If a food is cooked and put out to serve, make sure that you keep the food hot if it is not going to be eaten right away. If you are going to cool the food in the refrigerator, be sure to cool it quickly in a shallow container. Perishable food should never be kept at ambient temperatures, (specifically between 5°C and 60°C) for more than 2 hours. Bacteria can grow well at these temperatures and may grow to levels that could cause illness.

Cold salads, sandwiches, meat products, dairy products and other foods which require refrigeration should always be kept cold (below 5°C). If they are allowed to warm up, bacteria may be able to grow to dangerous levels.

It is vital that you cook poultry, fish, seafood, meat and meat products thoroughly to kill the harmful bacteria that may be on them. That is why it is very important to make sure that you don't allow the juices associated with raw meat to contaminate other areas of your kitchen. If you do so, you may then allow those bacteria to get into foods that don't get cooked before you eat them.

Frozen raw fish, seafood, poultry, meat and meat products should never be thawed by leaving them on the kitchen table / slab at room temperature. The proper way to thaw such products is to either thaw them in the refrigerator or thaw them in a microwave oven or in cold water that is changed every 30 minutes.

Since fresh fruits and vegetable are grown in open environment, they may come in contact with a wide range of bacteria. While some of these bacteria may be harmless, it is important to realize that fresh fruits and vegetables also carry lot of dirt and filth and should be washed thoroughly under running water before you consume them.

Eggs may contain the bacteria Salmonella in their yolks, and so it is very important never to leave eggs at room temperature, or you will allow the Salmonella to multiply and grow. Because there may be Salmonella in eggs, you should also always make sure that you cook your eggs thoroughly before eating them( e.g. well cooked omelete, well boiled egg). This means no runny yellow yolks, and it also means not drinking milk with raw eggs in it!

Make sure to cook food thoroughly, particularly the meat products, Depending upon the type of dish made, thoroughly cooking would be signified by colour, texture and taste. For example boiled/steamed rice shall have grains double the size of original rice grains, with each grain separate; Fried item viz cutlets, pokoras  etc should be brought  to golden brown coloir at medium flame, which ensures thorough cooking upto the core of the fried item.

Never taste food which you think may be spoiled. If you are uncertain as to whether or not a food is still safe to eat, do not eat it. Even reheating foods cannot destroy the toxins of some bacteria if a food has been handled incorrectly. Never eat canned food if the can is bulging or looks like it has had a leak, or is badly dented. The consequences of foodborne illness are not worth the money you will save trying to salvage the food!