learn how we can create award-winning programs for your organization or brand, contact us.

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