Food safety is the foundation of good cooking. Before you learn any technique, you need to understand these non-negotiables.
Bacteria multiply rapidly between 40°F (4°C) and 140°F (60°C). This is called the "danger zone." Never leave perishable food in this range for more than 2 hours.
Always use separate cutting boards for raw meat and produce. Wash hands thoroughly before and after handling raw proteins. Clean and sanitize surfaces immediately after contact with raw meat.
Refrigerate raw meat on the bottom shelf to prevent juices from dripping onto other foods. Use the FIFO rule: First In, First Out — rotate older items to the front.