Keep hands and work spaces clean.
Cleaning your work space as you go — wiping up spilled flour or raw egg on the countertop, for example — is a good practice to model for and teach kids.
Keep tongues out of batter and dough.
This isn’t only because of the potential for a salmonella infection from raw eggs.
The C.D.C. has identified what could be an even bigger problem with raw dough: contaminated flour, which poses a unique risk because it has a long shelf-life.
Salmonella and harmful strains of E. coli can creep into flour when the wheat used to make it has been contaminated in the field, or during processing in the factory.
So, store flour properly.
Before you add new flour to a container, wash it out with warm, soapy water to eliminate any potential lingering pathogens from a previous bag.
Handle raw meat and poultry safely.
Always thaw and marinate meat in the fridge, not on the countertop.
Don’t rinse raw poultry such as turkey or chicken before cooking. You’re more likely to splatter harmful germs around your sink and beyond than you are to wash them away.
Cutting boards, dishes, knives and utensils that have touched raw meat should be washed with hot, soapy water before be used with other foods.