There are common sense rules that go along with being a home kitchen cook, such as proper cooking temperature. Another rule is about reheating and storing food so it doesn't make you sick.The Centers for Disease Control and Prevention (CDC) links eating undercooked ground beef with a higher risk of illness and states that "color" is not a reliable indicator of when food is safe to eat.
Proper Cooking Temperatures
Use a good, reliable cooking thermometer to insure food has been properly cooked.
Measure the internal temperature of cooked meat, poultry, and egg dishes.
Cook ground meat to 160°F.
Cook beef roasts and steaks to a safe minimum temperature of 145°F.
Cook pork to a safe minimum of 160°F.
All poultry should reach a safe internal temperature of 165°F.
Cook eggs until the yolk and white are firm, not runny. Don't use recipes if eggs remain raw or partially cooked.
Casseroles containing eggs should be cooked to 160°F.
Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.
Store and Reheat Food Properly
Freeze food you do not plan to eat within two days.
You cook food properly, so people eaters don't become ill. For the same reason, you want to store and reheat food properly to maintain food safety.
Storing food and food leftover after meals can stretch the food budget. It also saves time preparing an already cooked meal. Howver, the best reason to take time to store food in the proper containers is so when you do eat what you stored, it will be safe to eat.
If food is left standing at room temperature too long, the spores can multiply, and if eaten [then or later] it can cause nausea, vomiting, stomach cramps, and diarrhea.
Spores of bacteria can cause food poisoning, and these "spores" can survive the cooking process. Reheating won't get rid of these food poisons. That’s the best reason to store your food properly.
Refrigerate leftover foods as quickly as possible (within an hour, two at most) in a proper airtight container in the refrigerator.
Only reheat leftovers once. Make sure that the reheated food is piping hot all the way through.
Heat leftovers thoroughly to 165°F.
Bring sauces, soups and gravy to a boil when reheating.
When cooking/reheating in a microwave oven, make sure there are no cold spots in food (where bacteria can survive).
Cold temperatures slow the growth of harmful bacteria, but it doesn’t do the job if you over-stuff the refrigerator. Cold air must circulate in the refrigerator to help keep food safe.
Tip: Cooking good food is a lot easier and much more fun when you have the right kitchen tools.