The Kentucky Department for Public Health urges those cooking holiday meals to keep food safety in mind.

"Proper hand washing is the most effective way to keep food and guests safe," Christine Atkinson, manager of the agency's food safety branch, said in a press release. "It's also important to remember to keep cooking areas clean and cook food to the proper internal temperature. Once the meal is over, perishable items should be stored at a proper temperature."

Here are some food safety tips from the agency:

WASH HANDS: Wash hands for 20 seconds with soap and water and dry your hands with a paper towel following restroom use, before preparing foods, after handling raw meat or before eating. Clean hands will help prevent the spread of potentially illness-causing microorganisms.

CLEAN: Wash and sanitize food-contact surfaces often. To sanitize utensils, immerse for 30 seconds in clean, hot water at 170 degrees Fahrenheit, or immerse for at least one minute in a clean solution containing at least 50 parts per million of chlorine (one teaspoon of 5.25 percent household bleach per gallon of water). Bacteria can spread and get on cutting boards, knives and countertops. Wash fruits and vegetables before preparing.

THAW PROPERLY: Proper methods for thawing a turkey include: thawing in a refrigerator with a temperature of 41 degrees Fahrenheit or less (allow three to four days for thawing); placing under cool running water at a temperature of 75 degrees Fahrenheit or less or thawing in a microwave and cooking the turkey immediately.

TAKE TEMPERATURES: Cook at 325 degrees Fahrenheit until the internal temperature of the turkey reaches at least 165 degrees Fahrenheit. Cooked, hot foods should be kept at 140 degrees Fahrenheit or warmer. Be sure to use a food thermometer to check temperatures.

KEEP IT COLD: Cold foods should be kept at 41 degrees Fahrenheit or less. After the turkey is served, immediately slice and refrigerate on shallow platters. Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days. If freezing leftovers, use within two to six months for best quality.

TRANSPORT SAFELY: Keep hot foods hot and cold foods cold.

REHEAT: Leftover turkey and stuffing should be stored separately in shallow dishes or platters. Rapidly reheat leftovers to a minimum internal temperature of 165 degrees Fahrenheit.

For more information and free literature about food safety, contact the Food Safety Branch at 502-564-7181 or visit chfs.ky.gov/dph/info/phps/food.htm.

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