University of Illinois Extension recommends safe food handling year round, but especially during the holiday season. The very young, pregnant, elderly and those with a weakened immune system are most susceptible to food-borne illness. Key points to safe food handling are to keep hot foods hot, cold foods cold, separate raw from cooked and keep everything clean.

To check cooked meats, the United State Department of Agriculture recommends using a thermometer. Turkey should be cooked to 165 F. Again, use a food thermometer to check temps–it's the best and safest way to ensure proper cooking.

Keep cold foods cold, which means the temperature should be below 40 F. Perishable foods like gravy, meat and mashed potatoes should not be in the danger zone of 40 to 140 F for more than two hours. Hot foods should be held at 140F or hotter for safe food handling. Lastly, keep all work surfaces, utensils and hands clean when handling or coming in contact with food.

For more information on safe food handling, contact your local Extension office or visit the U.S. Department of Agriculture's Food Safety Inspection Service (FSIS) website at: www.fsis.usda.gov.