OTTAWA – Area health departments are reminding everyone responsible for cooking holiday meals or dishes to be mindful of proper food handling procedures. The CDC notes that although anyone can get a foodborne illness, pregnant women and children under the age of 5 are at an even higher risk of getting sick due to unsafe food. Staying safe this holiday season can be best achieved by keeping cold foods cold under 40 degrees or less and hot foods above 140 degrees. Prepared foods left in the “danger zone” between 40 degrees and 140 degrees for more than 2 hours can grow harmful bacteria that could make someone sick. The best advice is when in doubt, throw it out.