1. What are four basic food safety practices everyone can use to reduce the risk of foodborne illness? (USDA)

2. Buy a fresh turkey no more than _____ days ahead of the big meal and make sure you have adequate storage space in the refrigerator. (USDA)

3. Never _______ turkey on the kitchen counter. (USDA)

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The answers:

1. Keep hands and all food preparation surfaces clean, don't cross-contaminate foodborne bacteria from one food to another, cook to proper temperatures, and refrigerate perishable foods quickly after eating. (USDA)

2. Buy a fresh turkey no more than two days ahead of the big meal and make sure you have adequate storage space in the refrigerator. (USDA)

3. Never defrost turkey on the kitchen counter. (USDA)