Next, separate your foods to avoid cross-contamination and spreading bacteria. To do this, separate meats, seafood or eggs while you’re in the store. Use separate bags at checkout. And separate them in the refrigerator itself. For example, don’t store raw chicken in the same container as raw ground beef. Don’t use the same cutting board for fruits and vegetables that you use for raw meat, seafood and poultry. And don’t reuse plates or bowls that have been used for raw meat, poultry, seafood or eggs without washing them first.
Third, cook food to the proper temperature, and measure them with a food thermometer. Roasts and steaks should reach at least 145 degrees Fahrenheit, and poultry should be cooked to 165 degrees. Ground meat should reach at least 160 degrees. Color should not be used as an indicator of temperature.
Eggs should be cooked until they are firm and not runny -- this means “sunny side up” is not a safe option. Fish should reach 145 degrees.
Finally, chill your food promptly. The refrigerator should be set at 40 degrees or lower. Put foods in the refrigerator as quickly as possible to inhibit bacterial growth. Don’t let refrigerated items sit out at room temperature more than two hours. And this time frame drops to one hour if the temperature is higher than 90 degrees. (So remember that when you’re grilling out.)
Don’t defrost by leaving items sitting out. Any thawing foods should be refrigerated, microwaved or thawed in cold water. Further, don’t marinate foods on the counter. Put them in the refrigerator.