• Wash hands before and after handling any type of food, especially raw meat and poultry.
  
• If you are camping or out on a boat with no access to running water, keep a bucket of water containing a capful of chlorine bleach for washing hands.
  
• Thaw all meats and poultry either in a refrigerator, under cold running water, or defrost them in a microwave.
  
• Clean all utensils, work surfaces, and barbecue grills with a mild chlorine bleach solution (5 ml/1 tsp. bleach per 750 ml/3cups of water) both before and after using.
  
• Use fork, lifters or tongs, and not your hands, when handling meats and poultry.
  
• Use separate utensils and plates for raw and cooked meats and poultry.
  
• Keep meats, salads and perishable foods in the refrigerator until you are ready to use them.
  
• If using a cooler, pack it with ice or freezer packages.
  
• Precook poultry either in the oven or microwave or boil on the stove before placing it on the barbecue.
  
• Cook all ground meats and poultry until it is no longer pink and the juices run clear (ground meats and poultry should reach an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit). Eat food as soon as it is ready.
  
• Refrigerate cooked foods promptly, dividing it into small portions for faster chilling and don't let cooked food sit at room temperature for more than two hours.
  
• If you experience symptoms of diarrhea, nausea, and vomitting, please consult your family doctor