Wash your hands
This should go without saying, but in case you need a reminder, wash your hands for 20 seconds both before you begin cooking and again when you’ve touched raw meats. Give your hands a final wash just before you sit down to eat.
Have a well-organized and properly cool fridge and freezer
Store raw meat, poultry, and seafood on the lowest shelf possible — ideally on a tray to catch any potential package leaks. Keep these raw items away from other foods in your fridge to avoid potential cross contamination. Also, even if your fridge comes with an egg storage holder, keep eggs in their original carton and store them on a shelf — not in the door. The door is the warmest part of your fridge so you should avoid storing milk there as well. Nut butters and condiments can sit safely on those door shelves.
Treat yourself to a handy, inexpensive thermometer to make sure your appliance is consistently in the safe temperature zone — defined at 40 degrees Fahrenheit or less for the fridge and below 0 degrees for