Food safety and sanitation begins at production and continues through the preparation process. If unsafe handling has occurred at any stage, there could be a potential of danger. There have been times when contamination has taken place at the meat production and processing stage, and if contamination occurs during manufacturing, a consumer could inadvertently cook contaminated meat.
Some tips for proper food safety include always washing your hands before and after handling food, especially raw meats, refrigerating or freezing leftovers within 2 hours after cooking, and thawing food in the refrigerator rather than leaving it out at room temperature. Another tip for proper food safety is to never put prepared or ready-to-eat foods on any surface that has had raw meat on it, including poultry and seafood, and hasn't been properly washed
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