• Keep cream pies, cakes with whipped-cream frosting and other creamy deserts well refrigerated.



• Purchase produce that is not bruised or damaged.



• Do not cross-contaminate, even in the grocery store. Bag meat, poultry and fish separately from fruits, vegetables and other foods that will be eaten uncooked.



• Pre-cut or pre-washed produce, such as lettuce, should be rewashed if taken from an open bag in the fridge.



• Even if produce is peeled first, it is still important to wash it.



• Your refrigerator temperature should be set at 40 degrees, or lower.



• Consider using a separate cutting board for raw meats, poultry and seafood.



• Do not put cooked meat or fish on any unwashed plate that carried raw meat or fish.



• Keep hands washed before and after handling food. Wash with warm water and soap for 20 seconds each time.



• Do not rinse raw meat and poultry before cooking because it makes it more likely for bacteria to be spread on kitchen counters.



• Use a food thermometer to make sure meat, poultry and fish are cooked to a safe internal temperature. For a turkey, that means 165 degrees, and that also goes for stuffing inside the bird.



• When making your own egg nog, use pasteurized egg products or egg substitutes -- not raw eggs.



• Do not feed cookie dough containing raw eggs to yourself or children.



• Don't taste food that looks or smells questionable. When in doubt, throw it out.



• Don't thaw frozen foods on the kitchen counter. They should be thawed in the refrigerator. If you are in a hurry, thaw under cold running water or in the microwave -- but be sure to cook the food right away.

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