No matter how great one’s temperature-guessing skills are or how tempting it is to leave dinner out a little while longer for those who wish to graze during the game, ending the holiday with food poisoning probably isn’t on anyone’s to-do list.

To that end, the Centers for Disease Control and Prevention have several tips to help keep everyone safe from foodborne illnesses.

Perhaps the most common tip is to wash one’s hands and surfaces often. Hands should be washed for about 20 seconds with soap and water before, during and after food preparation. Utensils, cutting boards and countertops should be washed with hot, soapy water.

The CDC advises keeping raw meat separate as much as possible by using a different cutting board for meat than for fruits, vegetables and other foods. They should also be kept separate in the refrigerator and even in the shopping cart when purchasing.

When thawing turkey for Thanksgiving, do so in a container in the refrigerator or in a leakproof plastic bag in a sink of cold water that is changed every 30 minutes. If using a microwave, follow manufacturer’s instructions, but never thaw a turkey by leaving it out on the counter.

According to the CDC, bacteria can grow rapidly between 40 and 140 degrees Fahrenheit, and leaving a turkey on the counter at room temperature for more than two hours creates the perfect opportunity for just such growth.

If the plan is to stuff the turkey, do so just before cooking and make sure to use a food thermometer to confirm the stuffing reaches 165 degrees. If not, bacteria can survive and cause food poisoning in those who eat the stuffing.

Turkeys without stuffing should also reach this temperature. Check the temperature of the turkey by inserting a food thermometer in the thickest portions of the breast, thigh and wing joint.

While family recipes and cooking times may vary, the CDC recommends cooking the turkey at an oven temperature of at least 325 degrees once it is completely thawed.

After dinner

Once the turkey is carved, the sides are served, and everyone around the table has had their fill, it’s time to practice safe storage of leftovers.

The CDC recommends refrigerators be set at 40 degrees or below. Anything perishable should be stored in the refrigerator within two hours.

The second-most common bacterial cause of food poisoning occurs most often in November and December, and it grows in cooked foods left at room temperature. Make sure leftovers are kept to the same thawing procedures as any other foods — namely, don’t let it thaw by leaving it on the counter.

For more information, visit https://www.cdc.gov/foodsafety.