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Christmas Safety

From slinky turkey to driving under the influence, holiday dangers abound
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Christmas brings many unfamiliar elements into our lives with potential for accidents. Being aware of what some of the pitfalls are is the easiest way to keep safe during the festive season.

With the inevitable feasting, food safety needs to be considered, especially when it comes to turkeys. Frozen birds, encased in their protective wrap, need to be defrosted in cold water that covers the entire bird and is frequently changed, some cookbooks recommending as often as once every half hour.

Many cooks swear by fresh turkeys, because of the hassle of thawing and the fact that the meat hasn’t been subject to prior freezing does seem to result in a more tender bird. However if the bird has to travel more than an hour from the supermarket to your home, you might want to consider bringing a cooler to transport the festive fowl as this will reduce the growth of any potentially harmful bacteria on the bird. Once at home safely stash it in the refrigerator for up to five days.

According to butcher Richard McQuary of the Pemberton Valley Supermarket, this extended refrigeration period is possible because commercial producers deeply chill the birds as part of the processing.

"If you’re going to keep the bird in the ’fridge for more than a couple of days we recommend that you place a bag of ice in the cavity used for stuffing. Also add half an onion, I don’t know why it works, but it seems to keep the bird nice and fresh," said McQuary.

When it comes to stuffing the bird with something a little tastier than a bag of ice, do so just before it goes in the oven to avoid a proliferation of bacteria.

Any fowl, if served undercooked, has the propensity for inducing wicked food poisoning. McQuary recommends that you cook your bird at 18 minutes a pound at 350°. To insure your turkey is table ready, slide a meat thermometer into the thickest part of the breast. When the thermometer reads 180°F, the bird is ready.

McQuary adds that the rule of thumb when purchasing a bird is one pound per guest per meal.

"That figure seems high to a lot of people, but you have to remember, there’s a lot of bones," said the butcher.

On the subject of bones, carcasses should either be made into soup immediately or frozen for later use.

The Christmas tree is perhaps even more a part of the celebration than the aforementioned fowl. And it presents just as many potential problems, including house fires. Thankfully, this can be avoided. While many people have opted for the convenience of artificial trees, the smell of a freshly cut pine just can’t be beaten. The challenge is finding a tree that truly is fresh.

When choosing a tree, grab a branch about six inches from the trunk and pull outwards on the branch. When your hand reaches the end of the branch check your hand for needles; a fresh tree will leave only a few or none in your hand. A fistful of needles indicates a potential fire hazard.

When selecting a place for the tree put safety in front of aesthetics. Placing the tannebaum beside the fireplace looks good, but it could be tempting fate. Ditto on heating vents and electric registers.

To maximize your tree’s water intake, cut an inch or two off the trunk before putting it into a stand that holds water. Make sure the water level never drops below the cut.

Whether your tree is artificial or real, make sure the lights you use are in good repair. Do not use lights with frayed cords, missing or broken bulbs. To be on the safe side you might want to invest in some low wattage LED lights and retire the old school decorative lumens.

No matter what you use, exercise care with extension cords. Golden rule: No more than three sets of lights per extension cord. Do not place the cords under rugs or in paths of travel.

Candles are also Christmas décor items that require some additional attention. When using candles, make sure that they are at least a few feet away from any objects that can burn, such as drapes or curtains. Never leave them burning in an unoccupied room.

Also, resist the inclination to incinerate Christmas wrap in your fireplace. The residue and excessive heat they generate could damage the chimney or cause a fire in the wall.

And remember, keeping safe extends outside the home.

"The first thing that comes to mind when I think holiday safety is drinking and driving," said RCMP Corp. Paul Vadik. "There’s the office party and other gatherings with alcohol. People have to be mindful. You can still be impaired by having one or two glasses of wine and being under the legal limit."

Corp. Vadik points out that there are two basic charges those who imbibe and get behind the wheel could be facing: impaired driving and driving with a blood alcohol rating of more than .08.

Some drivers who are under the legal limit, but exhibiting signs of impairment will be subject to a 24-hour roadside suspension. The assessment of impairment will be at the discretion of the attending officer. However, those who blow over .08 could be facing a minimum $1,000 fine and an automatic one-year prohibition on driving.

"If you count on a motor vehicle for your mobility this could be very problematic," said Corp. Vadik.