- Clean: Use hot soapy water to clean everything that comes into contact with raw meat: your hands, counters, cutting boards, plates, thermometers, utensils, etc.
- Avoid cross-contamination: Keep raw meat separate from other items - use separate cutting boards for raw meat and vegetables or cooked foods. Never reuse a raw meat marinade on cooked meat.
- Fully cook poultry. Make sure that your meat reaches a minimum of 165°F, verified by meat thermometer.
- Store properly. Make sure your refrigerator is set at 40°F or lower. Use fresh poultry within 1-2 days or freeze. Refrigerate cooked leftovers within 2 hours of cooking. Eat leftovers within 3-4 days or freeze.