Food safety has been broken down into four fundamentals.
Clean your hands and work surfaces frequently while cooking and preparing food, especially after handling raw meat and poultry. Separate raw meat, poultry and raw eggs from other foods in your grocery cart, in the fridge and on your prep surfaces to prevent cross contamination. Cook your food to a safe, internal temperature as indicated in the chart below. Once cooked, keep your food at a temperature of 140F or above or below 40F. Stay out of the danger zone which is between 40F-140F. Chill your food within two hours of cooking. Never thaw or marinate food on the counter.