DID you know that more than one in ten of us cook Christmas dinner for more than ten people?

With so much food, some is often served warm when it should be chilled; or too cool when it should be piping hot.

Such actions can unwittingly result in an unpleasant case of food poisoning for you or the family.

Studies show that 20 per cent of food poisoning outbreaks are poultry related, with most cases occurring in December.

Follow City of York Council's Food Unit top tips based on the 4Cs to help ensure everyone can enjoy a festive season free of food poisoning.

Chilling: Don't overstock your fridge or freezer. It makes it difficult to maintain the right temperature.

Frozen turkeys or other poultry must always be thawed fully before cooking. A 15lb turkey will take 24-28 hours to thaw in the fridge; allow more than two days for a 25lb bird to defrost.

Don't leave leftovers lying around.

Make sure hot food cools quickly before putting it in the fridge. To speed cooling divide into smaller portions, place in shallow containers or stand in a tray of cold water.

Cooking: Poultry, sausages and chopped or minced meat must always be thoroughly cooked. Ensure there are no pink bits in the middle, that the juices run clear and that they are piping hot throughout.

Cook your stuffing separately. If you do stuff the bird, make sure you take the stuffing weight into account when calculating your cooking time.

Don't use raw eggs in food that will not be cooked, such as chocolate mousse or homemade mayonnaise. Use pasteurised egg instead.

Cleaning: Clean your fridge and freezer before you stock up. Make more space by using up sauces and pickles (but watch for "best before" dates).

Clean as you go when preparing and cooking foods.

Cross-contamination: Wash your hands frequently, especially before preparing or touching food, after touching raw food, coughing, sneezing or touching pets.

Don't rinse your turkey under the tap. This can splash harmful bacteria from the bird around the kitchen, which can contaminate other foods.

Cooking properly will kill any bacteria present.

Use separate chopping boards and utensils or wash them thoroughly to avoid cross-contamination between raw meat, and any cooked or ready-to-eat foods.

For advice on this or any food related matter phone City of York's Environmental Health & Trading Standards Food and Safety Unit on 01904 551525.

Updated: 08:50 Thursday, December 22, 2005