Wash hands thoroughly before and after handling raw poultry or
eggs.
Don't cross-contaminate. Keep raw meat, poultry, fish and their
juices away from other food. After cutting raw meats, wash hands,
cutting board, knife and countertops with hot soapy water.
Never leave food at room temperature for longer than two hours.
One hour is the standard when it's warmer than 90 degrees
Fahrenheit.
Keep hot foods hot and cold foods cold. Keep hot food over a
heat source and keep cold food on ice. Ideally, keep cold foods
refrigerated until you are ready to serve them.
Keep perishable picnic food in a cooler with ice. Set the
cooler in the shade and open the lid as little as possible.
Do NOT eat raw eggs. No homemade cookie dough, eggnog or Caesar
salad, unless you use pasteurized eggs or egg substitutes:
Pasteurization destroys salmonella bacteria.
Eat eggs by their "use by" date, which is marked on the
carton.
Cook eggs thoroughly so that the yolk and white are both solid.
Eggs should be cooked to an internal temperature of at least 150
degrees Fahrenheit for at least 15 seconds.
Chicken breasts should be cooked to an internal temperature of
170 degrees Fahrenheit, and whole chickens should be cooked until
the thigh reaches an internal temperature of 180 degrees.
Don't eat any food that you suspect may have sat in the "danger
zone" for too long (40-140 degrees Fahrenheit for more than two
hours). It is not worth the risk of getting sick.