A report by the Institute of Food Technologists states that most cases of food-borne illness occur because of mistakes made at home rather than in restaurants or food service settings. As a consequence, it is essential for all cooks to become familiar with the basic tenets of food safety, especially those that change as microbes in the food supply become more adaptable and resistant.

Remember to follow these important guidelines

• Always wash your hands with hot soapy water before handling and preparing food. Rewash hands after touching your nose or mouth or caring for children. Do not cough or sneeze on food during preparation.
• Avoid contaminating other foods with raw eggs or juices from raw poultry, meat or seafood by washing your hands after handling these items.
• Keep raw meat and poultry packages away from other food items, especially produce and unwrapped items. The juices can drip and contaminate other foods.
• Utensils and work surfaces should be kept clean. All work surfaces, including knives and cutting boards, should be thoroughly cleaned with hot soapy water after touching raw poultry, meat, seafood or eggs.
• Rinse poultry and fish under cold running water to remove surface dirt and bone fragments.
• Rinse fruits and vegetables, scrubbing with a brush to remove embedded soil, if necessary.
• Marinate foods in the refrigerator instead of at room temperature. A marinade drained from poultry can be used as a baste during cooking--just be sure to allow the meat to cook on the grill at least 5 minutes after the last application. You can also serve drained marinade as a dipping sauce if you boil it first. Place the marinade in a small saucepan, bring to a boil and boil for at least 1 minute.
• Cook foods thoroughly. Use a meat thermometer to test poultry and meat, ensuring that they reach the minimum temperature for safety. See Eggs, Fish, Meat, Poultry and Shellfish for additional information.
• Reheat leftover protein dishes to 165°F before serving.
• Organisms that cause food-borne illness thrive at temperatures between 40° and 140°F. Thaw foods in the refrigerator rather than on the counter at room temperature. At picnics and on buffet tables keep hot foods hot (above 140°F) and cold foods cold (below 40°F). Do not let cooked foods stand longer than two hours. Any cooked food that has remained unrefrigerated for more than two hours must be discarded.
• The refrigerator should be set between 34° and 40°F. Set the freezer at 0°F. Wipe shelves and walls of the refrigerator regularly. Do not overfill the refrigerator or freezer; this prevents efficient, even chilling.
• Chill leftovers quickly. Do not transfer a large pot of food directly from the range to the refrigerator. Divide it into several smaller containers so it chills quickly.
• Check all packages of perishables at the supermarket, noting the freshness date and the packaging. Do not buy any package that looks as though it has been opened, damaged or otherwise mishandled.
• Infants, the elderly and people with weak immune systems are more likely to experience serious complications or death from food poisoning. Extra caution should be exercised when preparing food for them.
• A good rule of thumb is that if there is any doubt at all about the safety or quality of food, throw it out.