"Temperature control is the key to safe food preparation. Bacteria-causing
food borne illness multiplies rapidly at room temperature, but does not grow well
at temperatures at or below 45 degrees Fahrenheit," she said. "That's why it's
important to refrigerate perishable foods like poultry, shellfish, eggs and dairy
products if they will not be used within two hours. When preparing foods,
remember that very hot temperatures will destroy the bacteria. Cook food
thoroughly so the bacteria won't survive. Keep hot food at or above 140 degrees
Fahrenheit."

Use a thermometer when grilling, cooking or broiling meat. The internal
temperature should be at least 160 degrees Fahrenheit for beef, veal, lamb, pork
and ham, and a minimum of 170 degrees Fahrenheit for poultry. Cooks shouldn't
rely on color alone. Spices, freezing and the age of the meat can make it appear
more cooked than it is. Using a thermometer is the most reliable way for
consumers to ensure that meat and poultry have reached a temperature
sufficient enough to kill disease-causing organisms.

Make sure to follow these other important food safety tips:

• Wrap sandwiches tightly, then put them in a sealed bag or container.

Refrigerate, or even freeze sandwiches that are made ahead of time.

• Use refrigerated beefsteaks, roasts and deli meats within three or four days.

All poultry should be used within 48 hours.

• Use frozen juice boxes, freezer gels, or jugs of frozen water to keep foods
  cold in a cooler or picnic basket. Drink juices and water as they defrost.

• Thoroughly wash all fresh fruits and vegetables. Check for blemishes and imperfections; cut away discoloration's and bruises.

• Wash with soap and hot water, and thoroughly dry all plastic lunch boxes and insulated sacks. Don't reuse paper bags if soiled.

• Wash hands thoroughly with soapy hot water before preparing all foods.
  With hot soapy water, wash all knives, cutting boards and other utensils used to prepare raw meats, eggs, dairy products and other perishable and temperature-sensitive foods.

• Use insulated containers to keep cold foods cold and hot foods hot.

• When preparing foods, remember to thaw foods only in the microwave;
  never leave foods out at room temperature. When foods are thawed in the
  microwave, finish cooking immediately.