CLEVELAND, Ohio — Your family raided the refrigerator for midnight turkey sandwiches on Thanksgiving night. The next morning reveals leftover stuffing, mashed potatoes and pumpkin pie still sitting on the counter, are they safe to eat?

Sorry, that food should go in the disposer, not your mouth, health experts say. It should have been refrigerated within two hours.

“Food stored at room temperature allows bacteria to quickly multiply,” said Medina County Health Department food programs supervisor Melissa O’Connell. “This is why it’s important to keep hot food and cold food cold.”

Bacteria grows most rapidly in a temperature range called “Danger Zone,” or 41 to 135 degrees Fahrenheit. Between those temperatures, bacteria can double in number in just 20 minutes.

Eat improperly stored leftovers, and you run the risk of getting a foodborne illness, said MetroHealth System outpatient dietitian Melissa Henehan.

The symptoms — diarrhea, stomach cramps, nausea, vomiting, and fever — do not make for an Instagrammable holiday experience.

“Following the food safety guidelines can help make Thanksgiving more enjoyable,” Henehan said.

Food poisoning can be serious. The Centers for Disease Control and Prevention estimates that each year 1-in-6 Americans get sick from contaminated food or beverages and 3,000 die from foodborne illness.

Here are some important guidelines to follow for food safety during the holidays. Information comes from O’Connell, Henehan, Tatiana Kiongozi, food safety district supervisor with the Cleveland Department of Public Health; and the CDC.

Food prep and thawing

Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator. Store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don’t leak onto other foods.

Never thaw food on the counter, at room temperature or in warm water. Allow enough time to defrost food safely in the refrigerator (on the bottom shelf so juices will not drip on other food), microwave, or cool water bath (food inside a leak-proof plastic bag with water changed every 30 minutes).

When food is thawed on the counter, bacteria multiply quickly in the parts of the food that reach room temperature.

Keep the turkey frozen until you’re ready to thaw it, then store it in the refrigerator at a temperature below 41 F. The U.S. Department of Agriculture recommends allowing one day of thawing for every 4-5 pounds of turkey. For example, a 15-pound turkey will take about 3 days to thaw.

Rinse fresh fruits and vegetables under running water.

Have two different cutting boards handy to keep raw meat, poultry, and seafood separate from ready-to-eat foods such as fruits and vegetables.

Clean kitchen and hands

While it’s OK to share serving utensils, anyone handling food and utensils should be sure to wash their hands thoroughly.

Wash your hands before handling any food and after touching raw animal foods. Use gloves if they are available.

Thoroughly clean and sanitize all surfaces that come in contact with raw foods.

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Cooking safely

Use an accurate long-stem thermometer to ensure foods are cooked thoroughly in the center or thickest part of the food. Food is safely cooked when the internal temperature gets high enough to kill germs. Check this chart for a detailed list of temperatures and foods, including shellfish and precooked ham.

For instance, a whole turkey should be heated to an internal temperature of 165; raw ham and roasts should reach 145.

Cook the turkey to an internal temperature of 165 degrees Fahrenheit. Use a probe thermometer to check the food temperature; do not solely rely on the pop-up timer inside the turkey.

Enjoying leftovers safely

Leftovers should be split into smaller portions and transferred into shallow containers for rapid cooling. Cool leftovers from 135 to 70 within two hours and from 70 to 41 within four hours.

Eat those leftovers within seven days, counting from the day the food is prepared. You can freeze leftovers for an extended shelf life.

When reheating leftovers, make sure they reach an internal temperature of 165, and use a food thermometer to measure the temperature. It’s OK to eat cold leftovers as long as they don’t reach room temperature before being consumed.

Follow recommended microwave cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.

Julie Washington covers healthcare for cleveland.com. Read previous stories at this link.