With many people planning large meals for Thanksgiving this weekend, you can reduce your risk of food poisoning by following this advice from the Department of Health.
You are recommended to always wash your hands and any implements, or surfaces after touching raw meat or poultry.
You're also encouraged to thaw frozen meat in the fridge, as doing so at room temperature can increase the chances of bacterial growth.
Leftovers should also be refrigerated within two hours of being cooked, with the department warning you can't tell if food is contaminated by look, smell, and taste.
If you're cooking a whole turkey, the internal temperature should reach 180 degrees Fahrenheit, while if a ham is more your style, pork should be cooked to 160 degrees.
The department uses one phrase to sum up food safety - "when in doubt, throw it out!"