Keep it hot or cold, not warm. Do not let raw poultry get warm for a long period of time. Keep the product in the refrigerator until needed.
Use soap and hot water before and after handling. Wash cutting boards, utensils, the sink, all work surfaces and hands in hot soapy water before and after handling raw meat.
Use clean cutting boards. Be sure to use a cutting board with a hard surface that can be sanitized well between uses. Replace your cutting board as soon as it shows signs of heavy use, such as deep knife grooves.
Wipe up spills with paper towels. When finished, discard the paper towels immediately.
Use clean sponges and dishcloths. Wash them daily in hot water, preferably in a washing machine. Do not let sponges or dishcloths that have touched the raw meat come in contact with other foods.
Don't cross-contaminate. Raw turkey and chicken should never come in contact with other foods, especially fruit and vegetables.
Do not rinse poultry. Cross contamination is more likely to occur with rinsing.