Wash your hands with an anti-bacterial soap (such as Chamber Maid hand soap) before and after handling any raw meat.

Use a designated cleaning brush for cleaning your cutting boards, knives, etc.

Wash all utensils and cutting surfaces including the counter with HOT SOAPY water and then rinse well before disinfecting with a mild bleach / water solution.

Mix 15 mL of bleach to 1 Litre of water (1tbs bleach into 1 quart water).

Let solution sit on all surfaces for 45 seconds and rinse well.

Keep thawed meats clean and cold until you cook it.  Rinse meats under cold running water before storing, marinating or cooking.

Always put cooked meat on a separate dish or plate.  Never use the same dish that had the raw meat on it.

If you want to refrigerate a cooked, stuffed bird, (Chicken, Turkey, Hen, etc.) be sure to remove the stuffing before refrigerating.  The stuffing should be eaten within 3 days or thrown out.

Invest in a Meat Thermometer.  It is the most accurate measure for testing the doneness of meats and poultry, including burgers.  Follow the temperature recommendations and be sure to insert the thermometer into the center of whole muscle cuts or patties.  Always clean the thermometer the same way you would your utensils.

Ensure that marinades and juices from raw meat do not come in contact with any other foods.  Always throw out leftover marinades or boil them for 5 minutes before using as a basting sauce.