• Always wash your hands thoroughly with antibacterial soap before and after handling food.
• Keep raw meat, poultry, and seafood away from other food.
• Keep raw meat, poultry, and seafood in the cooler until they’re ready to cook.
• Always thaw frozen meat, poultry, or seafood thoroughly before cooking to ensure that it cooks evenly.
• Frozen foods should be thawed in a cooler at 40°F or below. Be sure thawing meat, poultry, or seafood is well wrapped to avoid dripping juices onto other food.
• To thaw food more quickly, place it in a sealed, leak-proof plastic bag, and submerge the bag in cold water. Change the water every 30 minutes until the food is completely thawed. Cook immediately.
• Never use the same dishes or utensils for both raw and cooked meat, poultry, or seafood.
• After cutting raw meat, wash your hands and the cutting board, knife, and work surfaces with hot, soapy water.
• Always keep marinating meat in a cooler with a temperature of 40°F or below.
