On every chopping board, in every refrigerator, and on the counter top, there are germs. Cleaning will control the germs so that they don’t multiple and spread. Your hands could be carrying germs so after going to the toilet, petting the family dog, and handling raw meat wash, dry thoroughly your hands. You may have washed your hands; however, germs can still spread quickly when you hands are damp. Make sure your hands are clean before you start to prepare food.

Salmonella and E. Coli are found in raw meat. Cooking will kill these germs so that the food is safe to eat. Eating pork, poultry, and hamburger when it is raw in the middle is not safe. Make sure that steam is coming out from the middle. Food poisoning cases double in the summer. It’s okay if the middle is slightly rare for these meats: steak and joints of lamb or beef.

Avoid cross-contamination. When cooking on the BBQ or when you have food on the kitchen counter top, keep the raw meat separate from the vegetables. The fridge will kill germs; however, the temperature has be between zero degrees centigrade and five degrees centigrade or 32 degrees Fahrenheit and 37 degrees Fahrenheit. Keep the fridge down shut as much as possible. If there is a lot of food stored in there, then lower the temperature down some more.

Also, before you put food in the refrigerator, make sure that it has cooled. If you’re putting food out of the refrigerator for a party, the food will be safe for four hours. Germs can easily spread. That’s why it’s important to remember the four Cs: cleaning, chilling, cooking, and cross-contamination.