If you have a long drive home, use a cooler with ice packs to keep foods cold. Safe Storage Always store raw meat and poultry below and separate from other foods to prevent juices from dripping onto and contaminating them with harmful bacteria. Store foods that require refrigeration in a refrigerator, set below 40 F. Safe Handling and Preparation Wash hands thoroughly with soap and hot water before and after handling raw poultry or meat. A sanitizer can be easily made by mixing 1 capful of bleach into 1 gallon of water. Never thaw at room temperature.
Proper thawing is done in the refrigerator, under cool running water, or in a microwave.
Food thawed in a microwave should be cooked immediately rather than placed back into the refrigerator. Marinate meat or poultry in a refrigerator, not on the kitchen counter. Never let poultry set at room temperature for more than 2 hours during preparation and serving. Avoid using raw eggs in foods that will not be cooked such as icecream, salad dressings, and egg nog. Use pasteurized eggs instead.