If ever there is a time to take a shortcut in the kitchen, the holidays are it. The turkey is competing for oven space with the ham. Your sautéed green beans are edging out the gravy on your stovetop. And your famous cheesecake is crowding out your runner-up apple pie in the refrigerator.

No one would blame you for feeling harried, but everyone will blame you if someone contracts a food-borne illness because you took a well-intentioned shortcut.

The most trusted roofing company in Las Vegas, First Quality Roofing & Insulation, wants you to raise the roof with compliments, not complaints, over the holidays. So keep your shortcut impulses on a low flame and follow some sensible holiday food prep tips from the experts: the United States Food and Drug Administration.

Keep it clean to kill germs

• Wash your hands with soap and warm water before and after handling any food. Keep your utensils, cutting boards and countertops clean, too, to prevent germs from spreading. There is no doubt: constant breaks to clean up will slow you down in the kitchen, but it will ensure everyone stays healthy, too.
• Keep a roll of paper towels close by. You may cringe at the waste factor, but when one towel is saturated, you can throw it away – a safer option than piling up germs on a dish towel.
• Wash fruits and vegetables with cool tap water and use a brush to scrape away surface dirt.
• Do NOT rinse raw meat and poultry before cooking it. The risk of splashing bacteria onto other surfaces is too high.
• Depending on how much food you have to prepare, consider setting up “stations” for washing, cutting and assembling. To play it extra safe, consider using different cutting boards for vegetables, meats, fruits and vegetables.
• Keep raw meat, chicken, eggs and seafood on separate dishes from cooked meat, chicken, eggs and seafood. Never combine the two.

Cook to the proper temperature

• Before you unwrap packages of meat, chicken and fish, look for the cooking recommendation. Set this tag or label aside so that you can refer to it as you cook.
• Always use a meat thermometer to ensure that meat, chicken and fish are cooked to a safe internal temperature.
• Insert the thermometer in two places – and always near the fleshiest region and away from the bone.
• Reheat gravy, sauce or soup properly by bringing it to a roiling boil before simmering.

Chill food properly

• Ensure that your refrigerator is set at or below 40 degrees and your freezer is set at 0 degrees.
• Refrigerate leftovers within two hours to stem the growth of bacteria.
• Thaw frozen food in the refrigerator or under cold running water – never at room temperature. If you're in a hurry, thaw frozen food in the microwave, at the proper setting, instead.
• Consume leftovers within four days.
• If food looks or smells bad, follow the edit, If in doubt, throw it out.

By following these sensible food prep tips, you'll ensure that only compliments, not complaints, will raise the roof at your home during the holidays. And if you happen to encounter an emergency with your roof – as many people do – call First Quality Roofing & Insulation. We've come to the rescue of many Las Vegas residents, and will do the same for you.