Follow these guidelines when handling meat:
Clean: Wash hands, utensils and surfaces often with hot soapy water.
Separate: Keep raw meat and juices from contacting other raw or cooked foods.
Cook: Cook to at least 145 degrees F (160 degrees for ground meats). Wait 3 minutes before cutting or eating.
Chill: Refrigerate both raw and leftover cooked meats as soon as possible