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You've spent hours on the turkey, just barely avoided botching the gravy and successfully kept the pie crust from burning.

Your Thanksgiving meal will be delicious. And by taking a few extra steps, the only discomfort afterwards will be from full stomachs.

Here are a few tips from the American Association of Poison Control Centers to keep that most unwelcome Thanksgiving guest - food poisoning - from messing up your perfect holiday meal.

• Handle food carefully. Food poisoning usually happens because of poor food handling practices. Symptoms can include fever, headache, diarrhea, abdominal discomfort and vomiting. The guilty party in all food poisonings is bacteria, which enters our bodies through contaminated food. Wash hands, dishes, utensils, kitchen equipment and work surfaces before and after handling. Be particularly careful around knives, washing them thoroughly after each use. And remember, even frozen food can contain bacteria.
  
• Cook food carefully. Salmonella is a common cause of food poisoning and while it's normally not fatal, it is widespread. It is typically found in raw meats, poultry, eggs, milk, fish and their bi-products. Salmonella can only be destroyed by cooking food thoroughly and with temperatures above 140 degrees.
  
• It's okay to thaw turkey in its original plastic for one to two days. After that, move the turkey to plastic wrap or foil. Don't keep it in its original wrapping for more than two days.
  
• Thaw turkey or poultry inside the fridge, rather than elsewhere in your kitchen.
  
• Don't stuff the turkey in advance and then refrigerate it. The core of the turkey is a perfect place for bacteria to grow. Remove all stuffing before refrigerating leftover meats. Keep the stuffing, gravy or broth in a separate container.
  
• Be careful around the booze. Adults, obviously, should always drink responsibly, but in large gatherings, it's important to be mindful of small children, particularly those who aren't afraid to pick up discarded cups left behind by adults. Even a small amount of alcohol can poison a child.
  
• Also be wary of choking hazards. Peanuts, raisins, hard candies, cocktail sausages and other hors d'oeuvres are tasty additions to any holiday meal, but they can be choking hazards for the littlest partiers. And many pediatricians advise that children under the age of one year avoid nuts, because of the risk of allergies. Keep these foods out of the reach of very young children to prevent a choking incident.

If you have questions about food safety, call your poison center at 1-800-222-1222.

The American Association of Poison Control Centers supports the nation's 60 poison control centers in their efforts to prevent poisoning. Poison centers offer free and confidential services 24 hours a day, seven days a week. If you live in Arizona outside of Maricopa County, 1-800-222-1222 will get you to our experts at the Arizona Poison and Drug Information Center in Tucson. Check out our website for more information.