Here are 15 rules to help keep your food safe.

1. First and foremost Keep your kitchen clean.
2. Wash hands before and after handling raw and cooked food and before and after eating. For example, after preparing raw meat or poultry, wash hands well (lather for 20 seconds and rinse with warm water) before beginning preparation of other foods that will complete the meal.
3. Be selective when you buy food: be sure to check “Sell by” dates and the condition of the packaging; choose fresh fruits and vegetables that are free of dents and bruises.
4. Refrigerate foods that need to be refrigerated.
5. Clean out the refrigerator regularly; discard any foods that appear spoiled or are outdated.
6. Store staples in a cool, dry area; rotate staples so that older items are used first.
7. Avoid cross-contamination (the transfer of bacteria from one food to another).
8. Wash fresh fruits and vegetables thoroughly.
9. Follow recipe directions.
10. Resist the temptation to sample raw cookie dough or other uncooked recipes.
11. Cook foods completely. Check end-point temperature with a food thermometer – it’s the only sure way to tell if food is cooked completely. Thermometers can be purchased for $10 or less.
12. Keep hot foods hot and cold foods cold.
13. Refrigerate leftovers promptly. Wrap well or cover. If cooked foods have been left at room temperature for more than two hours, they should be discarded. If picnic and tailgate foods have been left out for more than one hour in 80 degrees F or warmer weather, they also should be discarded.
14. Clean the kitchen promptly – allowing dirty dishes to sit on the counter or in the sink can attract harmful bacteria.
15. Opt for a dishcloth that can be sanitized, rather than a sponge that may attract bacterial growth. Sanitize kitchen aids daily, said Penner, who routinely washes plastic and nylon pot scrubbers on the upper shelf in the dishwasher.

Information source:
www.oznet.ksu.edu/foodsafety/

Here are some helpful tips that may help.