Before the first chopping, brining, or baking begins, there’s one simple habit that can make or break a safe holiday meal: checking your refrigerator temperature. During Thanksgiving week, fridges get overloaded, opened constantly, and packed with raw ingredients and leftovers. All of this increases the risk of drifting into the “danger zone” above 40°F, where bacteria multiply quickly and quietly.

What stands out in this article is how easily temperature control can slip during busy holiday prep. Even a well-functioning fridge can struggle when air vents are blocked, or containers are packed too tightly. Simple practices, like monitoring temperature with a fridge thermometer, cooling foods properly, and leaving space for airflow, can significantly reduce the risk of cross-contamination and spoilage during those hectic cooking hours.

For food professionals, this serves as a timely reminder: holiday safety isn’t only about cooking temperatures or thawing methods, it starts much earlier, with cold chain management inside the home. As families prepare for big meals, reinforcing these basics helps ensure the holiday table is memorable for all the right reasons.