Gatherings where food is served are all part of the holiday cheer, but the joy can change to misery if food makes you or others ill.

Symptoms of foodborne illness, also known as food poisoning, can start anywhere from hours to days after contaminated food or drinks are consumed. Practicing four basic food safety measures can help prevent foodborne illness.

Clean

• Wash your hands with warm water and soap for 20 seconds before and after handling food. 
• Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next item.
• Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt.
• Do not rinse raw meat and poultry before cooking. Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops.

Separate

• Keep raw eggs, meat, poultry, seafood, and their juices away from foods that won’t be cooked. Take this precaution while shopping in the store, storing them in the refrigerator at home, and preparing meals.
• Consider using one cutting board only for foods that will be cooked (such as raw meat, poultry, and seafood) and another for foods that will not be cooked (such as raw fruits and vegetables).
• Do not put cooked meat or other ready-to-eat food on an unwashed plate containing raw food items or juices.

Cook

• Color is not a reliable indicator of doneness. Use a food thermometer to ensure food is cooked to a safe internal temperature. 
• Bring sauces, soups, and gravies to a rolling boil when reheating.
• Cook eggs until the yolk and white are firm. When making your eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.

Chill

• Refrigerate leftovers and takeout within two hours. 
• Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
• Allow the correct amount of time to thaw food properly. For example, a 20-pound turkey needs four to five days to thaw completely in the refrigerator.
• Don’t taste food that looks or smells questionable. A good rule to follow is, when in doubt, throw it out.
• Leftovers should be used within three to four days. 

Source: U.S. Food and Drug Administration