Air drying dishes is more hygienic than drying with a dishtowel. Marinate meats in the refrigerator even if the recipe advises to do it at room temperature. Throw out leftover marinade that has been used on meat or poultry. After preparing raw meat or poultry for the oven, discard meat packaging, fat and bones. A quick wipe with a damp cloth will spread the germs around so wash your hands, equipment and the counter-top with hot soapy water and then disinfect with a chlorine solution.
Poultry Never stuff poultry ahead of time.
If stuffing is made in advance, store it in a separate bowl in the refrigerator. Because raw eggs can contain bacteria, special precautions should be taken when serving eggs to young children, the elderly and those with a weakened immune system. Do not make homemade eggnog for a crowd. The large number of eggs used in the mixture carries a higher risk of contamination with Salmonella bacteria. Sandwiches Make sandwiches with meat, poultry or eggs, quickly and carefully.