The U.S. Department of Agriculture says holiday cooks should remember to wash their hands properly, keep raw turkey away from other ingredients and make sure the turkey is cooked thoroughly to an internal temperature of at least 165 degrees (74 Celsius).

The USDA’s deputy under secretary for food safety, Mindy Brashears, says it’s important to scrub your hands for at least 20 seconds when washing to eliminate germs.

To avoid contaminating other foods with bacteria from the raw turkey, be sure to clean and sanitize any areas where the turkey was prepared before cooking.

Cooks who have questions may call the USDA’s meat and poultry hotline for help at 1-888-674-6854.