You are about to pull off a miracle, balancing your fulltime job with all the demands of holiday entertaining — or so it seems.

You’ve carefully laid all the plans for a lavish holiday party for out-of-town family and guests, replete with all of those things that make the holidays so special — baked turkey, ham and finger foods.

Congratulations. But before you get too carried away commending yourself on this awesome feat, answer this question: Have you taken adequate precaution against foodborne illness?

Millions of other Americans, in their haste to keep pace with all the demands of the holiday season, are likely to overlook basic hygienic practices around the kitchen.   The fact that only one drop of juice from a contaminated turkey or chicken is enough to cause food poisoning is a strong incentive to follow these basic practices carefully, said Dr. Jean Weese, an Alabama Cooperative Extension System food scientist and Auburn University professor of nutrition and foods.

Following are what Weese describes as the four basics of holiday food preparation:

Wash Your Hands

Mom’s constant admonishment to wash your hands is the cornerstone of safe food handling and preparation.  Hands should be washed a full 20 seconds before and after handling raw products.

Kitchen sinks should be used only for hand washing associated with food preparation.  Hand washing related to other household chores, such as gardening, should be confined to bathroom sinks. 

Bar soaps should be kept clean and left on a soap dish that allows water to drain.  Otherwise, the soap is liable to become contaminated with germs like any other kitchen item.  Pump-action liquid soap dispensers provide strong protection against contamination.

Avoid Cross-Contamination

Cross-contamination occurs when germs from one food are passed to another.  This most often occurs when raw meat, poultry or seafood touch uncooked foods such as salads and fruits.  Cross-contamination also can occur when these foods come in contact with unwashed hands, utensils or countertops that have previously been used with raw meat products.  This is why raw meat products should be stored on a plate or tray to prevent juices from dripping onto other foods. 

Cutting boards for raw meat products should not be used for salads and other uncooked foods unless they have first been thoroughly sanitized.  As an added precaution, finish preparing raw meat products and return them to the refrigerator or place them in the oven.  Then, clean and sanitize your kitchen before starting work on other foods. 

Dirty sponges, dishcloths and towels are breeding grounds for legions of harmful pathogens.  Always use paper towels or freshly cleaned cloths with soap and hot water to wipe kitchen surfaces.

Cook Safely

The first rule of thumb when cooking a turkey is to allow sufficient time —- up to four days, in some cases —- for it to defrost in the refrigerator.  Be sure to place the bird on a dish or tray on the bottom shelf of the refrigerator to ensure none of the drippings come in contact with other foods while it defrosts.