SAFETY experts are warning: Don't add yourself to the Christmas food poisoning toll.
As many as 4,000 people in Britain could be struck down in the festive season, it is feared.
Watchdogs have got together to give advice on cooking the turkey for that all-important dinner.
A spokeswoman for Kirklees Council's environmental services department said: "Every year, the festive season is ruined for some people who suffer from food poisoning and other food-related illnesses.
"We would like to offer 10 tips to help families and their guests avoid it."
Throughout 2003 there were 592 cases of food poisoning in Kirklees - and many of the hygiene slip-ups were made by the professionals.
The council's spokeswoman added: "Remembering to properly store, handle and cook your Christmas turkey this year will ensure a happy and healthy festive season for all."
* Don't prepare food too far in advance
* Don't overload the fridge. In December, your garage or shed should be cold enough to store juice, pop, alcohol and securely-boxed fruit and vegetables
* Use fridge space for high risk perishable foods, such as cooked meat, quiches and desserts
* Store raw meat at the bottom of the fridge so the juices don't drip on to other foods. Keep all food covered up to when it is served
* Avoid preparing foods with raw egg - use pasteurised egg. If raw eggs are unavoidable, use fresh lion-marked eggs and keep the food refrigerated right up to being eaten
* Ensure all food is thoroughly cooked and serve straight from the oven, wherever possible
* Don't leave buffets out all day - refrigerate food after an hour and use the same day
* Avoid saving leftovers - try to prepare only what will be eaten. If you keep food, put it in the fridge and eat it within two days
* Plan meals and try not to buy too much
* Collect your fresh turkey as close to the day as possible. Frozen turkeys must be thoroughly defrosted. Always follow the cooking instructions. Test the meat at the thickest points to ensure the juices run clear, before serving
