To ensure optimal food safety while preparing your meal, follow these guidelines:

• 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.