Don't let holiday feast make you sick

PHILADELPHIA, PA.; November 24, 2010

Remember to use separate utensils for raw and cooked foods, especially meats.

Cross-contamination is one of the biggest causes of food poisoning.

Use a thermometer to make sure all dishes are cooked thoroughly:

165-degrees for turkey and other poultry

Pork and ham - 160 degrees.

Beef, veal, and lamb - steaks, roasts, and chops - 145 degrees.

Ground beef, veal, lamb - 160 degrees.

And take care of leftovers quickly - refrigerate or freeze them within 2 hours.

Regisgtered dietitian Lisa Jones, says, "We have all that leftover food, and a lot of people just shove it into the refrigerator, and it makes the refrigerator work harder, number one, and number two, it doesn't get food to the proper temperature in enough time."

The U.S. Department of Agriculture calls it the 2-2-4 principle - 2 hours to freezer or fridge, containers 2 inches deep, and don't keep them for more than 4 days - 2 days for stuffing and gravy.

For more information, check out the USDA's Food Safety and Inspection Service website.

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