Since many raw foods are contaminated with food borne pathogens, it is important to make sure that food is thoroughly cooked, particularly poultry, meats and milk. Thorough cooking means that the temperature to all parts of the food reaches at least 70° C.

Choose processed foods for safety for instance choose pasterised milk instead of raw milk and rradiated fresh or frozen poultry instead of non-irradiated

If the food is to be kept for more than 4 or 5 hrs. it must be stored either in hot(near or above 60° C) or cool (near or below 10° C.) conditions. A common error responsible for countless cases of food borne illness is putting too large quantity of warm food in the refrigerator. Microbial proliferation reaching disease producing proportions will occur in the Centre of food which remains at a high temperature. for too long. Food for infants should preferable not be stored at all.

Make sure that food already cooked is reheated thoroughly(reaching 70° C. throughout) prior to eating.

Avoid contact between raw foods and cooked foods. This contact could be direct (raw poultry meat coming into contact with cooked foods) or indirect(preparing and uncooked chicken and then using the same unwashed cutting board and knife to dissect the cooked bird). In this way the cooked bird is recontaminated.