After touching or handling raw meat, fish or poultry, wash hands and equipment thoroughly before preparing other food. Cook the smart way Learn how to cook food completely. Be sure hot foods are hot, not lukewarm. Use a meat thermometer to judge the safe internal temperature of meat and poultry more than 2 inches thick. 180 F. Meat or poultry less than 2 inches thick are done when juices are clear and the center is not pink or rare.
Fish is done with it flakes with a fork.
Never partly cook food to finish grilling or roasting later. Salmonella, a bacteria that causes food poisoning, likes to grow inside fresh, unbroken eggs. To avoid salmonella, cook fresh eggs completely, or use prepackaged pasteurized eggs. Eat whole eggs only when yolks are cooked solid and not runny. This text was extracted from the publication, L894.