Twelve Important Rules for Food Handlers . When shopping, buy your cold and frozen food last and get it home and into the refrigerator and freezer. Never leave hazardous food in a hot car. Use an outdoor thermometer or one designed for appliances to determine these temperatures. Put raw meat, poultry or fish in containers that ensure the juices from them do not drip onto other food.
Raw juices contain dangerous bacteria.
Break the chain of contamination. Keep everything clean. Wash hands before preparing food and after contact with raw red meat, poultry, fish and contaminated cutting board and utensils. Always wash hands in warm soapy water, rubbing hands for 10 seconds, and rinsing. Cook meat and poultry properly by determining internal temperatures with a meat thermometer.