All perishable foods should be refrigerated promptly after purchasing or preparing, leftovers should be refrigerated immediately.
Your refrigerator should be set at a temperature of 41o Fahrenheit or below.
When transporting perishable foods in warm weather, items should be stored in a cooler with an ice pack.
Preventing Cross Contamination
Any utensils / cutting boards that are used for cutting raw meats should be sanitized after use.
Bleach is good inexpensive sanitizer. It takes about a cap full of bleach per gallon of water to reach the required 50 ppm of available bleach to sanitize.
Hot water is another way to sanitize however home dishwashers do not reach the required 160o Fahrenheit to sanitize.
Do not store raw meats / eggs above ready to eat foods, such as salads / vegetables. Also meats with higher cooking temperatures (see the thermometers section above) should be stored below ones with lower cooking temps; eggs should also be on the bottom.
Wash hands often and thoroughly, especially between handling raw and cooked foods or after visiting the restroom.