Wash hands often with hot, soapy water for 20 seconds. Keep all surfaces used for food preparation clean.
Proper use of a cutting board is vital to safe food preparation. Never use a cutting board for more than one food item at a time to avoid cross-contamination. Clean the cutting board with hot soapy water between foods. If possible, use a separate cutting board for meats and produce. Never use the same cutting board for raw meat and cooked meat until the board has been cleansed thoroughly. Use a solution of one tablespoon bleach in one gallon of water to sanitize cutting boards and countertops.
The safest way to thaw frozen foods is in the refrigerator. If a faster thawing time is needed, place food in a sealed plastic bag and submerge in cold water. Replace the water every 30 minutes. Foods may also be thawed in the microwave. Cook food immediately that has been thawed in cold water or the microwave.
Cook whole meats to a minimum of 145 F. Ground meats should be cooked to a minimum 160F and poultry 165 F. This should be the internal temperature when measured with a food thermometer. Always marinate meat in the refrigerator using a covered dish.