Storing them in a warm car or office, or even just carrying them around for a couple of hours, can raise the foods' temperature enough to allow bacteria to grow. AT HOME Improper food handling or preparation in the home causes most cases of food poisoning. It is especially important to wash all utensils and your hands with soap and hot water after handling one food and before handling another. This helps prevent cross-contamination in which, for example, bacteria in raw meat could be transferred to other foods, such as salads or vegetables. For the same reason, wooden cutting boards should not be used for cutting raw meat, poultry or fish.
Plastic boards are easier to clean and sanitize.
However, wooden cutting boards used exclusively for raw meat and poultry are acceptable. Use a different board for cutting other foods such as produce and bread. Non-porous acrylic, plastic or glass boards and solid wood boards can be washed in an automatic dishwasher. Sanitize both wooden and plastic cutting boards with a solution of one teaspoon liquid chlorine bleach per quart of water. Flood the surface with the bleach solution and allow it to stand for several minutes, then rinse and air dry or pat dry with fresh paper towels.