Thanksgiving is a time to reflect on the things we are most thankful for and to enjoy a delicious meal with loved ones. 

Follow these USDA Food Safety and Inspection Service tips on how to stay food-safe during the holidays.

Tip 1: Wash your hands
The 1st step to safe food preparation is always handwashing. Handwashing reduces the risk of foodborne illness and is especially important after handling raw meat, poultry, seafood and egg products. 

Follow these 5 simple steps to wash your hands properly and keep your loved ones safe:
Wet your hands with clean, running water, turn off the tap, and apply soap.
Lather your hands by rubbing them together with the soap. Be sure to lather the backs of your hands, between your fingers, and under your nails.
Scrub your hands for at least 20 seconds. Need a timer? Hum the “Happy Birthday” song from beginning to end twice.
Rinse your hands well under clean, running water.
Dry your hands using a clean towel.

Tip 2: Prevent cross-contamination
Turkeys may contain Salmonella and Campylobacter, common pathogens that can cause foodborne illness. 60% of sinks were contaminated after handling raw poultry in the sink.
If you handle your turkey in the sink, be sure to fully clean and sanitize your sink and other surfaces after handling your raw turkey and before prepping any other Thanksgiving sides and dishes
To clean surfaces, wash them with soap and warm water to remove dirt and debris. Then use a solution of chlorine bleach or an alcohol-based solution to sanitize. 

Tip 3: Cook the turkey to 165°F
The only way to kill bacteria is to fully cook your turkey and any other dishes with raw meat, poultry, or egg products. 
To properly take the internal temperature of your turkey, test it in 3 areas — the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh.
Once all three locations reach 165°F, the bird is safe to eat.

Tip 4: Follow the 2-hour rule
Perishable foods are only safe out on the table or buffet for 2 hours. 
After that, food will be in the Danger Zone, temperatures between 40-140°F, where bacteria can rapidly multiply and cause the food to become unsafe.
Food left out more than 2 hours should be discarded.

Tip 5: Ask your questions
If you have any questions this Thanksgiving, you can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert or chat live at www.ask.usda.gov from 10 am to 6 pm Eastern Time, Monday through Friday.
If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a.m. to 2 p.m. Eastern Time.
You can also visit FoodSafety.gov to learn more about how to safely select, thaw and prepare a turkey. For more Thanksgiving food safety tips, follow FSIS on Twitter @USDAFoodSafety or on Facebook at Facebook.com/FoodSafety.gov. Happy holidays!