Even for experienced cooks, the improper heating and preparation of food means bacteria can survive. Use a food thermometer – you can’t tell if food is cooked safely by how it looks.
Bacteria can spread throughout the kitchen and get on hands, cutting boards, knives, and counter tops. Frequent cleaning can keep that from happening. And always wash hands with warm water and soap for 20 seconds before and after handling food.
Cross-contamination is how harmful bacteria spread. Keep raw meat, poultry, and seafood and their juices away from foods that won’t be cooked.
Bacteria multiply fastest at temperatures between 4°C (40°F) and 60°C (140°F), so chilling food properly is one of the most effective ways to reduce the risk of food borne illness.
