Before and after handling raw meat and poultry, wash hands, cutting surfaces, utensils, knives, and anything else that comes in contact with the raw ingredients, rubbing rigorously for at least 20 seconds. This prevents bacteria transfer.
Keep a separate board for raw meat and poultry.
Sanitize all your cutting boards with a solution of 1 teaspoon chlorine bleach and 1 quart very hot water.
Be very careful with raw chicken. Thoroughly cook—the meat should reach an internal temperature of 180°F. (160°F. for boneless poultry).
Thaw meat, poultry, and fish overnight in the refrigerator, not at room temperature. Prepare thawed food right away.
Keep hot foods hot and cold foods cold; bacteria thrive when foods are held at warm or lukewarm temperatures.
Let hot foods cool before storing in sealed containers.
Make sure your knives are sharp—dull requires more pressure and the blade can slip off the food rather than cutting.