Although it is the season of giving, foodborne illness is a gift nobody wants! Many of the favorite holiday foods pose a potential health risk if not stored, prepared and handled properly. Two of the most important rules to remember are: 

1) Keep hot food hot and cold food cold 

Never leave prepared food sitting out at room temperature for longer than two hours. Keep hot foods hot by using slow cookers and stovetops and keep cold foods cold by setting foods on trays of ice or using coolers. Leftover turkey will keep in the refrigerator for no longer than 3 to 4 days. Stuffing and gravy should be eaten within 1 to 2 days, and cooked vegetables should be eaten within 3 to 5 days. What about the pumpkin pie? Pumpkin pie is a custard; and, therefore, it needs to be kept in the refrigerator and eaten within 2 to 3 days. 

2) Keep everything in the kitchen clean— including your hands! 

This means washing your hands with warm soapy water for at least 20 seconds before and after preparing food and after handling raw meats. Use clean utensils, surfaces and equipment to avoid cross contamination. Sponges and washcloths can be breeding grounds for bacteria. Use clean towels and washcloths or disposable paper cloths.