Refrigerate perishable food as soon as you get home from the store. Check with an appliance thermometer to make sure the refrigerator registers 40 degrees F or lower. The freezer should register 0 degrees F or lower. Store canned goods in a cool, dry place for use within a year. Never put them above the stove, under the sink or in a garage or damp basement.
Bacteria grow quickly at room temperature.
Thaw food in the refrigerator the night before, in cool water or in the microwave just before cooking. Keep work areas clean, and cook well. Wash hands, utensils and cutting boards in hot, soapy water before preparing food and after handling raw meat or poultry. Use a separate cutting board for raw meat if possible. Always use a meat thermometer, and cook meat well to at least 160 degrees F. Red meat is done when it s brown or gray inside.