(COLORADO) — This holiday season, the Colorado Department of Public Health and Environment (CDPHE) reminds Coloradans to follow four key food safety steps: Clean, Separate, Cook, and Chill so that everyone can enjoy their holidays worry-free. “Food safety doesn’t have to be complicated,” said Troy Huffman, CDPHE’s retail food program manager. “By following a few easy guidelines, Coloradans can enjoy safe and delicious meals. And here’s a pro tip: If you’re not feeling great, skip the chef hat. Cooking while sick is a recipe for spreading illness.” Turkey Tips To thaw a turkey safely, allow 24 hours in the refrigerator for every 4–5 pounds. Once thawed, it can stay refrigerated for a few days before cooking. For more tips, visit the CDC’s holiday turkey preparation guide. Food Safety Steps The following four food safety tips from the CDC are the best way to keep your family safe during the holidays and every day. Clean: Wash hands, utensils, and surfaces with soap and water regularly, especially after handling raw meat, poultry, or seafood. Separate: Prevent cross-contamination by keeping raw meat and eggs away from other prepared foods when shopping and in the fridge. Use separate cutting boards and sanitize tools and surfaces. Cook: Use a food thermometer by placing the tip in the thickest part of the food, and don't let it touch bone, fat, or gristle. Cook turkey to 165°F, ham to 145°F, and egg dishes to 155°F. For a full list of minimum cooking temperatures, click here. Chill: Refrigerate leftovers within two hours. Keep foods containing meat, dairy, eggs, fish, or poultry, including casseroles and custard pies at 40°F or below. For more information and resources, visit the CDC Food Safety website linked above.