Thanksgiving Food Safety Advice from the FDA [VIDEO]

With Thanksgiving around the corner, the Food and Drug Administration (FDA) has issued warnings designed to protect celebrators against the foodborne illnesses that can accompany the holiday.

Topping the FDA's list of things not to do is snacking on ready-to-cook foods while still raw. This goes for packaged cookie dough, a frozen entree or pizza, the agency notes, warning that doing so could make individuals sick from bacteria.

"Most people who get sick from bacteria in ready-to-cook foods that aren't cooked properly will get better by themselves, although foodborne illness isn't a very pleasant way to spend the holidays," the agency writes on its website.

Still, it's possible to die from these bacteria. Those especially at risk at the very young, elderly and those with a weakened immune system. Pregnant women should be extra careful, as well, since some bacteria can be harmful and even deadly to unborn babies.

When it comes to cooking a turkey, a food thermometers should be used to make sure meat, poultry and fish are cooked to a safe internal temperature. A turkey is safe to eat when its reaches 165 degrees Fahrenheit. If stuffed, the stuffing should reach the same.

Leftovers should be kept refrigerated at or below 40 F, or frozen. If it smells or looks questionable, FDA consumer educator Marjorie Davidson says, "When in doubt, throw it out." Any left over food should be used within three to four days.

Other advice that should be followed all year long include washing one's hands with warm water and soap for roughly 20 seconds before and after handling food, washing food-contact surfaces with hot, soapy water after preparing each food item and before going on to the next, and rinsing fruits and vegetables thoroughly with cool running water.

Raw meat and poultry should not be washed before cooking, as it increases the chances of bacteria spreading to other areas.