Never put them above the stove, under the sink, or in a garage or damp basement. Wash hands, countertops, equipment, and utensils after working with raw meat, poultry, or fish. Wear clear plastic gloves over skin cuts, particularly when handling cooked products. Use clean dish clothes and towels. Use a plastic cutting board instead of a wooden one.
Bacteria can hide in grooves on wooden boards and multiply.
They are difficult to sanitize. Thaw foods only in refrigerator, under cold water changed every 30 minutes, or in microwave oven, followed by immediate cooking. Stuff meats just before cooking. Avoid buying fresh, prestuffed, whole poultry. Buy fully cooked, prestuffed, whole poultry only if it will be served within two hours.