Always make sure to follow these basic hygiene and food safety rules when cooking:
Meat and poultry immediately at the correct temperature (between 1 and 4°C).
Meat and poultry from other ingredients.
Wash your hands and clean prep surfaces frequently.
Cook thoroughly by following recommended temperatures and cooking times.
Tips for fighting bacteria
Remove the plastic wrapping from the frozen turkey or chicken.
Remove the organs.
There is no need to wash or rinse raw poultry; doing so may even cause cross-contamination. If you do rinse poultry, make sure to thoroughly wash the sink and tap with soap and water, then disinfect with bleach.
Avoid all contact between raw poultry and its juices and ready-to-serve foods, both in the fridge and during food preparation.
Do not place cooked food in a dish that contained raw poultry.
Use a clean, well-maintained cutting board and utensils; bacteria can get stuck in cracks or breaks.
Be sure to frequently replace dish cloths and towels that have been used to clean work surfaces or utensils.
Thoroughly wash and disinfect all containers used for storing raw meat or poultry.
Place all meat and poultry dishes on the lower shelves of your fridge so their juices cannot leak onto other foods and contaminate them.
Do not reuse marinades to make sauces, unless they are boiled for 5 to 10 minutes. Note: marinating meat or poultry does not destroy bacteria.