Chicken
I think most of us know the importance of handling raw meat properly. People used to think you needed to rinse chicken off well before you cooked it, now we know the water splattering can cause more problems. So really, treat it like you would mushrooms – just wipe the chicken down if you want. Just a reminder about what your hands touch after touching raw meat: the sink controls, the soap container, maybe spice or salt containers. So they all may need to be disinfected when you’re done. Another alternative would be to drape the sink controls in plastic wrap, then just discard the plastic wrap when you’re done. If you’re turning the meat with any utensil that touches the raw side of the meat, wash it before you touch the meat when it’s done cooking.
Make sure you bone the chicken by the third day in the fridge. If you’re going to be eating it in the next couple days, it’s fine. If you won’t be eating it in 2 days, divide the remaining chicken in the portion size you think you’ll be using. Wrap in plastic wrap twice, then place in a freezer plastic bag and seal, squeezing as much air out as possible, then label it. There is a difference between freezer and storage bags, storage bags breakdown quickly in the freezer.
Eggs
Eggs can be a real problem as far as bacteria growth is concerned. A couple of the biggest culprits are pudding and mayonnaise. When puddings are made with eggs and then not refrigerated, or left a room temperature too long, bacteria grows rapidly. Likewise with mayonnaise. So when you make salads, sandwiches, or whatever with mayonnaise, make sure they do not sit out very long. At room temperature, mayonnaise, puddings, etc. can start to grow bacteria in less than an hour (at outdoor temperatures even sooner).
Link for food safety information: