- Keep a clean kitchen. Any area can harbor harmful bacteria, so always wash and dry your hands before handling food. Frequently wash kitchen towels, cloths and sponges. Rinse fresh fruits and vegetables before eating. Wash cutting boards, knives, and other utensils with hot, soapy water after every use - especially after handling raw meat and poultry. Wash cutting boards occasionally with a solution of 1 tablespoon bleach per 1 gallon water to sterilize them.
- Don't put cooked meat (or any ready-to-eat food) on a plate that has come in contact with raw meat, poultry or fish.- To kill harmful bacteria that may be present in raw eggs, fish, poultry and meat, it's essential to cook these foods thoroughly.
- It's unwise to cook foods in stages. Don't start to cook food, stop, and then return to it later. 
Even when food is stored in the refrigerator between cooking periods, safe temperatures might not be maintained and bacteria may develop.
Even when food is stored in the refrigerator between cooking periods, safe temperatures might not be maintained and bacteria may develop.- Refrigerate leftovers as soon as possible. Do not leave at room temperature longer than 2 hours. Divide large amounts among small, shallow containers for quicker cooling.
- In hot water, don't leave protein foods such as chicken, egg salad etc., out of the refrigerator for more than 1 hour.
