It is very important to cleanse in between fingers and under nails. Cooking foods to the proper temperature is another way to ensure safety. Beef cooked to a grayish shade does not mean that the middle has reached 160 degrees, which is the recommended temperature for ground meat. Even poultry must reach 180 degrees to be thoroughly cooked. The investment in a small meat thermometer is a wise one.
Coolers also play a large role in combating foodborne illness.
Juices from the uncooked meats stored in a cooler should not touch other foods. Do not open coolers unless necessary. The temperature is more likely to change the more it is opened. Keep all cold foods below 40 degrees. As time passes replenish the melted ice in the cooler.