Make sure hot foods are kept at 140:F or warmer on a buffet table. Use a chafing dish or warming tray to keep hot foods hot.

Place poultry, meats and eggs in your grocery cart last to prevent them from warming up as you shop.

Don't put knives or other sharp objects into a sink full of water. Someone could reach in and get hurt.

Don't give small children difficult-to-eat foods in whole form. When children get old enough to chew hot dogs, grapes, carrots and other difficult foods, cut them into small, strip-shaped pieces before serving.

Never place food on the same plate or cutting board that previously held raw meat, poultry or seafood unless the cutting board has been thoroughly washed.

When purchasing fully-cooked take-out meat dishes, such as ribs or fast-food hamburgers, make sure they are piping hot, not warm. Use within 2 hours or refrigerate in shallow containers. Eat within 3 to 4 days.

Scrub hearty vegetables, such as potatoes and carrots, with a stiff brush under running water if you want to eat the skin.

Never add water to a pan that has hot oil in it. It could make the oil splatter and burn someone.

Label leftovers with the current date. Eat or freeze within 3 to 4 days. Check the refrigerator once a week and discard old leftovers. When in doubt, throw it out!

Thaw frozen poultry on a bottom shelf in the refrigerator, not on the countertop. Boneless chicken breasts will usually thaw overnight. Bone-in parts and whole chickens may take 1 to 2 days longer. For whole turkeys, allow 1 day for every 5 pounds.

Keep food preparation areas in the kitchen clean. Wash countertops, cutting boards, utensils and your hands in hot, soapy water. And don't let the family pet jump up on kitchen counters.

Leave ready-to-eat foods containing eggs, meat and dairy products in the refrigerator until you are ready to serve them. This includes cream pies and cakes frosted with cream cheese or whipped topping.

The total time for hiding and hunting eggs should not exceed 2 hours. Refrigerate the eggs immediately after they are found.

Do not leave raw or cooked eggs at room temperature for more than 2 hours.

Always wash your hands with hot soapy water for at least 20 seconds before and after handling food.

Refrigerate or freeze leftovers within 2 hours.

Use fresh poultry within 1 to 2 days of purchasing.

Cool down leftovers quickly. Before refrigerating or freezing: slice large cuts of meat and store in serving-size packets; use small containers to store stews and chilis.

Replace and wash dish towels and sponges often to prevent the spread of harmful bacteria throughout the kitchen. Use paper towels to dry washed hands after handling raw foods.

Separate packages of raw poultry and meats from other foods in your cart to prevent contamination from any leaking juices.

When serving dips or dipping sauces, place a spoon near the serving bowl to encourage guests to spoon the dip or sauce onto plates. This can prevent contamination by discouraging "double dipping."

To use a marinade as a dipping or basting sauce, set aside a portion before adding raw food.

Buy only refrigerated grade A or AA eggs with clean, uncracked shells. Discard any that may crack on the way home.

Cook all ground meats until there is no longer any pink color or to a temperature of 160:F.

Poultry may be marinated in the refrigerator for up to 2 days. After marinating, be sure to discard the marinade.

Select fresh-looking fruits and vegetables that are not bruised, shriveled, moldy or slimy. Be sure to inspect packaged produce carefully for signs of mold or slime.

When asking guests to bring a dish, consider their travel time. Cold foods need to be kept cold and hot foods hot while on the road. If you have the oven space, suggest a ready-to-bake vegetable casserole.