Washington, D.C., - When celebrating the holidays, be sure to keep an eye out for an uninvited guest - BAC!, as in bacteria that can cause foodborne illness. Many people invite friends and family over for a holiday feast so it is important to Fight BAC!® and practice safe food handling techniques when entertaining during the holiday season.

"Dinner parties and buffets are always popular around the holidays," notes Susan Conley, U.S. Department of Agriculture food safety expert. "Foods that are left out for long periods can be ideal places for bacteria to multiply. During this busy time of year, people must remember to take precautions to keep food safe."

There are four basic food safety steps to help reduce the risk of foodborne illness and keep your holiday festivities BAC!teria-free.

CLEAN
Always wash your hands with hot, soapy water before and after handling food. Keep your kitchen, dishes and utensils clean, too. Clean up kitchen surfaces with a clean cloth or paper towels. Always serve food on clean plates.

SEPARATE
Keep raw meat, poultry and seafood away from fruits and vegetables so juices will not cross-contaminate foods. Replace empty platters on a buffet table rather than adding fresh food to a dish that has already been used.

COOK
Cook foods thoroughly to safe temperatures. (Roast beef to 145°F for medium rare; whole poultry to 180°F, poultry breasts to 170°F and ground poultry to 165°F; and ground beef to 160°F. To test fish for doneness, make sure it is opaque and flaky.)

Keep hot foods hot and cold foods cold. Place hot cooked foods in chafing dishes, crock pots and warming trays to keep them 140°F or warmer. Place cold foods in bowls of ice to keep them 40°F or colder.

CHILL
Don't let foods sit at room temperature for more than 2 hours. Promptly refrigerate and store all leftovers in small, shallow containers. Most cooked dishes can keep for up to 3-4 days in the refrigerator. Reheat thoroughly to 165°F when food is hot and steaming.