1. CHILL
Cold temperatures reduce the growth of bacteria. Shop the meat department last, and refrigerate or freeze meat within 30 minutes of purchase. Always defrost and marinate meat in the refrigerator, not on the counter!
2. SEPARATE
Never let raw meat touch ready-to-eat foods. Keep raw meat separate from other foods in your shopping cart; store it on the bottom shelf of your fridge to keep accidental leaks from contaminating other food. Use separate plates, utensils and cutting boards when preparing food at home.
3. CLEAN
Wash hands for at least 20 seconds in hot, soapy water to prevent the spread of bacteria after touching raw meat. Also remember to wash anything that has touched the raw meat, including cutting boards, counters and utensils, in hot, soapy water.
4. COOK
Always cook your meat to the recommended internal temperature (140° F (60° C) for medium doneness). Use a meat thermometer to check for doneness without cutting into the meat. Promptly refrigerate leftovers.