Cross-contamination is the transfer of harmful pathogens to foods from other foods, utensils and cutting surfaces. Keep everything clean when preparing your holiday feast. Washing your hands with soap and warm water for at least 20 seconds before, after, and between working with raw and ready-to-eat foods is the easiest way to reduce cross-contamination.

Kill harmful pathogens by cooking foods to the right internal temps. Use a food thermometer to check the internal temperature of meat, fish, and poultry. Color and smell are not reliable indicators of doneness. To check the temperature of turkey, insert the food thermometer into the thickest part of the breast as well as the innermost part of the thigh and wing. Don’t forget the stuffing! If the turkey is stuffed, the temperature of the stuffing should reach 165֯F for at least 10 seconds. See below for a holiday cooking chart with internal temperature guidance.

Refrigerate or chill foods quickly to prevent the growth of harmful bacteria that thrive in room temperature. Avoid allowing foods to remain at temperatures between 40֯ F-140֯ F for more than 2 hours. Consider using warming pans to serve food. Any leftovers should be stored in shallow containers and refrigerated at 40֯ F or below within two hours.

Proper thawing is another key step in safe food handling over the holidays. Never thaw frozen foods on the counter or in hot water! The best way to thaw frozen foods is in the refrigerator. Plan when preparing your turkey by thawing it in the refrigerator for at least 24 hours

Keep raw foods and their juices separate from ready-to-eat foods. This should be done during shopping, storing, and preparing meals. Use separate cutting boards for foods that require cooking and another for foods that do not such as fresh fruits and vegetables and already cooked foods.