Families and friends will soon be gathering around elaborate meals to celebrate the holidays. No matter the time of year or occasion, though, hosts should keep food safety in mind while laying out the spread.

"Making sure you're handling food safely won't keep you from being creative and fun, but it will help prevent foodborne illness," said Barbara Brown, Oklahoma State University Cooperative Extension food specialist.

Foodborne illness-causing bacteria can multiply or produce enough toxins to make someone sick in just 2 hours at room temperature. If the temperature is 90 F or higher, the time limit is reduced to just one hour.

That puts a premium on keeping hot foods hot and cold foods cold, with internal temperatures of 140 F or higher and 40 F or lower, respectively.

One strategy for achieving that goal is to serve smaller portions, especially if you are not sure how quickly the food will disappear.

"You can prepare some dishes ahead of time and then just refresh them throughout the meal or gathering," Brown said. "Put the backup dishes for cold foods in the refrigerator and keep dishes for hot foods in the oven set at 200 F to 250 F."

To help keep hot foods at the correct temperature, hosts can rely on chafing dishes, slow cookers and warming trays.

"You can monitor the temperature using a food thermometer," Brown said. "If you're using a warming dish, know that some only hold food up to 110 F to 120 F instead of the required 140 F. You can check the product information for details."

When it comes to cold foods, keep them in the refrigerator until it is time to serve them. If you believe those dishes will be out for more than 2 hours, place them on ice to keep them cold.

Also, as you replenish items – hot or cold – throughout the meal, always use a fresh dish and serving utensil rather than simply refilling the one you've already used.

"Bacteria from your guests' hands could contaminate the food, and bacteria multiply rapidly at room temperature," Brown said. "So using the fresh dishes each time you refill items helps cut down on the risk of exposing your guests to potentially dangerous bacteria."

Finally, remember the two-hour rule for leaving food at room temperature also applies to leftovers and "doggie bags."

"Store any leftovers in the refrigerator immediately," Brown said. "Any guests who want to take home food from the meal, but who are traveling more than a couple of hours, should plan and bring a small cooler and a cold source."