How to Prevent Food Poisoning During the Holidays

Last updated November 6, 2026

To prevent food poisoning during the holidays, wash your hands often and keep raw meat away from other foods. Cook poultry to 165 degrees Fahrenheit and refrigerate leftovers within 2 hours. Eat or freeze leftovers within 3 to 4 days.

Big meals and long buffets raise the risk of foodborne illness. A few simple habits keep your family and guests safe.

If you have severe symptoms, such as bloody diarrhea, high fever or signs of dehydration, contact a doctor right away.

Key Takeaways

• Wash hands for at least 20 seconds before cooking.
• Use separate cutting boards for raw meat.
• A food thermometer is the only sure way to check doneness.
• Do not leave food out for more than 2 hours.
• Thaw turkey in the fridge, not on the counter.

On This Page

• The Four Basic Steps
• Safe Cooking Temperatures
• Buffet and Party Tips
• Leftover Safety
• When to Get Help
• Who Is Most at Risk
• Thaw Food Safely
• Do Not Wash Raw Meat
• Use Your Food Thermometer Correctly
• Keep Your Kitchen Clean
• Food Safety When Cooking for a Crowd
• Food Gifts and Shipping
• Report Food Safety Problems
• Pack Safe Lunches

The Four Basic Steps

Food safety experts follow four simple steps. They are clean, separate, cook and chill.

FoodSafety.gov explains clean, separate, cook and chill in detail.

1. Clean

Wash your hands with soap and water for at least 20 seconds. Clean counters, boards and utensils after each use.

2. Separate

Keep raw meat, poultry and seafood away from ready-to-eat foods. Use one cutting board for meat and another for produce.

3. Cook

Use a food thermometer to check that food reaches a safe temperature. Color alone does not tell you if meat is done.

4. Chill

Refrigerate perishable food within 2 hours. Keep your fridge at 40 degrees Fahrenheit or below.

Safe Cooking Temperatures

These minimum temperatures come from FoodSafety.gov.

Buffet and Party Tips

Bacteria grow fastest between 40 and 140 degrees Fahrenheit. Experts call this range the danger zone.

The United States Department of Agriculture (USDA) explains why food should not sit out too long.

• Keep hot foods hot with slow cookers or warming trays.
• Set cold foods on ice or serve them in small batches.
• Replace platters instead of adding fresh food to old food.
• Toss food that sits out longer than 2 hours.

Leftover Safety

Divide leftovers into small, shallow containers. They cool faster in the fridge that way.

The United States Department of Agriculture (USDA) explains how to handle leftovers safely.

Eat refrigerated leftovers within 3 to 4 days. Freeze anything you will not eat in that time.

Use this calculator to find your leftover deadline.

• Wash hands often
• Separate raw meat
• Use a food thermometer
• Keep hot food hot
• Chill leftovers within 2 hours
• Eat leftovers within 3 to 4 days

When to Get Help

Most food poisoning gets better in a few days. Rest and drink plenty of fluids.

Call a doctor if you have bloody diarrhea, a high fever or signs of dehydration. Pregnant people, older adults, young children and people with weak immune systems should seek care sooner.

• Bloody diarrhea
• Diarrhea that lasts more than three days
• A fever over 102 degrees Fahrenheit
• Vomiting so often you cannot keep liquids down
• Signs of dehydration, such as little or no urine

These signs come from FoodSafety.gov.

Who Is Most at Risk

Anyone can get food poisoning. Some people face a higher risk of serious illness.

Take extra care when cooking for these groups. FoodSafety.gov explains who is at higher risk and why.

Thaw Food Safely

Thawing food on the counter lets bacteria grow on the outer layers. Use a safer method instead.

• In the fridge. The safest method, but it takes time.
• In cold water. Seal food in a bag and change the water every 30 minutes.
• In the microwave. Cook the food right after thawing.

A large turkey can take several days to thaw in the fridge. Plan ahead for holiday meals.

The United States Department of Agriculture (USDA) explains safe thawing methods.

Do Not Wash Raw Meat

Many people rinse raw chicken or turkey before cooking. Food safety experts advise against it.

Washing raw meat can splash bacteria onto your sink, counters and nearby food. Cooking to the right temperature kills the germs instead.

Wash fruits and vegetables under running water, though. Scrub firm produce like potatoes and melons with a clean brush.

Use Your Food Thermometer Correctly

A food thermometer is the only reliable way to know meat has reached a safe temperature. Color and texture can fool you.

Insert the thermometer into the thickest part of the food. Avoid touching bone, fat or the pan.

Clean the thermometer with hot, soapy water after each use. Check its accuracy now and then.

The United States Department of Agriculture (USDA) explains how to use food thermometers.

Keep Your Kitchen Clean

Germs spread easily in a busy kitchen. Simple cleaning habits help prevent illness.

• Wash dish towels often and replace them when soiled.
• Replace sponges regularly, or sanitize them often.
• Clean cutting boards with hot, soapy water after each use.
• Wipe handles, faucets and fridge doors during cooking.
• Wash your hands after handling raw meat or eggs.

Use paper towels to wipe up raw meat juices. Then throw them away right away.

Food Safety When Cooking for a Crowd

Big gatherings mean large amounts of food. They also bring extra food safety challenges.

Cook large dishes in batches if your oven is small. Keep finished dishes hot in a slow cooker or warm oven.

Chill large pots of soup or stew in shallow containers. A big pot cools too slowly in the fridge.

The United States Department of Agriculture (USDA) shares tips for cooking for groups.

Food Gifts and Shipping

Homemade food gifts need extra care. Choose foods that stay safe at room temperature.

Cookies, fudge and dried fruit travel well. Avoid shipping foods that need refrigeration unless you use cold packs and fast shipping.

Label gifts with the ingredients so people with allergies can stay safe.

Report Food Safety Problems

If you think a food made you or others sick, report it. Reports help find outbreaks and recalls.

Contact your local health department. You can also learn how to report a problem with food on FoodSafety.gov.

Pack Safe Lunches

Packed lunches can sit for hours before you eat them. Keep cold foods cold until lunchtime.

Use an insulated lunch bag with a frozen gel pack. A frozen water bottle also works and thaws by lunch.

Pack perishable foods like sandwiches, yogurt and cut fruit last thing in the morning. Throw away leftovers that sat out all day.

Wash reusable lunch bags and containers often with hot, soapy water.

Food Safety Myths to Ignore

Some popular food tips are not safe at all. Knowing the truth helps protect your guests.

Many people think food is safe if it smells fine. Harmful germs often do not change how food smells or looks.

Others believe cooling hot food on the counter is best. Large amounts of hot food should go into the fridge in smaller containers.

Some cooks judge doneness by color alone. A food thermometer is the only reliable way to know food is safe.

Teach Kids About Food Safety

Kids can learn good food safety habits early. These skills will help them for life.

• Wash hands with soap for 20 seconds before eating or cooking.
• Keep raw meat away from fruits and vegetables.
• Never taste raw cookie dough or batter with raw eggs.
• Put leftovers in the fridge after meals.

Make it fun by singing a short song while handwashing. Kids learn best when habits feel like a game.

Keep Food Safe on the Way to a Party

Use a cooler with ice packs for cold dishes. Wrap hot dishes in towels and serve them soon after arrival.

Test Yourself

Frequently Asked Questions

How long can food sit out?

No more than 2 hours. Cut that to 1 hour if it is above 90 degrees Fahrenheit.

How long do leftovers last?

Most leftovers last 3 to 4 days in the fridge.

Is it safe to thaw a turkey on the counter?

No. Thaw it in the fridge or in cold water you change every 30 minutes.

Should I wash raw turkey?

No. Washing can spread germs around your sink and kitchen.

Should I wash raw chicken before cooking?

No. Washing can spread bacteria. Cooking to a safe temperature kills germs.

What is the safest way to thaw a turkey?

Thaw it in the fridge. Allow several days for a large bird.

Who is most at risk from food poisoning?

Pregnant people, young children, older adults and people with weak immune systems.

How do I report food that made me sick?

Contact your local health department or use the reporting guide on FoodSafety.gov.

Wrapping Up

Keep a food thermometer handy and follow the 2-hour rule. Your holiday meals will be tasty and safe.

Plan your big meal with our guide on how to cook a turkey. Use up extras with our Thanksgiving leftover recipes.

Editor’s Note

This guide is accurate as of November 6, 2026. It is general information, not medical advice. Temperatures follow FoodSafety.gov guidance.

Spot an error in this article? Please contact us at support@digieh.com or read our Corrections Policy.

D

Keep exploring

Your next read is waiting

Surprise me

1HealthHow to Wash Your Hands Properly to Stop Germs8 min read2BusinessHow to Start an Email Newsletter for Your Business8 min read3Food & Lifestyle10 High-Protein Meals That Make Meal Planning Easier4 min read4TechnologyThe Galaxy S27 May Use Three Different Chips4 min read5SportsJump Rope Workout for Beginners: Easy Plan8 min read6Home & KitchenHow to Unclog a Drain Naturally Without Chemicals8 min read