If you aren’t careful when preparing your Thanksgiving meal, you can be passing food poisoning instead of just turkey, warns California Poison Control System (CPCS). Turkeys (as well as other poultry) may contain disease-causing germs that can lead to food poisoning. Don’t be one of the 30 percent of consumers found in a United States Department of Agriculture (USDA) study who do not successfully clean and sanitize kitchen surfaces around meal preparation.

“Even if your Thanksgiving feast looks and tastes great, if it’s not properly prepared it could be contaminated with disease-causing germs that cause food poisoning,” says Cyrus Rangan, M.D., a pediatrician and medical toxicologist with CPCS.

Foodborne illnesses—or food poisoning—occur when food is eaten that has been contaminated with disease-causing germs, such as bacteria, parasites or viruses. Food poisoning generally causes stomach pain, vomiting and diarrhea and usually appears within four to 12 hours after eating or drinking contaminated food or drink.

According to the Centers for Disease Control and Prevention (CDC), approximately 48 million people get sick from foodborne diseases annually in the U.S. Of those, 128,000 are hospitalized and 3,000 die. For the elderly, children, pregnant women, and people suffering from compromised immune systems, food poisoning can be severe and sometimes fatal.

“Food poisoning is extremely preventable,” adds Dr. Rangan. “People can stay healthy and enjoy the holiday by following simple handling, cooking, and storage suggestions.”

Don’t cut food safety corners and avoid food poisoning this Thanksgiving with these safety tips:

1. Wash your hands often with soap and water especially in between handling foods that are wet or dry.
2. Be sure to wash counters, cutting boards, and utensils in between recipes with soap and hot water or a sanitizer to avoid cross-contamination. This is especially critical if you are cutting raw meat or leafy greens, or chopping fruits or vegetables that will be served raw.
3. Make sure to keep your Thanksgiving turkey separate from other foods and fully clean and sanitize all surfaces that come into contact with it and its juices.
4. Safely thaw frozen turkeys either in the refrigerator, cold water, or the microwave; never thaw it by leaving it on a countertop or in hot water.
5. Prepare and cook turkey and stuffing separately; anythingplaced in the cavity can lead to uneven cooking and increases the risk of foodborne illness. Cook both thoroughly; use a food thermometer to make sure each reaches an internal temperature of 165 degrees F.
6. Do not eat raw dough or batter, it can make you sick.
7. Rinse fruits and vegetables thoroughly under cool running water and use a produce brush to remove surface dirt.
8. Keep cold food like salads, gelatin molds, and salad dressing refrigerated at 35 degrees F until just before serving.
9. Once dinner is over, refrigerate the leftovers promptly. Food is not safe to eat if it has been sitting out for two hours or more.
10. Reheat all leftovers to at least 165 degrees F before serving.

Call Poison Control at 1-800-222-1222 (number is the same in all states) for questions about poison encounters. Trained pharmacists, nurses and other providers are available to help 24 hours a day, seven days a week. The service is free, confidential and interpreters are available.