What should be done to ensure the safety of food when cooking?

Cooking food to the recommended temperatures is essential for ensuring food safety because it effectively kills harmful bacteria and pathogens that can cause foodborne illnesses. Each type of food has a specific internal temperature that must be reached to eliminate specific pathogens. For example, poultry should be cooked to an internal temperature of at least 165°F (75°C) to ensure that it is safe to eat. By following these guidelines, you can significantly reduce the risk of food poisoning.

Using the same utensils for raw and cooked food can lead to cross-contamination, which is a primary cause of foodborne illness. Storing food at room temperature allows for the growth of bacteria, which compromises food safety. Refrigerating food only once can also create unsafe conditions if the food is not handled properly, as repeated thawing and refreezing can allow bacteria to thrive. Thus, cooking food to the recommended temperatures stands out as a crucial step in practicing safe food handling and preparation.