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MADISON (WKOW) The ongoing E. coli outbreak in Wisconsin puts an extra spotlight on safe cooking this Thanksgiving.

Health officials say you should avoid eating lettuce from Salinas, California. There are also active recalls involving some pre-packaged salads. Chef Paul Short is a Culinary Arts instruction at Madison College. He says there are many alternatives to romaine lettuce that you can put out on the table on Thursday.

This time of year there are other greens. This time of year there are other choices, you got arugula, endive, things like that, said Short. That you can still use, but I would caution people to probably not put out that romaine lettuce right now.

Below are some other things you can keep in mind this Thanksgiving:

PREPARATION:

Do not thaw your turkey on the counter at room temperature, as bacteria can start growing at 40 degrees. Instead, put it in a container and thaw it in the refrigerator. You can also placeit in aleak-proof plastic bag in a sink of cold water. But you must change the water every 30 minutes. You can also thaw it in the microwave (follow your ovens manufacturer instructions).

Also, do notwash raw turkeys prior to cooking similar to advicetheCDC issued back in May about chicken. Even though some older recipes suggest washing raw poultry or meat before cooking it, theCDC now recommendsagainst it because washing does not prevent illness and can spread bacteria throughout the kitchen to other foods, cooking utensils, and counter surfaces.

COOKING:

Set your oven temperature to at least 325 degrees. Cook the completely thawed turkey in roasting pan that is at least two inches deep. Cooking times vary; expect it to take at least three hours for an unstuffed turkey weighing eight to 12 pounds. A turkey breast can cook faster; larger, stuffed turkeys should cook longer. For a cooking table and thawing time chart, go tothe CDCs Food Safety site.

If you cook stuffing in the turkey, put the stuffing in just prior to cooking. Use a food thermometer to make sure the turkey and the stuffing has reached a safe internal temperature of 165 degrees.

CLEANING:

A USDA studyfound that 60% of sinks were contaminated after handling raw poultry in the sink, so it is important to sanitize your sink and any other surfaces afterhandling the raw turkey and before prepping other foods such as raw vegetables.

Health officials recommend washing surfaces first withsoap and warm water, then with a chlorine bleach solution or an alcohol-based cleaner.

Also, wash your hands a lot. In case you forgot how to wash your hands properly, the USDA reminds you: Wet your hands with clean, running water, turn off the tap, and lather your hands with soap, rubbing them together (rememberto lather the backs of your hands, between fingers, and under your nails, too). Rinse only after scrubbinghands for 20 seconds and dryhands with a clean towel.

LEFTOVERS:

Yes, there are even safety guidelines for those coveted Thanksgiving Day leftovers. You should refrigerate leftovers as soon as possible, at least within two hours, health officials say. Bacteria can multiply rapidly when food drops below 140 degrees.

The bacteria that grows in cooked foods especially poultry and gravyat room temperature (Clostridium perfringens) is the second most common bacterial cause of food poisoning, and results in nearly 1 million cases of foodborne illness annually, the CDC says.

Even if you put the food away quickly,it wont last forever. Some common Thanksgiving menu items will last quite a while, such as cranberry sauce, which stays good for up to 14 days in the fridge. Other foods, like gravy, are only safe to eat after one or two days.

You can extend the life of most foods by freezing them. Mashed potatoes are good for up to a year when frozen, for instance. When storing food in the freezer though, make sure it is in an airtight, freezer-safe container to ensure its freshness and prevent freezer burn.

Have any questions on Thanksgiving Day or any day during the holiday season you can callthe USDA Meat and Poultry Hotline at 1-888-674-6854 on Thanksgiving Day between 8 a.m. and 2 p.m. ET. (regularly Monday-Friday 10 a.m. to 6 p.m. ET). You can also chat live atask.usda.gov.

SUBSTITUTES FOR ROMAINE LETTUCE:

Avoiding E.Coli: 6 Leafy Green Alternatives to Romaine

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We have some important food safety tips to keep in mind while cooking this Thanksgiving - WQOW TV News 18