● Separate raw meat.

To prevent the spread of bacteria, seal or securely wrap all raw meat, poultry, and seafood, and separate them from other food. Use a separate cutting board and knife for those foods, or wash your cutting board and knife thoroughly with soap and hot water before and after raw meat or seafood touches it.

● Do not thaw meat at room temperature.

“Even though the center of the [meat] may still be frozen as it thaws on the counter,” says the U.S. Department of Agriculture, “the outer layer of the food could be in the ‘Danger Zone,’ between 40 [4°C] and 140°F [60°C]​—temperatures at which bacteria multiply rapidly.” Instead, thaw food in the refrigerator, in a microwave, or under cold water in a package that will not leak.